Jacques Pépin is a living legend in the culinary world, known not just for his impeccable French cooking techniques but also ...

Have you ever felt stuck not knowing the right angle to cut Brie cheese, or been reprimanded for your incorrect slicing of ...

French dairy cooperative Isigny Sainte-Mère is in talks with the view to acquire a local biscuit manufacturer La Maison du ...

Since its initial use in cheesemaking in 1898, the strain has been cloned repeatedly to maintain consistency in taste and ...

France holds a great deal of pride in its gastronomy, and the country’s variety of cheeses make up a significant chunk of its ...

Type of milk: Sheep's milk is used exclusively for French Roquefort, but cow's milk is more widely used for blues made in England (Stilton), Italy (Gorgonzola), Spain (Cabrales), and the U.S. (blue ...

“It’s approachable for all cheese lovers.” All the experts we consulted gave a resounding “oui!” to this ultra-creamy French cheese, which is similar to Brie but nuttier in flavo ...

Tom alpine cheese, Arethusa Blue, the Swiss-styled Crybaby, a Camembert, and more. And while other cheeses in the lineup have earned accolades, it’s the Europa that draws the most attention ...

Hongkongers should avoid eating a French raw milk cheese product by Perrin Vermot found to be contaminated with Shiga toxin-producing E coli bacteria, the food safety watchdog has said.