Articles: Your Guide to All Things Cheese

Key Takeaways Cheese is a legitimate source of protein, calcium, and healthy fats — and yes, science actually backs this up. Not all cheeses are created equal: aged varieties like cheddar and parmesan tend to be the most nutrient-dense and...

Key Takeaways Lactose intolerance does not have to mean a cheese-free life. Most aged cheeses are naturally very low in lactose or completely lactose free thanks to the fermentation process. The longer a cheese ages, the more lactose gets consumed...

Key Takeaways Wisconsin earns its “America’s Dairyland” nickname by producing over 25% of all U.S. cheese—that’s 3.58 billion pounds annually across 600+ varieties. The state is the only place in America requiring licensed cheesemakers and running the prestigious master cheesemaker...

Key Takeaways Most natural cheeses contain carbs, but typically under 1–2 g per 1 oz (28 g) serving—way lower than bread, pasta, or fruit. Carbs in cheese come mainly from lactose (milk sugar), and the longer a cheese is aged,...

Key Takeaways Most naturally aged cheeses are very low in lactose, and several aged cheddars are completely lactose free, making them safe and delicious for people with lactose sensitivity. The key factors that determine how much lactose a cheese contains...

Key Takeaways This guide teaches you exactly how to use Gardner’s Wire Cheese Slicer step-by-step, with clear instructions for each motion The slicer works best with semi-soft to hard cheeses like Wisconsin Cheddar, Colby, Gouda, and Havarti for perfect slices...