Articles: Your Guide to All Things Cheese

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...

Key Takeaways Artisan cheese is handmade in small batches using traditional methods, minimal additives, and serious craftsmanship—think flavor-forward, not factory-floor. Unlike mass produced cheeses (hello, plastic-wrapped singles), artisan varieties develop complex, seasonal flavors that actually change based on what the...

What Makes Cheddar Cheese Low in Lactose? Here’s a delicious little secret: lactose is basically “milk sugar,” and cheddar cheese is surprisingly good at kicking most of it to the curb during production. The cheesemaking process is essentially a lactose...