Rich and creamy pasta ai quattro formaggi is the Italian equivalent of American mac and cheese. It's pasta with four cheeses.

Gorgonzola cheese is stinky and moldy. This is what makes it so delicious, but it also explains why there are so many origin ...

When it comes to blue cheese, Gorgonzola is a unique variety with a distinct Italian heritage. Though it shares some common ...

But when it tastes so nice, it can certainly be easy to forget how the food is made. But after much of the internet recently ...

we went to Caseificio Andriese cheese factory in Bari, south Italy. It all starts from blocks of curd which are called "cagliata" in Italian: these come from milk when it is drained of its whey.

Food scientists are inching closer to cow-free stretchable cheese. Image ... produce the specially arranged casein proteins that give milk products their telltale stretchiness.

Factory La Casearia Carpenedo in northern Italy's Treviso dunks and soaks its cheese wheels in wine as part of the cheese's refinement process. Their cheese is called "Ubriaco," which literally ...

then Willcox said to "try a Sardanian classic" cheese like Podda Classico or an "Italian masterpiece" like Piave Vecchio. Podda Classico is made from a mix of sheeps' or cows' milk that has been ...

an Italian semi-soft cow’s milk cheese that melts well. A short pasta with contours or crevices for catching the creamy sauce works well — we especially like campanelle, with its frilly edges ...

an Italian semi-soft cow’s milk cheese that melts well. A short pasta with contours or crevices for catching the creamy sauce works well - we especially like campanelle, with its frilly edges ...