Dairy

By the 21st century, one lone woman held the recipe for what might have been da Vinci’s cheese of choice.

In Spain's Extremadura region, local sheep and a touch of thistle make for an ultra-creamy, slightly bitter cheese.

This traditional Brazilian raw milk cheese is caught in the crosshairs of a battle over government regulation.

These rare, hand-pulled strands of cheese are making a comeback in southwestern Georgia.

Kentucky's melt-in-your-mouth treats date back to the 1800s.

This regional Russian delicacy once called itself Parisian.

The rare, cave-aged Turkish cheese is one of the last vestiges of a dying cheese-making tradition.

Every March, Central New York shelves are stocked with glass bottles of green dairy.

This sharp and salty Egyptian cheese ferments for months in a bath of milk and spices.