In Italy’s Valle d’Aosta, I ducked into a tunnel carved into the side of a mountain. Once a copper mine, it now holds thousands of wheels of Fontina DOP, one of the Alps’ most storied cheeses. The ...

It’s 9:30 a.m., and my stomach is already growling as I hike along a narrow ridge in the Swiss Alps. To my left, clusters of wild herbs and ripe berries glint in the August sun. To my right, the ...

Amabel Provisions is a lot more than amazing cheeses and great sandwiches. Being experts in the field of cheese, the cheesemonger offers a series of classes that are open to the public. Currently, ...

Lyre-shaped blades sweep through just-cultured milk that’s been coagulated with rennet to the consistency of pudding. The sharp strings cut the curd. Cheesemaker Nicolas Schmoutz encourages visitors ...

Try something besides cheddar.

The average Swiss consumes about 50 pounds of cheese per year. With that, locals of alpine villages in Valais, a canton in southwestern Switzerland, don’t need an excuse to eat raclette, a wheel of ...

Every September, dairy farmers herd cattle from high-alpine pastures back to the villages where they reside for the winter and celebrate the occasion by roasting cheese over a fire Michelle Tchea - ...