Vegan Cheese is Ready to Compete With Dairy. Is the World Ready to Eat It?

April 12, 2021 Alicia Kennedy, Eater

When Isa Chandra Moskowitz became a vegan, most of the vegan cheese she was able to find on store shelves was “really processed, really stiff, and not melty,” she says. “I just tasted melted crayons.”

100% Recyclable Sustainable Trays For Veroni’s Authentic Italian Charcuterie

April 9, 2021 Veroni

The Italian, family-owned cured meat producer has developed innovative, sustainable trays to preserve the freshness, aroma, and taste of the authentic Italian charcuterie the company has been importing in the US since 2016.

KL Keller Foodways Transitions to Manicaretti as Kitty Keller Plans Retirement

April 9, 2021 KL Keller Foodways

After nearly 30 years of wide-ranging travels to discover outstanding products made by small-scale food artisans in Spain, France and beyond, and introducing them to appreciative chefs and home cooks across America, Kitty Keller, founder of KL Keller Foodways, has announced her plan to retire and transition the company to Manicaretti Italian Food Importers.

What To Know About Cheese and Your Health

April 9, 2021 Dairy Management Inc.

Cheese is delicious and nutritious and can start with just 3 ingredients: milk, starter culture and salt. This process can be done in so many ways that there are nearly 2,000 varieties of cheese.

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A New Creamery in Olde Kensington Pays Homage to Pennsylvania’s Rich Dairy Culture

April 8, 2021 Dayna Evans,

With eight cheeses a year, plus drinkable yogurt, kefir, and whey tonic, the new urban creamery wants to do PA’s rich dairy culture justice.