Animal rennet is still prevalent in many of Europe’s cheeses, despite a shift towards vegetarian rennet. Geographical indicators are a key reason why. Rennet is a vital part of cheese production.

Use a skimmer or strainer to transfer the halloumi for a brief dunk in the water, making the cheese just cool enough to handle yet still warm and pliable. Flatten the round to a thickness of about 3/4 ...

Caciofiore is a rare Lazio cheese that still uses cardoon flowers to coagulate milk, following a method recorded nearly 2,000 ...

In Rajasthan, camel-milk halloumi. In Arunachal Pradesh, yak-milk cheddar. In Gujarat, sheep milk manchego. Our cheese is levelling up ...