From cheese in a can to shelf-stable Parmesan imposters, many of the popular cheese products on our shelves fall into the ...

Processed cheese goes through extra steps -- including emulsification, extra pasteurization, and often melting as outside ingredients get added in beyond the initial cultures and salt.

Cheddar is “real” cheese, made from 100 percent cow’s milk that’s been coagulated with rennet, an enzyme that separates curds from whey. The only other ingredients that may be added to ...

When they heated up the treated cheese, they noticed it melted better as well. But Chicago cheese salesman James L. Kraft was awarded the first patent for processed cheese in 1916.

The cave aged cheddar is stored in Gough's Cave in the Mendip Hills. The constant temperature and humidity — nearly 98% — provide perfect conditions in which to mature cloth-bound cheese.

The judges included a food writer, an award-winning grilled-cheese-maker and me, a cheesemonger. We awarded the win to a chef who made mac and cheese with an aged Vermont cheddar.