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Cheese. We put it on pizza, stir it into sauces, and sprinkle it atop pasta. It’s one of those ingredients that goes well with just about everything – and is so commonplace that many people forget the sheer amount of care, time, and sheer skill that goes into making it. Though it often earns less public appreciation than other foods, cheesemaking is as much a fine culinary art as wine- or chocolate-making.
Is a box with a “organic” label better than one labeled “all-natural,” or even than the ordinary colorful box in the junk food aisle? The answer depends on your definition of “better.”