Curds 'n Whey, a triplex caf , gourmet shop and catering establishment based in Jenkintown, has just expanded for its 5th time since opening as a cheese store in 1973. You’ve likely dined at a ...

Curds and whey are what milk becomes when you heat it to a boil and add acid. This causes the milk to separate into coagulated chunks of curd surrounded by watery liquid known as whey. The splitting ...

COLUMBUS — Longtime cheese monger Mike Kast, the owner of Curds & Whey, is retiring and closing his stall at the North Market on Monday. Kast and his business have been at the market for 28 years. The ...

Any good chef soaks up a lot of knowledge from peers and employees, said Gabriel Rucker in Le Pigeon (Ten Speed Press). At my restaurant in Portland, Ore., I learned a lot from my colleague Erik Van ...

My father and I have a cheese habit. To feed this passion, and maybe save us some cash at the cheese counter, we decided it was time we learned to make the stuff ourselves. Our first goal: mozzarella.

“Little Miss Muffet sat on a tuffet, eating her curds and whey. Along came a spider, who sat down beside her and frightened Miss Muffet away.” Well, Miss Muffet has a new problem today because a ...