Between the concerts, roping competitions, and thrilling rides, lies the heart (er, stomach?) of the Houston Livestock Show ...

This pear crostata is simple yet sophisticated, with fresh fruit poached in Prosecco and layered over creamy ricotta inside a folded pastry shell. Our recipe yields two crostatas and is easy to make ...

Christine Leonard credits her 4-H experiences with leading her to become an entrepreneur connecting people to the land — ...

Most restaurants or bars in the Green Bay area serve some variation of cheese curds and locals can even explore some of the ...

If you‘ve spent any time in Milwaukee, you already know the holy trinity: Gilles, Leon’s and Kopp’s (the stands opened in ...

In the heart of Minnesota, where the Mississippi River meanders and the prairie meets the north woods, lies a culinary gem ...

Cottage cheese is fresh, not aged or ripened over time like other cheeses. It is made from curds from pasteurized cow’s milk, which can be or combine regular milk, non-fat, or reduced fat types.

In the heart of Wisconsin’s dairy country, there’s a hidden gem that’s been churning out some of the best cheese curds in the ...

As a result, it has a very mild flavor compared with aged cheeses. Cottage cheese is made from the curds of various levels of pasteurized cow’s milk, including nonfat, reduced-fat, or regular milk.

Cheese curds are a popular treat in the upper Midwest. Sometimes the cheesy treat is served as a side at fast food restaurants such as Culver’s and A&W. The Wisconsin Milk Marketing Board is sharing ...