Cheddar cheese is usually labeled according to its "sharpness." Dr. Michael Tunick, author of "The Science of Cheese," explains the reason for this flavor grading. Here is a transcript of the video.

If there's one thing you're always going to find in my fridge, it's cheese. Whether it's "fancy" charcuterie-board only cheese, like Tillamook's Maker's Reserve Extra Sharp White Cheddar and Sartori's ...

Does it really make a difference which one I buy? Shopping for my weekly groceries is like earning a master’s degree in marketing. Food terms like “lite,” “natural,” and “part of a balanced breakfast” ...

Taste-Off: The best American cheese — and the ones that taste like plastic Taste-Off: The best premade pizza crusts — and the epic fail Taste-off: The best canned tomatoes (and the ones that went ...

A chunk of good cheddar is a beautiful thing. It can fill an enchilada, transform a potato or turn a baguette into lunch. Draped over a burger, sprinkled on chili or melted into macaroni, cheddar ...