cheese cheese

Ten international cheesemongers competed to be named the best cheesemonger in the world at Mondial du Fromage. Nathalie Vanhaver, from Belgium, in center, took gold. Christophe Gonzalez, from France, on the left, won silver; and for the first time ever, an American, Nadjeeb Chouaf, took home the bronze. Courtesy of Rodolphe Le Meunier/Deedee Dorzee hide caption

toggle caption
Courtesy of Rodolphe Le Meunier/Deedee Dorzee

A depiction of Clostridium botulinum, the bacteria that create a deadly toxin. The preformed toxin can be found in home-canned foods and some retail products, such as canned cheese, chili sauces and oil infused with garlic. Jennifer Oosthuizen/CDC hide caption

toggle caption
Jennifer Oosthuizen/CDC

On Tuesday, William Wangerin (front) and three other judges consider cheeses at the U.S. Championship Cheese Contest in Green Bay, Wis. The contest organizer, Wisconsin Cheese Makers Association, says the number of cheeses, yogurts and butters competing at this year's event is at an all-time high. Carrie Antlfinger/AP hide caption

toggle caption
Carrie Antlfinger/AP

A Palestinian Bedouin girl milks a sheep in her family's makeshift camp in the West Bank. Herders live close to their animals, their main source of income. Emily Harris/NPR hide caption

toggle caption
Emily Harris/NPR

Making Cheese In The Land Of The Bible: Add Myrrh And A Leap Of Faith

  • Download
  • <iframe src="https://www.npr.org/player/embed/395796557/395966263" width="100%" height="290" frameborder="0" scrolling="no" title="NPR embedded audio player">
  • Transcript

True cheddar cheese can take months — even years — to age. So Claudia Lucero created a faux-cheddar that can be made in very little time. fotolia hide caption

toggle caption
fotolia

How To Make A Faux Cheddar In One Hour

  • Download
  • <iframe src="https://www.npr.org/player/embed/363349698/363842868" width="100%" height="290" frameborder="0" scrolling="no" title="NPR embedded audio player">
  • Transcript

Many artisan cheese producers never pasteurize their milk – it's raw. The milk's natural microbial community is still in there. This microbial festival gives cheese variety and intrigues scientists. iStockphoto hide caption

toggle caption
iStockphoto

The Ancient Art Of Cheese-Making Attracts Scientific Gawkers

  • Download
  • <iframe src="https://www.npr.org/player/embed/348717428/362482315" width="100%" height="290" frameborder="0" scrolling="no" title="NPR embedded audio player">
  • Transcript

A French cheesemaker sets up wheels of Reblochon, a semi-soft cheese made from raw cow's milk, for maturing in a farm in the French Alps. Anglophone cheesemakers say translating a French government cheese manual will help them make safer raw milk cheese. Jean-Pierre Clatot/AFP/Getty Images hide caption

toggle caption
Jean-Pierre Clatot/AFP/Getty Images