The multidisciplinary research group Lactiker - Quality and Safety of Foods from Animal Origin, which is attached to the University of the Basque Country (UPV/EHU), is working on (among other things) ...

Forbes contributors publish independent expert analyses and insights. Irene S. Levine is an award-winning travel and lifestyle journalist. Even if you’re not eager to travel right now, it’s not too ...

Abbaye de Belloc is a sheep's milk cheese developed in the 1960s by Benedictine monks in the French Pyrenees. Until about a decade ago, the monks made and aged the cheese in their abbey, using raw ...

Marcia Barinaga with her Basque-style sheep's milk cheese, Baserri. On a steep hill above Marshall, CA a gorgeous rolling sheep ranch sits on 800 acres of land. Its owner Marcia Barinaga, a ...

Making use of more than 80% of the whey produced at cheese-making dairies in the Basque Country and using it to produce foodstuffs for human and animal consumption is viable, as has been shown in the ...