American cheeses—not just the individually-wrapped slices—are making a comeback, as documented by MIT’s Heather Paxson, who recently published The Life of Cheese: Crafting Food and Value in America. The anthropological work details her research into the people and processes behind artisan cheeses in the U.S. Looking over the last 50 years, Paxson indentifies a host … Continue reading American Cheese, Unwrapped