The Culture team tackles how the dashes and dots of blue cheese veins come to be
Cheesemonger Steven Rosenberg answers the question: What does a cheesemaker need to do to call his cheeses “organic”?
Cheesemonger Steven Rosenberg answers the question: Is it okay to freeze leftover cheese?
Cheesemonger Caroline Boquet answers the question: Are there special certifications for becoming a cheesemonger in France?
Cheesemakers heat milk, whether it’s raw or pasteurized, as the first step of the cheesemaking process.
Three cheeses are typically viewed as stinky—blue, bloomy-rind, and washed-rind—and each style derives its particular stink from different organisms
What makes one cheese better than another for melting? Cheesemonger Steve Ehlers gives us the answer to this common question
It’s a common concern, but yes, you can eat the rind of Camembert, Brie, or any soft-ripened cheese
Lactose intolerance can keep the most dedicated cheese lover from enjoying their favorite cheeses, but does goat cheese contain lactose?
The aromas and flavors of cultured butter are stronger, deeper, and more piquant than that of non-cultured butter.