Three cheeses are typically viewed as stinky: blue, bloomy rind, and washed rind; 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, learn how this layered, rich butter is made
How are cheeses smoked and what smoked cheeses are good to try?
Cheese Expert Kate Arding answers the question: What is Blu di Bufala cheese and how do I find it?
How do I find cheeses and cheesemakers in the Loire Valley?
Do consumers buy different cheese when the weather turns cold? Cheesemonger Paige Lamb tells about seasonal cheese and the cheeses that sell best in cold weather
I’d like to serve an all-blue cheese plate for my holiday party. Any suggestions? Cheesemonger Paige Lamb sure does!