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 to create a desired temperature for lactic bacteria
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?