Not all cheese rinds are edible, but cheesemonger Ray Bair tells you how to know what is good to eat and what isn’t
Is it best to serve a cheese course before the meal, after the entrée, or at the end of the meal? I am often asked when, during the course of a meal, is the “right time” for the cheese plate. Well, my friends, I ask you, when is the wrong time? Still, many cheese experts […]
Cheesemonger Jeffery DiMaio explains the differences between US and Italian provolone cheese and the preferences for sharp and mild provolone in different regions
Cheesemonger Jeffrey DiMaio answers: What wine goes with a “stinky cheese only” cheese plate?
Cheesemonger Eric McLean shares which Canadian cheeses and cheesemakers he steers his customers towards
Eric McLean talks about why it can be difficult to find Canadian cheeses in US shops
What is buttermilk? Get the full definition and history of buttermilk from cheesemonger Anthea Stolz
What (if anything) is lost in terms of quality, flavor, or texture when cheese is precut and sold wrapped in plastic at a supermarket versus cut to order?
If you are interested in ripening cheese at home, cheesemonger Emilianio Lee gives you the best techniques
Cheesemonger Emiliano Lee discusses why some cheeses are ash coated and why this outer coating does for the cheese making process