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The cause of this paradox boils down to the efficiency of the fluid milk supply chain in this country.
Although there may be little difference in how these two categories of cheeses taste, they tell the consumer something as to how the cheese was made.
Lactose is the second-most prominent component of milk behind water. But that doesn’t mean lactose intolerant cheese lovers are doomed.
When it comes to reading cheese labels, you might get a mouthful of these abbreviations. These European-based acronyms are “geographical indications.”
There sure is! The differences are both technical and aesthetic. Gianaclis Caldwell covers it all.
There’s plenty that justifies the steep price tags on your local artisan cheeses.
Watching your sodium intake when it comes to cheese might not be as difficult as you think.
They use the same ingredients and go through much of the same process. So when do cheese and yogurt diverge?
Why do some cheeses get firmer as they age, while other cheeses get runnier? We delve into the science behind your favorite wedges.
Cheese is a delicious addition to any meal (or a snack), but did you know it’s also an excellent source of minerals, protein, and calories?