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Gianaclis Caldwell is the author of Mastering Artisan Cheesemaking, among other books. She manages the goat herd and cheesemaking operations at Pholia Farm Creamery in Oregon.
Tart fruits, unsalted nuts, hot and sweet spread—cheese plate accompaniments depend on the course it is served as. But the mantra is to keep it simple!
No matter the cheese type, stash the tub in the refrigerator. Cheese storage at home should be temporary—just long enough for you to enjoy it at its peak.
The science behind the meltability of cheeses
Bubbly beverages play nicely with most, but not all, types of fromage
Grating cheeses are one great lower-fat option
Not all cheeses are equal in a fondue pot
Determining the proper aging temperature is crucial to producing the optimal wheel
There are two main reasons why small-batch cheesemakers aren’t required to include it on their products
There isn’t just one reason why cheesemakers turn to annatto to color their products
Cheese expert Gianaclis Caldwell answers your burning questions about the age-old debate: #TeamBread or #TeamCracker?
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