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about the author

Articles written by

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.

Ask the Monger: What is Listeria?


 What is listeria? Am I at risk?   Listeria comprise a large group, or genus, of bacteria found in the environment—particularly in soil, animal bedding, and other wet areas on farms. Although most members are harmless, one species in particular, Listeria monocytogenes, can be deadly. An infection with this culprit is called listeriosis. As with most […]

What Exactly is a “Sharp” Cheese?


People often talk about how “sharp” a cheese is. What is sharpness, exactly?   “Sharp” is a colloquialism. Typically we don’t use it when judging or grading cheese, and it has no legal definition. You’ll hear it most often in the context of cheddar, where it’s sometimes synonymous with “aged.” For example, young cheddars are called […]

room temperature cheese

Is Cheese Better At Room Temperature?


Some cheeses are best straight from the fridge, while other types of cheese might benefit from warming to room temperature.

What’s The Difference Between Cow’s, Goat’s, and Sheep’s Milk?


What are the general differences between cow’s, goat’s, and sheep’s milk?  The most obvious difference is color. When cows graze on pasture, their milk assumes a golden-yellow hue from beta-carotene in the grass. When goats and sheep consume the same plants, however, their bodies convert almost all of the pigment to Vitamin A—just as our […]

non_GMO

What Makes A Cheese Non-GMO?


A solution to finding non-GMO cheeses is to buy the product from a local or trusted cheesemaker.

accompaniments

How Many Accompaniments On A Plate?


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!

cheese storage

What’s The Best Way To Store Cheese At Home?


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.