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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.

Ask the Monger: How Can There Be Milk Waste and Shortages at the Same Time?


How is it that there can be milk waste and retail milk shortages at the same time? It’s sad to picture the millions of pounds of milk that have been dumped since the COVID-19 pandemic came to this continent. Just how much fresh milk has gone down the drain is hard to calculate, but an […]

Ask the Monger: What’s the Difference Between Artisan and Farmstead Cheese?


What’s the difference between artisan and farmstead cheese? 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. The terms are defined by our industry, rather than by regulators—meaning there is no legally binding definition at this time. Thankfully, […]

Ask the Monger: Why do only some cheeses have DOP/PDO/AOP status?


Photo: Stilton PDO by Mark Ferri   Why do only some cheeses have DOP/PDO/AOP status? If you’re like me, acronyms tend to spill off the tongue in a haphazard fashion; When it comes to reading cheese labels, you might get a mouthful of these abbreviations. These European-based acronyms are “geographical indications” (and yes, that has […]

Ask the Monger: Is there a difference between “raw” and “pasteurized”?


 Is there a difference between “raw”and “pasteurized”? There sure is!  The differences are both technical and aesthetic. Let’s start with the technical difference between raw milk and pasteurized milk cheeses. In the United States, as in most countries, the term “pasteurized” is appropriate when the milk used to make cheese has been heat-treated according to […]

Ask the Monger: Why Is Artisan Cheese So Expensive?


There’s plenty that justifies the steep price tags on your local artisan cheeses.

Ask the Monger: What’s That Creamy White Stuff In Burrata?


What makes the soft and buttery magic of a good burrata come to life?

Ask the Monger: Is Cheese High in Sodium?


Watching your sodium intake when it comes to cheese might not be as difficult as you think.

Ask the Monger: Where Does Blue Mold Come From?


  I heard that the blue mold in blue cheese comes from bread. Is that true? The short answer: It can, but it usually doesn’t. The large genus of molds called Penicillium comprises many species, including the blue-hued P. roqueforti that enjoys growing on myriad foods like cheese and bread. These harmless molds come in […]

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