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Ask the Expert: Cheesemakers Under Fire
Here’s a look at how four Oregon cheesemakers dealt with the fires, with a few encouraging moments revealed even as the smoke concealed so much else.
Ask the Monger: How Can There Be Milk Waste and Shortages at the Same Time?
The cause of this paradox boils down to the efficiency of the fluid milk supply chain in this country.
Ask the Monger: 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.
Ask the Monger: Why do only some cheeses have DOP/PDO/AOP status?
When it comes to reading cheese labels, you might get a mouthful of these abbreviations. These European-based acronyms are “geographical indications.”
Ask the Monger: Is there a difference between “raw” and “pasteurized”?
There sure is! The differences are both technical and aesthetic. Gianaclis Caldwell covers it all.
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?
Here’s how that unique blue coloring from cheeses like Roquefort and Gorgonzola comes to life.
Ask the Monger: Why is Yogurt Not Considered Cheese?
They use the same ingredients and go through much of the same process. So when do cheese and yogurt diverge?