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Pat Polowsky is a cheese scientist that runs cheesecience.org, a resource for everyone from maker to monger. His favorite cheese is Dunbarton Blue from Roelli Cheese Haus.

Ask the Expert: Are Soft Cheeses Fatty?


One of the most pervasive myths in the cheese-eating community is that all soft and runny cheeses are very fatty.

Ask the Monger: What’s the Deal with Lactose in Cheese?


Lactose is the second-most prominent component of milk behind water. But that doesn’t mean lactose intolerant cheese lovers are doomed. 

The Chemistry of the Crunch


Culture contributor Pat Polowsky unravels the science and mystery of cheese crystals.

Sheep Milk Yogurt - Old Chatham

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


What’s the difference between cheese and yogurt? We often fall into the trap of placing dairy products into defined categories. I think a better approach is to imagine them existing on a spectrum. In some contexts, they’re close together; in other contexts, much further apart. Both yogurt and cheese utilize starter cultures to produce acidity. However, […]

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