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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.
One of the most pervasive myths in the cheese-eating community is that all soft and runny cheeses are very fatty.
Lactose is the second-most prominent component of milk behind water. But that doesn’t mean lactose intolerant cheese lovers are doomed.
Culture contributor Pat Polowsky unravels the science and mystery of cheese crystals.
They’re both cultured dairy products, but they’re not the same. Cheese scientist Pat Polowski schools us on the difference between cheese and yogurt.
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