There isn’t just one reason why cheesemakers turn to annatto to color their products
Cheese expert Gianaclis Caldwell answers your burning questions about the age-old debate: #TeamBread or #TeamCracker?
Pregnant women are usually advised to avoid soft-ripened cheeses, such as brie types, and raw-milk varieties—are there any cheeses that are OK to eat?
Cheese expert Gianaclis Caldwell answers your burning questions about stinky yet tasty wheels and why they smell like feet in the first place.
The Culture team tackles how the dashes and dots of blue cheese veins come to be
Cheesemonger Steven Rosenberg answers the question: What does a cheesemaker need to do to call his cheeses “organic”?
Cheesemonger Steven Rosenberg answers the question: Is it okay to freeze leftover cheese?
Cheesemonger Caroline Boquet answers the question: Are there special certifications for becoming a cheesemonger in France?
Cheesemakers heat milk, whether it’s raw or pasteurized, as the first step of the cheesemaking process.
Three cheeses are typically viewed as stinky—blue, bloomy-rind, and washed-rind—and each style derives its particular stink from different organisms