The Culture team tackles how the dashes and dots of blue cheese veins come to be
It will take more than your sense of smell to determine whether a cheese is OK to eat
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
What makes one cheese better than another for melting? Cheesemonger Steve Ehlers gives us the answer to this common question
It’s a common concern, but yes, you can eat the rind of Camembert, Brie, or any soft-ripened cheese
Lactose intolerance can keep the most dedicated cheese lover from enjoying their favorite cheeses, but does goat cheese contain lactose?