What’s a Cheese Cave?
Cheesemonger Kate Arding explains cheese caves and why they are so important to cheesemaking
What Makes a Cheese Vegetarian?
Cheesemonger Kate Arding helps distinguish between vegetarian cheese and non-vegetarian cheese
I’m Lactose Intolerant—What Cheese Can I Eat?
Cheesemonger Kate Arding advises those who are lactose intolerant but still need their cheese
What Kinds of Cheeses Can I Ship in the Mail?
Rachel Cohen guides those who want to ship cheeses, both helping find the best cheeses and the best way to ship them
Are Cheese Rinds Edible?
Not all cheese rinds are edible, but cheesemonger Ray Bair tells you how to know what is good to eat and what isn’t
When’s the Best Time to Serve Cheese in a Meal?
As an appetizer? Right after the entrée? As a dessert? Cheesemonger Charlotte Kamin of Bedford Cheese Shop helps us out.
What’s the Difference between Italian and American Provolone?
Cheesemonger Jeffery DiMaio explains the differences between US and Italian provolone cheese and the preferences for sharp and mild provolone in different regions
What Wine Goes with Stinky Cheese?
Cheesemonger Jeffrey DiMaio suggests some red, whites, and even beer to pair with your favorite stinky cheeses.
What Are Some Good Canadian Cheeses?
Cheesemonger Eric McLean shares which Canadian cheeses and cheesemakers he talks up to his customers.
