Cheese Styles: Traditional Swiss
In Switzerland, traditional cheesemaking serves many functions. Without the low-intensity, seasonal cow grazing that helps to regenerate and maintain them, these grasslands—hotspots of biodiversity— would begin to disappear.
Cheese Styles: American Cheddar
Before the 20th century advent of processed cheese food known as “American cheese,” cheddar was the national standard.
Cheese Styles: Blue
Centuries ago, blue cheeses were probably all mistakes. Modern cheesemakers prefer consistency and control, so they inoculate the milk or curds with the mold of their choosing.
Cheese Styles: Pecorino
As a class, pecorinos are relatively simple cheeses to make. Many recipes have changed little since Roman times.
Cheese Styles: French Goat
Photographed by Molly McDonough While giant cow’s milk wheels have taken center stage throughout history as the Savoie region’s most iconic cheeses, goat’s milk cheese has always been there, too, ducking the spotlight. Now, Savoyard goat cheese is coming into its own. A growing number of creative producers are turning out the firm and flavor-rich […]
Cheese Styles: Brie
Soft and curvy, with oozing, voluptuous love handles, Brie has enchanted poets and emperors for centuries.
4 Products You Need To Keep Your Cheese Fresh
Here are a few refrigerated cheese storage solutions that make for happier cheese (and cheese eaters) AND cut down on waste.
Ask the Monger: How Can There Be Milk Waste and Shortages at the Same Time?
The cause of this paradox boils down to the efficiency of the fluid milk supply chain in this country.
Ask the Monger: What’s the Difference Between Artisan and Farmstead Cheese?
Although there may be little difference in how these two categories of cheeses taste, they tell the consumer something as to how the cheese was made.
Cheese and the Power of Myth
Why we invent stories about our food