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Why we invent stories about our food
One of the most pervasive myths in the cheese-eating community is that all soft and runny cheeses are very fatty.
What makes the soft and buttery magic of a good burrata come to life?
This French tradition is making its way to the US, and we’re definitely all for it.
Grimy, obscure objects like bog butter require some background to achieve significance in the eye of the beholder.
An expert explores the science behind this beloved hole-y cheese.
Most cheesemakers today use commercial cultures. However, more makers are beginning to experiment with native cheese cultures.
Cheese names (especially those in a foreign language) can be intimidating when you’re at the cheese counter. Here’s a handy pronunciation guide to help!
We answer all your questions about melting cheese.
Cheese expert Carlos Souffront answers the age-old question.