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.
Ask the Expert: Are Soft Cheeses Fatty?
One of the most pervasive myths in the cheese-eating community is that all soft and runny cheeses are very fatty.
Ask the Monger: What’s the Deal with Lactose in Cheese?
Lactose is the second-most prominent component of milk behind water. But that doesn’t mean lactose intolerant cheese lovers are doomed.
Ask the Monger: Why do only some cheeses have DOP/PDO/AOP status?
When it comes to reading cheese labels, you might get a mouthful of these abbreviations. These European-based acronyms are “geographical indications.”
Ask the Monger: Is there a difference between “raw” and “pasteurized”?
There sure is! The differences are both technical and aesthetic. Gianaclis Caldwell covers it all.
Ask the Monger: Why Is Artisan Cheese So Expensive?
There’s plenty that justifies the steep price tags on your local artisan cheeses.
