The Chemistry of the Crunch
Culture contributor Pat Polowsky unravels the science and mystery of cheese crystals.
Witchy Wheys: Cast Spells and Predict the Future with Cheese
Forget tea leaves and eye of newt. Cheese is all you need to have a little magic.
What You Should Know About Brousse du Rove, the Newest AOC Cheese
This French goat’s milk cheese is the latest to be granted AOC status.
The Search for the Oldest Cheese in the World
Forgotten wheels from the 19th century pose the question: How long can cheese age? Associate editor Molly McDonough heads to Switzerland to find out.
3 Cheeses That Look Like Manchego But Aren’t
If you’ve tried Spanish cheese, then you’ve most likely met Manchego, the star of many a tapas spread. Made from exclusively sheep’s milk—and from only Manchega sheep—Manchego is distinct in its sharp, lingering flavor. But it’s recognizable for more than its flavor. Manchego’s appearance is just as iconic: a dark brown rind imprinted with a […]
Interview with A Mongolian Cheesemaker
To find out about Mongolia’s cheese scene, culture caught up with Tumurkhuyag Urtnasan, one of the country’s first artisan makers to craft European-style cheeses. Tumurkhuyag Urtnasan didn’t always make cheese. In 1992, right after the fall of communism in Mongolia, he was a vice governor in the Altanbulag district, a very sparsely populated region in […]
5 Tips for Buying Cheese at the Counter
Cheese counters can be awfully intimidating: All those foreign names, different styles, and stinky aromas are enough to overwhelm anybody. Not to worry: a good cheesemonger is like a fairy godparent. They just want to make all your cheese wishes come true! While a good monger knows their cheese, they don’t know you—and that makes […]
Ask the Monger: Why is My Homemade Mozzarella Squeaky?
Every time I try to make homemade mozzarella, it never ends up shiny with a stretchy texture. Instead, it pulls apart like Play-Doh and has a squeaky texture. What am I doing wrong? Squeaky mozzarella—and off textures in general—are almost always a result of overheating milk and/or curd. Take care to heat the milk and […]
Cheese IQ: Powered by Cheese
By turning whey into biogas, waste from cheese production is being used to fuel homes and businesses.
