How to Properly Wrap Cheese, According to an Expert
While there are no hard rules when it comes to enjoying cheese, there are rules for properly storing cheese to avoid food waste. When traveling on a cheese-focused trip in France, Formaticum founder Mark Goldman keenly noticed how Parisian cheese shops wrapped and packaged their cheese. They weren’t using plastic. So, Mark filled the gap […]
How to Build a Better Cheese Board
Over the past five years, there’s been a noticeable shift in human grazing habits. We’ve discovered the ease of a snack board, and cheese plate curations have skyrocketed in popularity (#cheeseboard has over 2.2 million posts on Instagram!). The shift from going out to hosting has opened doors for creativity when it comes to board […]
What is the Science Behind Mixing Cheese with Ash?
Like a string of pearls elevating a black dress, ash adds panache to cheese. Whether separating layers of curd as a dark vein cutting through traditional French Morbier or coating a Valençay pyramid, ash is a timeless, striking accessory.
Is shredded cheese safe to eat?
Why pre-shredded cheese has sawdust in it (sort of) Let’s set the scene: You shoot a text to the group chat. Taco Night? An irresistible proposition. Before anyone responds, you are already driving to the grocery store to buy tortillas, ground meat, and…shredded cheese. You know it’s probably not the highest quality cheese. But, it’s […]
How does annatto change cheese?
Ever wonder why some cheeses are orange? For many, it’s because of anatto. But how does annato change cheese?
Meet The French Cheesemaker Making Goat Cheese in Soligny-la-Trappe
Explore the process of creating supple and creamy lactic cheeses.
From Great Depression to Got Milk: Untangling the History of Government Cheese
Popular “Don’t Be A Tourist” blogger Messy Nessy has plunged into the history of the United States government cheese program which dates back to the Great Depression as part of the New Deal. The program, aimed at aiding struggling farmers and providing food assistance to low-income individuals, purchased surplus dairy products—particularly cheese—to stabilize agricultural prices […]
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.
