Are There Certifications for Cheesemongers in France?
Cheesemonger Caroline Boquet answers the question: Are there special certifications for becoming a cheesemonger in France?
Why Do Cheesemakers Heat Milk?
Cheesemakers heat milk, whether it’s raw or pasteurized, as the first step of the cheesemaking process.
What Makes Stinky Cheese Stinky?
Three cheeses are typically viewed as stinky—blue, bloomy-rind, and washed-rind—and each style derives its particular stink from different organisms
Style Highlight: Fresh Goat Cheese (Chèvre)
Virtually unknown in the US before 1970, fresh goat cheese (known as chèvre) has a history dating back over a thousand years, and a flavor just as impressive
Style Highlight: Thistle Rennet Cheeses
Vegetarian with a sour-bitter twist, these Portuguese cheeses throw a delicious, delicious curveball
Style Highlight: Smoked Cheese
Any type of cheese – soft or hard – can be smoked to add a rich, deep flavor that increases complexity and interest to anything you add it to
Latin American Cheese: Mexico
From the aged Cotija, to the freshly made Oaxaca, and the rare Bola de Ocosingo, each Mexican cheese has a unique story behind it
What Makes a Good Melting Cheese?
What makes one cheese better than another for melting? Cheesemonger Steve Ehlers gives us the answer to this common question
Can I eat the rind of Brie?
It’s a common concern, but yes, you can eat the rind of Camembert, Brie, or any soft-ripened cheese
