What Makes a Cheese Vegetarian?
Cheesemonger Kate Arding helps distinguish between vegetarian cheese and non-vegetarian cheese
I’m Lactose Intolerant—What Cheese Can I Eat?
Cheesemonger Kate Arding advises those who are lactose intolerant but still need their cheese
What Kinds of Cheeses Can I Ship in the Mail?
Rachel Cohen guides those who want to ship cheeses, both helping find the best cheeses and the best way to ship them
Are Cheese Rinds Edible?
Not all cheese rinds are edible, but cheesemonger Ray Bair tells you how to know what is good to eat and what isn’t
When’s the Best Time to Serve Cheese in a Meal?
As an appetizer? Right after the entrée? As a dessert? Cheesemonger Charlotte Kamin of Bedford Cheese Shop helps us out.
Style Highlight: Pasta Filata
What do string cheese, mozzarella, and provolone have in common? These stretchy, typically mild, and often buttery cheeses are all pasta filata cheeses.
Genetic Jackpot: Researching the World’s Oldest Cheesemakers
Early cheesemaking tools could provide clues about human evolution and neolithic cheesemaking techniques
