Style Highlight: Bloomy Rind Cheeses
These soft, earthy, bloomy rind cheeses—like Camembert, Brie, St. Agur—are some of the most popular cheeses among both cheese aficionados and cheese newbies
What’s the Difference between Italian and American Provolone?
Cheesemonger Jeffery DiMaio explains the differences between US and Italian provolone cheese and the preferences for sharp and mild provolone in different regions
What Wine Goes with Stinky Cheese?
Cheesemonger Jeffrey DiMaio suggests some red, whites, and even beer to pair with your favorite stinky cheeses.
What Are Some Good Canadian Cheeses?
Cheesemonger Eric McLean shares which Canadian cheeses and cheesemakers he talks up to his customers.
Why Is It Hard to Find Canadian Cheeses in the US?
Eric McLean talks about why it can be difficult to find Canadian cheeses in US shops.
The Same Game: Losing Biodiversity in Cheese Starter Cultures
As the bio-ingredients of cheesemaking gain uniformity worldwide, what becomes of diversity?
What is Buttermilk?
Get the full definition and history of buttermilk from cheesemonger Anthea Stolz.
What’s the Difference between Plastic-Wrapped and Cut-to-Order Cheese?
What (if anything) is lost in terms of quality, flavor, or texture when cheese is precut and sold wrapped in plastic?
The State of Weight: Are Cheese and Obesity Linked?
In the offensive against obesity in the US, can dairy be defended?
Can I Ripen Cheese at Home?
If you are interested in ripening cheese at home, cheesemonger Emilianio Lee gives you the best techniques
