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
Why Are Some Cheeses Coated in Ash?
Cheesemonger Emiliano Lee discusses why some cheeses are ash coated and what this outer coating does for the cheesemaking process.
What’s This Clear Liquid Seeping Out of My Hard Cheese?
Juliana Uruburu explains what the “liquid gold” is that comes from cutting hard cheeses.
Can I Eat Cheese if I’m Pregnant?
Eating cheese while pregnant is A-OK, according to cheesemonger Juliana Uruburu.
