Ask the Expert: Are Soft Cheeses Fatty?
One of the most pervasive myths in the cheese-eating community is that all soft and runny cheeses are very fatty.
Ask the Monger: What’s the Deal with Lactose in Cheese?
Lactose is the second-most prominent component of milk behind water. But that doesn’t mean lactose intolerant cheese lovers are doomed.
Ask the Monger: Why do only some cheeses have DOP/PDO/AOP status?
When it comes to reading cheese labels, you might get a mouthful of these abbreviations. These European-based acronyms are “geographical indications.”
Ask the Monger: Is there a difference between “raw” and “pasteurized”?
There sure is! The differences are both technical and aesthetic. Gianaclis Caldwell covers it all.
Ask the Monger: Why Is Artisan Cheese So Expensive?
There’s plenty that justifies the steep price tags on your local artisan cheeses.
Ask the Monger: What’s That Creamy White Stuff In Burrata?
What makes the soft and buttery magic of a good burrata come to life?
Cheese Plate Renaissance
This French tradition is making its way to the US, and we’re definitely all for it.
Ask the Monger: Is Cheese High in Sodium?
Watching your sodium intake when it comes to cheese might not be as difficult as you think.
Beguiling Bog Butter
Grimy, obscure objects like bog butter require some background to achieve significance in the eye of the beholder.
Ask the Monger: Why is Yogurt Not Considered Cheese?
They use the same ingredients and go through much of the same process. So when do cheese and yogurt diverge?
