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?
Cheese Styles: Robiola
Soft, bloomy-rind robiola is one of the most ancient goat’s milk cheeses in Italy. And it’s getting an American makeover.
How to Cut Cheese
If you promised to bring a cheese board to your next dinner party, don’t panic! We have some tricks of the trade to make you look like a cheese pro.
Ask the Monger: Why Do Some Cheeses Get Runnier With Age?
Why do some cheeses get firmer as they age, while other cheeses get runnier? We delve into the science behind your favorite wedges.
Ask the Monger: What Are the Health Benefits of Cheese?
Cheese is a delicious addition to any meal (or a snack), but did you know it’s also an excellent source of minerals, protein, and calories?
Cheese IQ: Going Native
Most cheesemakers today use commercial cultures. However, more makers are beginning to experiment with native cheese cultures.
Cheese IQ: All the Lingo You Need to Know
Cheese names (especially those in a foreign language) can be intimidating when you’re at the cheese counter. Here’s a handy pronunciation guide to help!
