Is Cheese Better At Room Temperature?
Some cheeses are best straight from the fridge, while other types of cheese might benefit from warming to room temperature.
Top 5 Tips Every Cheese Lover Should Know
The following five best practices will ensure that your lifelong cheese quest is quite enjoyable.
Cheese Styles: Externally Rinded Blue
These externally ripened cheeses are basically blues turned inside-out.
Ask the Monger: Is the Mold Growing on My Cheese Dangerous?
Got moldy cheese? Eataly Cheesemonger Yahn Van de Walle explains why you shouldn’t worry about it.
Do You Know PGI? A Case Study in Bayonne Ham
PGI is a protected geographical indication that tells you where your food comes from. Essentially: high-quality food that you can trust. We break it down here with Bayonne ham PGI.
How to Clean Your Cheese Board
Cheese boards aren’t cheap — here’s how to clean and protect your board for the long haul
What’s that Stuff Inside Burrata?
Solid or liquid? Cheese or cream? To be daintily dolloped or shoveled with a spoon? If you’re miffed by the stuff that explodes out of your burrata ball, you’re not alone. “There’s a lot of misinformation out there in the world about stracciatella,” says Rynn Caputo of Pennsylvania-based Caputo Brothers Creamery, who crafts her own version […]
What’s The Difference Between Cow’s, Goat’s, and Sheep’s Milk?
Cheese expert Gianaclis Caldwell unveils the differences between milk-types and how it all affects the resulting cheese.
Ask the Monger: Does Cheese Have Probiotics?
Does cheese have probiotics? Probiotics are having a moment. Walk into most grocery stores today and you’ll see a large section devoted to these life-giving bacteria. But what are probiotics—and why the sudden focus? Here’s the skinny: Probiotics are living microorganisms, like bacteria and yeasts, that function on many levels, but they’re thought to be […]
