5 Tips for Buying Cheese at the Counter
Cheese counters can be awfully intimidating: All those foreign names, different styles, and stinky aromas are enough to overwhelm anybody. Not to worry: a good cheesemonger is like a fairy godparent. They just want to make all your cheese wishes come true! While a good monger knows their cheese, they don’t know you—and that makes […]
Ask the Monger: Why is My Homemade Mozzarella Squeaky?
Claudia Lucero of Urban Cheese Craft tells us how to ensure the stretchiest homemade mozzarella every time.
Ask the Monger: What’s the Difference Between Cheese and Yogurt?
They’re both cultured dairy products, but they’re not the same. Cheese scientist Pat Polowski schools us on the difference between cheese and yogurt.
Cheese IQ: Powered by Cheese
By turning whey into biogas, waste from cheese production is being used to fuel homes and businesses.
What Exactly is a “Sharp” Cheese?
People often talk about how “sharp” a cheese is. What is sharpness, exactly? “Sharp” is a colloquialism. Typically we don’t use it when judging or grading cheese, and it has no legal definition. You’ll hear it most often in the context of cheddar, where it’s sometimes synonymous with “aged.” For example, young cheddars are called […]
Have You Met Mimolette?
It’s aged with tiny mites and looks like a cantaloupe. What’s the story behind the famous Mimolette?
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.
