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 […]
Ask the Monger: What Cheeses are the Best for Melting?
Mary Connolly of MarieFromage.com dishes on the best picks for all of your melted cheese needs.
What Makes A Cheese Non-GMO?
A solution to finding non-GMO cheeses is to buy the product from a local or trusted cheesemaker.
Cheese Of The Day: Snowfields
A product of Wisconsin winters, Snowfields is a bold and savory cheese made using only winter milk. The rich and creamy milk makes this cheese ultra buttery.
Cheese Of The Day: Gruyère AOP 1655 Le Crêt
Le Gruyère AOP 1655 Le Crêt highlights the best of Le Gruyère AOP, one of Switzerland’s most beloved and well-known cheeses.
