What Causes the Bloomy Rind on Brie and Camembert?
Learn the science behind bloomy rinds with an affineur. As the French literary realist Gustave Flaubert reached the end of his life, he quipped to his niece, “Sometimes, I think I’m liquefying like an old camembert.” This oozing trait of camembert, and all its bloomy-rind kin, develops as the cheese ages: a mature camembert or […]
What Kind Of Cheese Is That? How to identify a cheese style
Repeat after us: brie is not a style of cheese! It’s classified as a “bloomy rind,” and there are all kinds of “brie-like” cheeses across the globe. To cut down confusion when it comes to types of cheese, we’ve crafted a simple chart: TYPEDEFINITIONEXAMPLESBlueThe growth of blue mold on or in cheeses.Roquefort, Gorgonzola, Stilton, or […]
How To Eat Cheese The Right Way
How To Use All of Your Senses When Eating Cheese There have been papers published about the euphoric attributes of cheese and its ability to keep you coming back for more. To teach you how to make the most of your cheese-eating experience, we’ve pulled an article from our Summer 2010 archives, highlighting acclaimed cheese […]
How To Become Friends With Your Local Cheesemonger
Don’t be intimidated by those folks behind the counter! Their job—beyond obvious cheese sales—is to turn skeptics into believers and expose your palate to new flavors and textures. Here are five tips and tricks from Rachel Johnston, sales and operations manager of Chicago-based cheese shop All Together Now, that’ll help you strengthen your bond with […]
How to Properly Wrap Cheese, According to an Expert
While there are no hard rules when it comes to enjoying cheese, there are rules for properly storing cheese to avoid food waste. When traveling on a cheese-focused trip in France, Formaticum founder Mark Goldman keenly noticed how Parisian cheese shops wrapped and packaged their cheese. They weren’t using plastic. So, Mark filled the gap […]
How to Build a Better Cheese Board
Over the past five years, there’s been a noticeable shift in human grazing habits. We’ve discovered the ease of a snack board, and cheese plate curations have skyrocketed in popularity (#cheeseboard has over 2.2 million posts on Instagram!). The shift from going out to hosting has opened doors for creativity when it comes to board […]
What is the Science Behind Mixing Cheese with Ash?
Like a string of pearls elevating a black dress, ash adds panache to cheese. Whether separating layers of curd as a dark vein cutting through traditional French Morbier or coating a Valençay pyramid, ash is a timeless, striking accessory.
Is shredded cheese safe to eat?
Why pre-shredded cheese has sawdust in it (sort of) Let’s set the scene: You shoot a text to the group chat. Taco Night? An irresistible proposition. Before anyone responds, you are already driving to the grocery store to buy tortillas, ground meat, and…shredded cheese. You know it’s probably not the highest quality cheese. But, it’s […]
How does annatto change cheese?
Ever wonder why some cheeses are orange? For many, it’s because of anatto. But how does annato change cheese?
Meet The French Cheesemaker Making Goat Cheese in Soligny-la-Trappe
Explore the process of creating supple and creamy lactic cheeses.
