☰ menu   


Cheese Plate Renaissance


Though American palates may sometimes struggle with French dishes, the cheese course—a longstanding French custom—is one tradition that translates beautifully. “All over France, it’s uncommon to see a menu without a cheese course,” says Emma Young, wholesale manager at French affineur and exporter Mons Cheesemongers. French tradition prescribes that cheese plates are enjoyed either between […]

Beguiling Bog Butter


Bright, shiny objects in museums are sexy. You don’t need to read the placard posted on the display case of a golden chalice or necklace to know it’s important. Grimy, obscure objects, however, require some background to achieve significance in the eye of the beholder. In spite of this bias, a rugged mass of holy-cow-what-is-that? […]

Why Does Swiss Cheese Have Holes?


An expert explores the science behind this beloved hole-y cheese.

Cheese IQ: Going Native


Most cheesemakers today use commercial cultures. However, more makers are beginning to experiment with native cheese cultures.

Garrotxa cheese

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!

Cheese IQ: The Science Behind Melting Cheeses


We answer all your questions about melting cheese.

camembert and brie wedge side by side on cheese board

Cheese Showdown: Brie vs. Camembert


Cheese expert Carlos Souffront answers the age-old question.

The Chemistry of the Crunch


Culture contributor Pat Polowsky unravels the science and mystery of cheese crystals.