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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.

Witchy Wheys: Cast Spells and Predict the Future with Cheese


Forget tea leaves and eye of newt. Cheese is all you need to have a little magic.

What You Should Know About Brousse du Rove, the Newest AOC Cheese


This French goat’s milk cheese is the latest to be granted AOC status.

aged swiss cheese from the 19th century

The Search for the Oldest Cheese in the World


Forgotten wheels from the 19th century pose the question: How long can cheese age? Associate editor Molly McDonough heads to Switzerland to find out.

3 Cheeses That Look Like Manchego But Aren’t


If you’ve tried Spanish cheese, then you’ve most likely met Manchego, the star of many a tapas spread. Made from exclusively sheep’s milk—and from only Manchega sheep—Manchego is distinct in its sharp, lingering flavor. But it’s recognizable for more than its flavor. Manchego’s appearance is just as iconic: a dark brown rind imprinted with a […]