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Drying hay helps Jasper Hill Farm shape the microbiology of its cheese. Dry hay has helped it eliminate listeria completely from the milk supply.
Why are so many iconic aged cheeses made using copper vats?
Creameries are eying urban locales over the countryside
Washington State University Creamery has been making canned cheese since the 1940s
A quick guide to talking cheese.
Diving headfirst into new technology spelled success for one French cheesemaker.
Trace macaroni and cheese’s journey from Italy to the American South
Trace the evolution of the cheese wheel, from early civilizations to modern-day displays.
Can cheese made from pasteurized milk convey terroir?
A veteran cheese judge shares his technique for REALLY tasting cheese
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