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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.

bay blue

Ask the Monger: What’s the Difference Between Blue Pockets and Streaks?


Why do some blue cheeses have pockets while others have streaks? When it comes to blues, there are some slight variances that determine the texture, flavor, and, yes, even the style of veining. You may notice some cheeses have a more open structure, where blue molds like Penicillium roqueforti can thrive. These are called “pockets.” […]