Bertagni Marzolino Rosso: A Tuscan Original
For American fans of Marzolino Rosso, the hunt for the Tuscan cheese has been akin to that for Melville’s white whale. Produced in the Garfagnana, a remote mountainous region, this young pecorino has historically been made with 100-percent sheep’s milk, and its rind rubbed with tomato paste to ward off unwanted mold growth. Verano Bertagni, […]
Cheese IQ: Going Native
Most cheesemakers today use commercial cultures. However, more makers are beginning to experiment with native cheese cultures.
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!
Ask the Monger: What’s the Difference Between Blue Pockets and Streaks?
Here’s all you need to know about the difference between blue pockets and blue streaks in different types of cheese.
Cheese IQ: Round and Round
Trace the evolution of the cheese wheel, from early civilizations to modern-day displays.
