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Rush Creek Reserve

Ask the Monger: Why Do Some Cheeses Get Runnier With Age?


Why do some cheeses get firmer as they age, while other cheeses get runnier? We delve into the science behind your favorite wedges.

Voicings: Mateo Kehler


We caught up with Mateo Kehler, co-owner of the award-winning Jasper Hill Farm, to talk science and delicious wedges and wheels.

Cheese IQ: The Science Behind Melting Cheeses


We answer all your questions about melting cheese.

The Chemistry of the Crunch


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

Sheep Milk Yogurt - Old Chatham

Ask the Monger: What’s the Difference Between Cheese and Yogurt?


What’s the difference between cheese and yogurt? We often fall into the trap of placing dairy products into defined categories. I think a better approach is to imagine them existing on a spectrum. In some contexts, they’re close together; in other contexts, much further apart. Both yogurt and cheese utilize starter cultures to produce acidity. However, […]

Art or Science: Reflections on Cheesemaking


Crafting a quality cheese is a daily lesson: A lesson in perseverance, patience, and people. I joined South Africa’s Klein River Cheese in June 2015 as a recently qualified food scientist; it was my first (real) job. The experience has been a challenge and a delight. When asked what it’s like to work here, the […]

halloumi

Why Don’t Halloumi and Other Grilling Cheeses Melt?


The science behind the meltability of cheeses

Samples from Jasper Hill farm lab

A New Career for Scientists


A number of creameries are calling on researchers and microbiologists to help enhance the cheesemaking process