Ruminations: Learning Curve
To become a cheesemaker, this accomplished baker goes back to square one.
Your Most Common Cheese Questions: Answered
We’ve collected all your burning questions—the most commonly searched for on our site—in one place, for your curious convenience.
In Queso You Missed It: January 24th
Here’s what you might have missed this week in cheese news! Our January 24th edition of In Queso You Missed It.
Ask the Expert: Are Soft Cheeses Fatty?
One of the most pervasive myths in the cheese-eating community is that all soft and runny cheeses are very fatty.
Ask the Monger: Is there a difference between “raw” and “pasteurized”?
There sure is! The differences are both technical and aesthetic. Gianaclis Caldwell covers it all.
In Queso You Missed It: December 29th
If you missed National Eggnog Day on the 24th, don’t worry—the holidays aren’t over just yet. Whip up a batch of this homemade boozy nog for your New Year’s party. Your guests will definitely thank you. In other cheese news: A scientific breakthrough will allow soundwaves to examine cheese ripeness without damaging the wheels themselves. […]
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.