Cheese Lit for Spring 2020
Now’s the perfect time to curl up with a good book and read about cheese, especially on one of those dreary days full of April showers.
Ask the Monger: Why Is Artisan Cheese So Expensive?
There’s plenty that justifies the steep price tags on your local artisan cheeses.
Ask the Monger: What’s That Creamy White Stuff In Burrata?
What makes the soft and buttery magic of a good burrata come to life?
A DIY Cheesemaking Primer
With a little patience and practice—and a lot of curiosity—anyone can make cheese at home using kitchen tools and a few basic ingredients.
What Exactly is a “Sharp” Cheese?
People often talk about how “sharp” a cheese is. What is sharpness, exactly? “Sharp” is a colloquialism. Typically we don’t use it when judging or grading cheese, and it has no legal definition. You’ll hear it most often in the context of cheddar, where it’s sometimes synonymous with “aged.” For example, young cheddars are called […]
Best New Books For Cheese Lovers In 2017
From pairing cider to cheesemaking at home, here are the year’s top reads for turophiles.
Are Some Cheeses Lower in Calories and Fat Than Others?
Grating cheeses are one great lower-fat option
How Does Temperature Affect Cheese Aging?
Determining the proper aging temperature is crucial to producing the optimal wheel
Why Doesn’t Artisan Cheese Packaging List Nutritional Information?
There are two main reasons why small-batch cheesemakers aren’t required to include it on their products
