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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.

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.

The Chemistry of the Crunch


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

Ruminations: Art or Science? Reflections on Cheesemaking


Crafting a quality cheese is a daily lesson: A lesson in perseverance, patience, and people. By Cheesemaker Uriel Filiba of Klein River Cheese in South Africa.

We Dig Figs


Figs are grown commercially in California, Texas, Utah, Oregon, and Washington. They can also be found at farmers’ markets in states with warmer climates.

Why Copper Vats Matter


Why are so many iconic aged cheeses made using copper vats?

mac and cheese

Researchers Find Chemicals in Mac and Cheese Powder


A new study finds potentially harmful phthalates in processed mac and cheese