What is the Science Behind Mixing Cheese with Ash?
Like a string of pearls elevating a black dress, ash adds panache to cheese. Whether separating layers of curd as a dark vein cutting through traditional French Morbier or coating a Valençay pyramid, ash is a timeless, striking accessory.
How does annatto change cheese?
Ever wonder why some cheeses are orange? For many, it’s because of anatto. But how does annato change cheese?
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 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.
Researchers Find Chemicals in Mac and Cheese Powder
A new study finds potentially harmful phthalates in processed mac and cheese
