The difference is always in their flavor. More often than not, farmstead (aka Fermier) cheeses will be the most flavorful when compared to artisanal or dairy cheeses. However, this is…
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Cheese is made of milk and milk is a complex, fragile matrix of fat, protein, water, vitamins, and minerals. When you freeze cheese you are altering this phenomenal matrix in…
Your kitchen already has plenty of plastic wrap so why do you need to add cheese paper to the mix? Cheese paper is a composite material – an outer wax-coated…
Here’s why: Without milk, there can be no cheese worth its name! Awe-inspiring, jaw-dropping cheeses all have one thing in common. They are created with the best quality milk. No…
All cheese is alive and they should be treated as such. The flavor of cheese has 3 critical stages and we want to keep them within the first 2 stages…
In 2007, the law requires cheese label to mention the total fat content in relation to the product’s total weight, including its water content. This is clearer and much more…
Cheese rind is home to a host of microorganisms such as yeasts, bacteria, and molds. Some cheeses smell like feet because they have the same bacteria (particularly Brevibacterium linens) living…
For certain cheeses, cheese mites (also known as Tyrophagus casei) are purposefully being deployed by an affineur for two reasons: These miniscule acarians are tamed and they can give cheesemaker…
Real butter (not margarine) is essentially made from milk fat. To make butter, the water found in milk is removed through heat. When more water is removed through the heating…
During affinage (the phase of maturing/aging cheeses), cheeses such as Emmental (Swiss cheese) are matured at higher temperatures to create holes in the interior. Holes in cheeses are commonly known…
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