Trace the evolution of the cheese wheel, from early civilizations to modern-day displays.
Can cheese made from pasteurized milk convey terroir?
A veteran cheese judge shares his technique for REALLY tasting cheese
Soyoung Scanlan demonstrates that making great cheese is both a science and an art
This cheese turns what would have been waste into a rich, creamy filling
Get up to date on the newest/oldest affinage technique in the book!
Without a doubt, original Emmentaler cheese is indeed Swiss. But what is it, exactly? And why are other cheeses with big holes made elsewhere in the world also called Emmentaler?
What happens when you wash cheese in brine and beer? Amazing flavor and a whole lot of stink.
With a helping hand from our old pal Science, we’re going to get to the bottom of what makes cheese melt and which melting cheeses are best for what
The difference between “parmesan” and “Parmigiano Reggiano” is a hot topic in the cheese world… and a mystery to most everyone else