Ever catch a whiff of ammonia from a wheel of brie? Find out why that happens and how to fix it.
Author: John Proestakes
Fontina: an Italian Alpine cheese
Fontina is an Italian raw milk cheese from the Val d’Aosta region of Italy. The Aosta Valley is a semi-autonomous, French-speaking region in north west of Italy, located near the Alps, by the French and Swiss borders.
Five weekends at Murray’s Cheese Bar
I’m not sure how it happened— but, I ended up spending the past 5 weekends at Murray’s Cheese Bar. It started as just enthusiasm for a great place and then turned into a quest for mayorship on Foursquare. I have written about my experience having the cheesemonger’s choice at the beginning of this year. But, […]
How to make the most of your whey
If you’ve tried making cheese or Greek yogurt, you have probably dumped several cups of whey down the sink. Read this article to learn how to repurpose whey in other cooking projects.
Whey basics: cheesemaking 101
Recall the story of Little Miss Muffet and her eating her curds and whey? Did you ever know what that meant? Read this article to learn about half of this famous pair.
Havarti: Danish cheese, and not the other way around
When we think about Danish cheeses, we often think about Danish Blue, Esrom, Danbo… but, by far the most popular cheese that is exported from Denmark is Havarti.
Paneer: simple cheesemaking
Learn all you need to know about making India’s favorite curd cheese. Paneer is one of the simplest cheese recipes that you can make…
How to avoid a headache when choosing wine
Learn how to select the most appropriate wine to go with food or choose for a particular social occasion.
Food Network Magazine: all-cheese issue
The March 2013 edition of Food Network Magazine: the Cheese Issue covers a lot of great topics: grilled cheese, fondue, mac & cheese, and cheese boards.
Annatto: What you need to know
Most people have no idea why there are two different colored varieties of cheddar at the grocery store. I’ll bet you’re “dyeing” to find out why…