Why You Should Stop Describing Cheeses as ‘Sharp’
Did you ever have an elementary or middle school teacher ban a word from the classroom, saying that everyone was
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Category: Cheese Education
The Non-Melting Cheese That Should Be a Staple in Your Kitchen
One of my favorite cheese puns is a joke about Halloumi: “What does cheese say when it looks in the
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How to Tell if a Cheese is for Cooking or Just Eating
Here’s a conversation that happens at least once every hour at the cheese counter: Cheesemonger: “Let me know if I
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How Blue Cheese is Made at Twin Sisters Creamery
Looking at a wedge of blue cheese with lines of blue mold rippling through it, you might assume that the
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There’s White Stuff Growing on Your Cheese That Isn’t Mold
Two weeks ago, one of my best friends and ex-cheese comrades, Chelsea, brought our old mentor/boss-lady, the illustrious Kim Martin,
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What do you ask a cheesemonger?
“Where’s your bathroom?” – That’s the No. 1 question I answer all day, every day at work. Despite the mundaneness
What is the Difference Between Chèvre and Goat Cheese?
“Where’s your goat cheese?” I answer this question at least three times a day at work; my response is usually
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Parmesan vs. Parmigiano: What’s the Difference?
I grew up consuming Parmesan that came out of a green shaker. It was grated, it was white, and it
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What You Need to Know About White, Fuzzy Rinds
The other day, a mother and her pre-teen daughter were in the shop buying cheese. In our soft-ripened cow’s milk
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Health Questions About Cheese for the New Year and All Year
It’s only taken me half of January to get back online, but the holiday hangover is not at fault. Sadly,
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Why Do Cheese Shops Always Sell Fig Bread and Date Cake?
“This is cheese?” That’s the question—always practically shouted, always with incredulity—we get 99-percent of the time when a customer notices
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The Logistics of Giving the Gift of Cheese
I was going to put together a holiday gift guide for last-minute shoppers, but I waited as long to finish
Three Reasons Why Some Cheeses Just Melt Better
It is a fact that not all cheeses melt equally. Sometimes we have to discover this the hard way, by
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In the Buff—That Other Type of Cheese Milk
We’ve got cow, goat, and sheep on our radars when it comes to cheese. But what about that other ruminant
A Tale of Cheese as Old as Time
Not too long ago, one of my dear readers submitted a question to the blog (something anyone can do, by