Style Highlight: Thistle Rennet Cheeses
Vegetarian with a sour-bitter twist, these Portuguese cheeses throw a delicious, delicious curveball
Style Highlight: Smoked Cheese
Any type of cheese – soft or hard – can be smoked to add a rich, deep flavor that increases complexity and interest to anything you add it to
Latin American Cheese: Mexico
From the aged Cotija, to the freshly made Oaxaca, and the rare Bola de Ocosingo, each Mexican cheese has a unique story behind it
What Makes a Good Melting Cheese?
What makes one cheese better than another for melting? Cheesemonger Steve Ehlers gives us the answer to this common question
Can I eat the rind of Brie?
It’s a common concern, but yes, you can eat the rind of Camembert, Brie, or any soft-ripened cheese
Style Highlight: Surface-Ripened Cheeses
This broad category encompasses a lot of our favorite cheese varieties, from delicate wrinkled French goat cheeses to powerfully pungent squares of Tallegio
Does Goat Cheese Contain Lactose?
Lactose intolerance can keep the most dedicated cheese lover from enjoying their favorite cheeses, but does goat cheese contain lactose?
Style Highlight: Classic Colby
Considered one of America’s first original cheeses, Colby cheese is soft, mild and perfect in any dish
What Is Cultured Butter?
The aromas and flavors of cultured butter are stronger, deeper, and more piquant than that of non-cultured butter.
