Are Cheese Rinds Edible?
Not all cheese rinds are edible, but cheesemonger Ray Bair tells you how to know what is good to eat and what isn’t
When’s the Best Time to Serve Cheese in a Meal?
As an appetizer? Right after the entrée? As a dessert? Cheesemonger Charlotte Kamin of Bedford Cheese Shop helps us out.
Style Highlight: Pasta Filata
What do string cheese, mozzarella, and provolone have in common? These stretchy, typically mild, and often buttery cheeses are all pasta filata cheeses.
Genetic Jackpot: Researching the World’s Oldest Cheesemakers
Early cheesemaking tools could provide clues about human evolution and neolithic cheesemaking techniques
Style Highlight: Bloomy Rind Cheeses
These soft, earthy, bloomy rind cheeses—like Camembert, Brie, St. Agur—are some of the most popular cheeses among both cheese aficionados and cheese newbies
What’s the Difference between Italian and American Provolone?
Cheesemonger Jeffery DiMaio explains the differences between US and Italian provolone cheese and the preferences for sharp and mild provolone in different regions
What Wine Goes with Stinky Cheese?
Cheesemonger Jeffrey DiMaio suggests some red, whites, and even beer to pair with your favorite stinky cheeses.
What Are Some Good Canadian Cheeses?
Cheesemonger Eric McLean shares which Canadian cheeses and cheesemakers he talks up to his customers.
