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How Can I Learn about Artisan Cheese?

| March 30, 2012
This article is from: Spring 2012

Cheesemonger Tim Gaddis leads the way to information on speciality cheeses.

How Can I Make Flavored Chèvre at Home?

| February 12, 2012
This article is from: Winter 2011

Melissa Wood explains how to make your own flavored chèvre using your own herbs and spices

blocks and wedges of blue cheese stacked together with blue veins prominently exposed

What Makes Blue Cheese Blue?

| January 30, 2012
This article is from: Winter 2011

Melissa Wood explains where blue cheese gets its blue colored spots

Two hands wrapping a wedge of cheese in plain brown paper

How to Wrap Cheese

| December 3, 2011
This article is from: Winter 2010

Preserve your wedges (and pyramids and cylinders) with these folding strategies

Rennet’s Role

and | December 2, 2011
This article is from: Winter 2011

Ever wonder how liquid milk turns into solid cheese? The answer lies in a bit of molecular magic

Creamy, leaf-wrapped blue cheese broken apart with a knife

Does Cheese Have Gluten?

| November 30, 2011
This article is from: Fall 2011

Is cheese fair game for those on a gluten-free diet?

closeup of the rind of mimolette cheese

What Are Cheese Mites?

| November 30, 2011
This article is from: Fall 2011

Cheese mites are considered everything from a nuisance to something to celebrate—what are they and what do they do?

A plastic-gloved researcher holds up a petri dish of Listeria bacteria

Coming Clean on Listeria

| September 3, 2011
This article is from: Fall 2011

A microbiologist explains how to keep cheese safe from bad bacteria

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