Category: Milk And Diary

We know there’s sometimes a bias against flavored cheeses, but not all flavored cheeses have added inclusions, some cheeses have coatings. There’s no denying that cheeses coated in flowers or herbs or even wine are often showstoppers. Some of these coatings add flavor, others don’t, but they

Did you know that the huge scales which weighed cheeses in the town centers of 17th century Europe were also used to weigh women to see if they were witches? (Since witches ride on broomsticks, it was believed that they had to be

First things first, lest there is any doubt about cream cheese’s rightful place on a cheese blog, “if you separate the whey from the curds and you coagulate the curds somehow then technically it’s cheese, right?” says Yoav Perry, the mastermind behind Philadelphia’s Perrystead

Cheesemonger is the British word for a person who sells cheese, behind a counter. But cheesemongers aren’t limited to the traditional retail setting. Instead of being stuck behind a counter, mobile cheesemongers bring their love of cheese to breweries, wineries, farmer’s markets, industry events, and more. 

While a counter in

Cheese Professor contributor Jennifer Greco is a French cheese expert based in Paris, whose current project is to taste every cheese in France (which may number close to 2000).  She has written for Cheese Professor on subjects such as How to Enjoy Cheese Seasonally

Ainara Ansa is one of those people who may just be good at everything. Warm and well-spoken, an engineer by trade, and now a dairy farmer and award-winning cheesemaker, she’s both confident and humbled by what she and her husband Alberto Migueltora have been