Jonah: The Cheese Scientist

What Is Charcuterie? History, Pronunciation & Why Most Boards Get It Wrong

Charcuterie explained: history, pronunciation, examples, cheese board differences, and why not every snack platter is charcuterie.

France is renowned for its many cheeses. But can you name all 16 AOP cheeses from France? Go on a journey with us as we explore each region.

The key to making the perfect Mac & Cheese is, of course, the cheese. In this blog post, we bring you the best cheeses for Macaroni & Cheese.

Ever wondered why cheese tastes so salty? Well, salt is one of the four ingredients that are essential to make cheese.

Guilty pleasures or a trip down memory lane? Read on to discover our list of the seven most underrated commercial cheeses.

Cheese has long been loved, adored for its rich flavours and versatility. In this blog post, we explore the healthiest types of cheese.

Did you know that modern Stilton is actually quite different to the original cheese? Read on to find out what happened to raw milk Stilton.

Burrata explained: what it is, how it’s made, why it tastes so good, and the best ways to serve this creamy Italian cheese.

Do you know why there are holes in some cheeses and not others? Read on to learn about the science and why not all cheeses have eyes.

In this article, we’ll explain what pasteurisation is, how cheese can safely be made with raw milk and why raw milk cheese is best.

If you want your soft cheese to ooze, you have to serve it when it is ripe. But what actually happens to soft cheese as it ripens?

Can you freeze cheese without sacrificing its taste and texture? In this blog post, we take a deep dive into cheese storage guidelines.