Jonah: The Cheese Scientist

Best Gluten-Free Crackers To Eat With Cheese

Finding the perfect cracker to pair with cheese can elevate any cheese tasting. But for those avoiding gluten, this can be challenging.

Different types of cheese need different humidity levels, so let’s explore the essentials for maturing homemade cheese to perfection.

Calcium chloride is essential in cheesemaking, restoring calcium balance in milk for firm curds, especially with pasteurised milk.

Using chlorinated water in cheesemaking can disrupt bacterial balance and ruin textures. Discover why pure, soft water is key for success.

Curious how water hardness can make or break your cheese? Discover the science behind achieving perfect curd texture in this post.

Is Paneer truly vegetarian? This question stirs curiosity among food lovers and vegetarians alike. Read on to discover the answer.

Skip the preservatives and customise your flavour! Discover why you should make your own blue cheese dressing at home.

Yoghurt may have been your go-to health food, but have you tried skyr? This Icelandic wonder looks like yoghurt, tastes like yoghurt, but…

Feta is one of the world’s favourite cheeses but not all Feta is the same. Greek and Danish versions vary in several ways.

Choosing the right type of salt is crucial for texture, flavour and preservation in cheesemaking. And there’s one type you have to avoid.

When making cheese, thermized milk is an option that balances safety and flavour, making it popular with artisanal cheesemakers.

West Country Farmhouse Cheddar is a British classic crafted with dedication and skill. Each wheel captures the flavour of the West Country.