Cheese Trivia Archives

Dive into the fun and fascinating world of cheese with our Cheese Trivia archive. Discover the stories behind traditional artisanal cheeses, explore quirky cheese comparisons, and learn about the many types of cheese from around the globe.

From interesting facts and legends to cheese-themed curiosities, this archive is perfect for anyone looking to expand their cheese knowledge in an engaging way. Whether you’re a trivia enthusiast or a cheese connoisseur, uncover the unique and unexpected sides of the cheese universe here!

Looking for something a bit different? We’ve got separate archives for the following categories: Science, Lifestyle, Rants and Cheese Stories.

Wide, split-screen digital illustration comparing double cream and triple cream soft cheeses. The left side shows a structured double cream Brie-style wheel with a clean slice and creamy interior, set against a cool blue background with subtle molecule graphics, crackers, and figs. The right side shows an ultra-soft triple cream cheese dramatically oozing from the centre on a wooden board, surrounded by strawberries and a glass of sparkling wine against a rich burgundy background.

Why Triple Cream Cheese Feels Like Butter (& Double Cream Doesn’t)

Double vs triple cream cheese explained: fat in dry matter, texture, melt behaviour, flavour, and how to choose the right soft cheese.

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Wide-aspect illustration showing fresh Mozzarella in different forms, including a ball in brine, sliced Mozzarella, and shredded Mozzarella, surrounded by tomatoes, basil leaves, olive oil, and milk on a rustic wooden surface.

Mozzarella Cheese Explained: How It’s Made, Why It Melts & What Most People Get Wrong

Mozzarella explained properly. How it’s made, why it melts differently, and why fresh and pizza Mozzarella aren’t interchangeable.

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Wide illustrated scene showing a wheel of Bleu de Termignon cut open on a wooden board, with irregular natural blue patches in the paste. Alpine wildflowers surround the cheese, with Tarine and Abondance cows grazing on a high mountain pasture in the background and snow-capped peaks rising behind a small alpine chalet.

Why Bleu de Termignon Might Be France’s Most Unusual Blue Cheese

Bleu de Termignon breaks every blue cheese rule. No added mould, no piercing, and sometimes no blue at all. Here’s why it matters.

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Wide illustrated graphic showing traditional French butter making, with a wooden butter churn labelled beurre de baratte, cultured cream, butter blocks, salt crystals, pasture-grazing cows, and subtle science icons representing fermentation and flavour.

Why French Butter Tastes So Good (It’s Not an Accident)

French butter tastes richer for a reason. Cultured cream, slow fermentation, beurre de baratte, and flavour-first tradition explained.

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A warm-toned, wide-aspect digital illustration showing simplified line drawings of Mozzarella, Burrata, Provolone and stretched curd. Minimal labels and clean Cheese Scientist–style graphics highlight pasta filata cheesemaking.

Pasta Filata 101: The Stretchy, Stringy Magic Behind Mozzarella & Friends

Discover the science, history and meltable magic of pasta filata cheeses, from Mozzarella to Burrata to Provolone.

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“A wide infographic comparing fermier and fruitier French cheeses. The left side shows a farmstead scene with a barn, a cow and a cheese wheel labelled ‘Fermier’, with bullet points saying ‘Made on the farm’ and ‘Milk from one farm only’. The right side shows a cooperative dairy with multiple cows, a dairy building and large cheese wheels labelled ‘Fruitier’, with bullet points saying ‘Made in a dairy’ and ‘Milk from several farms’. The design uses warm beige, brown and gold tones.”

Fermier vs Fruitier: the French Cheese Rivalry You’ve Never Heard Of

Discover the real difference between fermier and fruitier French cheeses, and how each style shapes flavour, terroir, and texture.

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Wide-aspect image of Comté and Gruyère wedges displayed on a round wooden board, set against a beige backdrop with minimalist mountain graphics and small flavour-icon illustrations. Warm lighting highlights the texture differences between the cheeses, creating a polished and educational Cheese Scientist style.

Comté vs Gruyère: Which Alpine Legend Truly Deserves Your Love?

Comté vs Gruyère: the ultimate guide to flavour, texture and cooking. Discover which alpine cheese deserves a place on your board.

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A wide photograph of four classic French winter cheeses—Mont d’Or in its wooden box, Roquefort, Brie de Meaux, and Comté—arranged on a wooden table against a neutral cream wall. Soft daylight highlights the textures, with the subtle title “French Winter Cheeses” above them.

Top 5 French Cheeses for December (& Why They Taste Better in Winter)

Discover the five best French cheeses to enjoy in December, with rich winter flavours and peak-season perfection.

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A close-up of a wedge of Blue Stilton cheese on a wooden board, showing creamy texture with deep blue-green veins against a soft brick background.

Stilton Blue Cheese: The Royal Blue of British Cheddarland

Explore the history, science, and flavour of Stilton Blue Cheese — Britain’s iconic blue with rich veins and a royal heritage.

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American Cheese vs Velveeta Which One Melts Better

American Cheese vs Velveeta: Which One Melts Better?

American Cheese vs Velveeta: which melts better? Discover the best choice for grilled cheese, Mac & Cheese, dips and more!

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Morbier vs Raclette Which Cheese Is Better for Melting

Morbier vs Raclette: Which Cheese Is Better for Melting?

Discover the differences between Morbier and Raclette, two Alpine cheeses with unique flavours, textures, and melting qualities.

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Why Ragusano Cheese is a Sicilian Treasure (Pairings & Recipe)

Why Ragusano Cheese is a Sicilian Treasure (Pairings & Recipe)

Discover Ragusano cheese, a Sicilian treasure with a rich history, bold flavour and endless pairing possibilities

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