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The Strange Reason Cheesemakers Once Grew Blue Mould on Bread

Discover how cheesemakers grew blue mould on bread to shape flavour, veins, and tradition in blue cheese.

Can cheese be made without rennet? Explore acid-set, plant-based and microbial methods, with science-backed explanations and real cheese examples.

Colby-Jack cheese is a culinary masterpiece that combines two iconic American cheeses into a single block of deliciousness

Syneresis plays a vital role in cheesemaking. This process involves the separation of liquid (whey) from a gel-like matrix (curd).

From its ability to shape a cheese’s texture to its impact on flavour, Geotrichum candidum is a cheesemaker’s secret weapon.

Yeast contamination in cheesemaking is a frequent issue, especially among artisanal and small-scale producers.

Spongy coliform is a cheesemaker’s nightmare, causing irregular holes, off-flavours and unpleasant aromas in cheese.

Late blowing is every cheesemaker’s nightmare—a hidden defect that causes cheese to swell, crack, or spoil during ageing.

Cheese comes in a variety of textures and flavours but one critical factor influences all of these characteristics: moisture content.

Citric acid is a popular ingredient in making cheese. It provides a simple and reliable way to acidify milk, ensuring consistent results.

Temperature is one of the most crucial factors in cheesemaking. It affects curd formation and the final texture and flavour of the cheese.

Curd washing is a traditional cheesemaking technique that shapes the flavour, texture and aroma of many cheeses.