Step into the world of professional cheesemaking with our archive dedicated to the craft of creating traditional and modern cheeses.
Discover how artisanal cheesemakers preserve age-old traditions while embracing innovative techniques in commercial production. From the intricacies of milk sourcing to the artistry of affinage, we explore the methods behind iconic cheeses and mass-market favourites. Learn about regional specialities, production challenges, and the evolving science shaping today’s cheese industry.
Whether you’re an aspiring cheesemaker or a cheese lover curious about the process, this archive offers a behind-the-scenes look at the journey from farm to fromage.
There are thousands of different cheeses. But, did you know that we can actually classify them all under eight different types of cheese?
8 Types of Cheese (Using French Classification System) Read Post »
Ever wondered why cheese tastes so salty? Well, salt is one of the four ingredients that are essential to make cheese.
Why Cheese Tastes Salty (Essential Ingredient In Cheesemaking) Read Post »
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.
Why Some Cheeses Have Holes: The Real Science Behind Swiss, Emmentaler & Gouda Read Post »
Cheddar is one of the most popular cheeses around the world. But do you know how traditional Cheddar is made? Read on to learn more.
Cheddaring: How Traditional Cheddar Is Made Read Post »
Annatto is a natural red dye that has been used in food for centuries. Originally from South America, it is extracted from the achiote plant.
Annatto: Plant-Based Orange Dye In Cheese Read Post »
Are you wondering whether you can eat mouldy cheese? Well, in many ways, cheese in mould. And if you have eaten cheese, you’ve eaten mould.
Can You Eat Mouldy Cheese? Read Post »
Back in the day, it was used to keep the flies away. Read on if you want to know why, in this day and age, there is ash in your cheese.
Why Is There Ash In My Cheese? Read Post »
To make cheese you need milk, salt, culture and rennet. Read on to learn about the role of rennet in cheesemaking.
Rennet in Cheesemaking: How to Coagulate Milk Read Post »
