Why There Are Holes In Some Cheeses
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.
Professional Cheesemaking
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.
Cheddaring: How Traditional Cheddar Is Made
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.
Annatto: Plant-Based Orange Dye In Cheese
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.
Can You Eat Mouldy Cheese?
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.
Why Is There Ash In My Cheese?
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.
Rennet in Cheesemaking: How to Coagulate Milk
To make cheese you need milk, salt, culture and rennet. Read on to learn about the role of rennet in cheesemaking.