What is a cheese curd?  Recently I went on a tour of the Tillamook cheese factory in Tillamook, OR.  Part of the tour included an area where you could eat samples of their cheese.  Included in the various samples were fresh cheese curds.  Before this I had never eaten a cheese curd.  What seems to look like [...]

Did you know cheeses can absorb other aromas and can change taste over time?  Do you hate it when your exposed cheese in your refrigerator starts to dry?  The first rule to good cheese storage is to know that all cheese are not created equal.  Semi-soft to hard cheese should be wrapped in foil to prevent mold.  With soft cheeses like [...]

Hard to spell but easy to love, Grevenbroecker is part of a new wave of artisan cheeses arriving in the United States from Belgium. Made on a family farm in Flanders from the farm’s raw cow’s milk, it is a peculiar blue cheese indeed. But if you think the producer might want to enlighten customers [...]

Salva Cremasco cheese
Salva comes from the Italian verb salvare, meaning to save. Crema is the name of a town in the Northern Italian region of Lombardy. (This much is true.) Salva Cremasco – the “saved cheese” from Crema – was initially made with excess milk in late spring or summer, when the [...]

When you see a block of cheese and it’s consumed with holes, what type of cheese comes to mind? SWISS CHEESE! Did you know that Swiss Cheese is a generic name for several different types of cheese? The Swiss cheese that is produced in Switzerland is actually called Emmental cheese and it originates from the [...]

Here’s a little trivia for us cheese lovers. There are over 400 different type of cheeses, with over 2,000 different names. Cheeses are grouped by their moisture content. So we have fresh, soft, semisoft, hard and very hard.
Cottage cheese, cream cheese or ricotta make up fresh cheeses. Brie and Camembert are examples of soft cheeses. [...]

Strong cheese, mild cheese, shredded cheese, moldy cheese. Cheese that smells awful but tastes fantastic. Cheese can be added to almost any recipe out there.
We love cheese by itself and cheese with almost anything. Perhaps we draw the line just short of cheese that squirts out of a can. But even that cheese has its [...]

In the United States, more than 10 billion pounds of natural and processed cheeses are made every year, from about one-third of all of the milk produced in the country; and the average American consumes about 27 pounds of cheese every year. Natural cheeses are made from whole, 2 percent, 1 percent or fat-free milk, [...]