This is a continuation of the groundbreaking series: Frequently Asked Cheese Questions  Soft Cheeses: Part 1: The Evolution and Definition of Soft Cheeses I’ll get right to the point: Yes, Virginia, spontaneous fermentation does exist: In The Beginning – for … Continue reading →

I will start out by apologizing for applying logic to any sort of history; particularly to the history of the production of blue cheeses. I also apologize for tempering history in order to do a good story. If it helps, … Continue reading →

Once upon a time, way (way) back, call it 6000 BC, we humans invented writing. And one of the things we wrote about was our sheep. Earthquakes, wars and famines make great stories and great history, but we needed a … Continue reading →

Why are simple things so complicated? Pasta filata is a technique for the manufacture of a family of cheese known in English as stretched curd. So, is pasta filata a noun or a verb? If there were a one-word answer I wouldn’t be … Continue reading →

[If you haven’t read “Pasta Filata Part 1: Mozzarella for Supper Tonight,” please proceed there first. This article picks up where Part 1 left off.] There are a lot cheeses called “provolone” in this world. The technique of pasta filata … Continue reading →

C. Fadiman said, “Cheese is milk’s leap for immortality.” This adage is often quoted, but what he didn’t say was that only one cheese actually made it to immortality. Yes, other cheeses with their respective cows, sheep and goats have … Continue reading →