5 of the Healthiest Cheeses You Never Knew About… or Did You?

Cheese gets a might bad rap for clogging arteries and packing on the pounds. But just because you shouldn’t eat an entire platter of Paula Deen’s cheese balls doesn’t mean you have to avoid cheese altogether. Cheese can be both delicious and a great source of lean protein, calcium, phosphorus, and other health benefits — if you … Read more

Gouda: Over 7,000 Years in the Making!

Vintage Gouda may be aged for five years while even some cheddar could be aged for as long as a decade. They’re both under-ripe youngsters compared with yellowish clumps – found on the necks and chests of Chinese mummies – now revealed to be the world’s oldest cheese. The Chinese cheese dates back as early as 1615 … Read more

The Top-15 Most Highly-Touted Cheeses In The World

There’s so much more to the wonderful world of cheese than your typical grocery store brick would suggest. Thousands of artisan cheeses around the world are produced via their own intricate and labor-intensive processes, which create complex and stunning flavor profiles. There are many wonderful American-made and imported fine cheeses that won’t break the bank … but … Read more

Healthy Eats: Bocconcini Salad With Figs & Pears

  Making cheese is a simple process. Take some fresh milk and heat it up to 45-50 °C, add an acidic component like lemon juice to curdle the milk, strain the off the liquid whey and you have cheese. This process has remained unchanged since the beginning of cheese-making time. Scientists have analyzed the residual fatty … Read more

Mozzarella: The Papa Of Fresh Cheese!

Mozzarella is a very famous fresh cheese, made from goat’s milk, cow’s milk or in some cases, buffalo’s milk by means of an intricate and complex process by the name of “pasta filata method”. Originally from southern Italy, its name is quiet common for many different types of Italian cheeses made using “spinning” and then … Read more

Feta: It’s All Greek To Me!

The History of Feta Feta literally means slice The history of cheese has been around since the birth of humanity, and is connected to the taming of domestic animals over 10,000 years ago. The roots of cheese making are not known with certainty, however, it is believed that cheese was first produced roughly 8.000 years … Read more

A European Celebration: Cheeses From Across Europe

The science, in truth, is fairly simple. Take some milk – a cow, sheep or goat will provide just fine. Add a starter enzyme and then some rennet to separate the curds (solids) from the whey (liquid). Congratulations: you have just made cheese. Almost every one begins its life-like this. “Pretty much everything after that … Read more

Cheese Curds: Cheese’s Best Kept Secret

There’s nothing like a 4-year-old cheddar to remind us of how very great cheese can be. It’s creamy; it’s sharp; and it’s downright addictive. But as great as aged cheddars are, their polar opposite — which go by the mildly unappetizing name of cheese curd — are equally delicious yet a thousand times harder to find. … Read more

Summer Sausage: A True Summer Treat!

Summer sausage is a seasoned sausage that is thoroughly cured and does not require refrigeration to remain fresh. There are many varieties of this sausage, including cervelat-style sausages such as blockwurst, thuringer and mortadella. People in many countries, especially those across Eastern Europe, have their own varieties of these summer sausages, dating to periods when meat … Read more

Pecorino Romano: A Classic Italian Sheep’s Milk Cheese

There are two types of sheep’s milk cheese known as Pecorino in Italy. The word pecorino without a modifier applies to a delicate, slightly nutty cheese that’s mild when young, and becomes firmer and sharper with age, while gaining a flaky texture. It’s not suited for grating, and though it can be used as an ingredient, … Read more