ask the cheesemonger
Everybody has questions about cheese, no matter how much you might already know. How best to store your cheese at home? Why do cheesemakers like raw milk? Got a question? Maybe we already answered it. Check below. If not, submit your question and we'll try our best to answer it.
I recently bought a handmade aged goat cheese that was absolutely wonderful–although at $38 per pound, it ought to be! Can you tell me why these artisan cheeses are often so pricey?
Why are some cheeses made from raw milk and some from pasteurized milk?
I am lactose intolerant but love cheese. Are there any varieties that I can eat?
Cheesemakers often refer to their “cave.” What exactly is it?
I’m seeing many different fruit jams sold as accompaniments for cheese. Are there any rules for choosing which jam to serve with a particular cheese?
I’m having a dinner party, and I’d like to offer cheeses for guests to nibble on during the cocktail hour. How many kinds of cheese and how much of each should I serve?
I've just gone crazy at our local shop and brought home an incredible selection of cheeses. Now what? How should I store my cheeses at home?
Subscribe to culture to enjoy these new features, available only in our magazine:
Animal Meets Vegetable: The only true vegetarian rennet.
By Bronwen and Francis Percival
Classical Studies in Normandy
By Susan Hermann Loomis
Duplex Amor Me Effundit
By Stephanie Skinner
On the Make at 3-Corner Field Farm
By Paige Smith Orloff
| sign up for our e-newsletter | |
subscribe to our RSS feed:
