Fun Along the Whey

Affinage is the final phase in the life cycle of cheese. This is where the fresh pressed curd undergoes changes in flavor, aroma and texture. This course waled me through the...

This article details how Saint Nectaire is traditionally made in the Auvergne. The farms where the cheese is made are either high on the plateau with the summer herds and...

Recently I spent a few days at the VIAC program on Spanish cheese. If they had to pick one person who probably knew more about the history, process and current state of...

Over the past several years I have spent a good deal of time visiting cheese makers around the world in search of the real story behind great cheese. True Parmigiano-Reggiano cheese...

In Sept Jim Wallace spent two weeks visiting traditional cheese makers in France and Italy, spending several days in the Piemonte region visiting this grand celebration of cheese. Here he shares...

Ever hear of 5th graders making canolies with homemade mascarpone cheese? How about 5th graders stretching mozzarella and stirring ricotta made from scratch for lasagna? These same fifth graders also...