Cheese and cheese related questions
11 Years in the Specialty Deli and Cheese Retailing fields
American Cheese Society
University of Minnesota
Aesthetic Judge, 2008 ACS Competition
The sheer variety of cheeses made throughout the world make this a never-ending topic for discussion.
I still want to open a real "brick-and-mortar" cheese shop.
Orange colored cheese (American, some Cheddars, etc) are just that -colored! Milk is white so all cheese should then be white. Unless it's colored with something to make it orange. Don't worry, it's just Annatto!
The "Raw Milk Vs. Pasteurization" debate in the cheese-making process.
|Lara||04/16/14||10||10||10||Super helpful! The details and alternatives, along .....|
|Sue||01/05/11||10||10||10||Thank you so much for the information .....|
|darlene||08/16/10||10||10||10||Timely response and very good information. Thanks|
Hi James, You've asked three questions... 1) Yes, it will go bad; not every cheese is made with mold(s) added. Time and temperature cause living things to die. Your cheese is a living thing
Hi Liz, It's hard to tell if you're looking for a specific brand of cheese or if you're simply trying to find cheese from Poland at your local Publix. Regardless, I'd check with deli manager of your
Hossein, I think what you're asking is about "cheese blowing". I think what you're referring to is specific to Swiss-style cheeses that are supposed to have definite eye structure. These eyes
Hi Mike, Absolutely!! It seems wine always gets paired with cheese and a beer pairing is usually an afterthought at best! I am completely behind you 100%!! (I have been involved in several specific
Hi n, An interesting question because of the huge number of potential cheeses one could choose! I will admit that I am a pretty big fan of American on a cheeseburger. Particularily, Kraft's Deli Deluxe