Cheese Atlas
Supermarket Cheese Case: How to Choose Better Wrapped Wedges
A practical guide to choosing better cheese from a supermarket case by reading packaging, cut surfaces, moisture, age, …
Cheese Basics
Cheese Atlas
Cheese Tasting Vocabulary: Aroma, Texture, Finish, and Flavor Words
A practical guide to describing cheese by aroma, texture, salt, acidity, rind, and finish without turning tasting into …
Cheese Atlas
Grating, Shaving, and Crumbling Cheese: How Cut Shape Changes Flavor
A practical guide to choosing grated, shaved, crumbled, sliced, and broken cheese textures for cooking, salads, boards, …
Cheese Atlas
Rennet, Acid, and Vegetarian Cheese: How Milk Sets
A practical guide to rennet, acid-set cheese, vegetarian coagulants, and how the way milk sets shapes texture, flavor, …
Cheese Atlas
How to Read Cheese Labels: Milk, Age, Rind, and Ripeness Clues
A practical guide to reading cheese labels at the counter, from milk type and age to rind, coagulant, origin, ripeness, …
Cheese Atlas
How Cheese Is Made: From Milk to Curd, Salt, and Time
A practical walk through the cheesemaking process, from milk selection and cultures to curd handling, salting, rinds, …
Cheese Atlas
Cheese Rinds: What to Eat, What to Trim, and What the Surface Is Telling You
A practical guide to cheese rinds, from bloomy and washed rinds to natural, waxed, and clothbound surfaces.
Cheese Atlas
Getting Started with Cheese: A Quickstart Guide
A quick guide to cheese families, tasting, buying, and building a simple board.