"Hot off the press"
The Melting Point by Rachael Afra
Cheese lovers question me about great melting cheeses. As a rule, not all cheeses are appropriate for melting: cottage cheese, paneer, feta, ricotta, and halloumi. These cheeses don't melt because...
The Melting Point by Rachael Afra
Cheese lovers question me about great melting cheeses. As a rule, not all cheeses are appropriate for melting: cottage cheese, paneer, feta, ricotta, and halloumi. These cheeses don't melt because...
How-da do! by Rachael Afra
How about Gouda? Some cheese lovers pronounce it goo-dah, and others call it how-dah, like in Holland. While Gouda makes its way through the cheese industry and into kitchens, some don’t realize...
How-da do! by Rachael Afra
How about Gouda? Some cheese lovers pronounce it goo-dah, and others call it how-dah, like in Holland. While Gouda makes its way through the cheese industry and into kitchens, some don’t realize...
King of Cheese by Rachael Afra
I find Parmesan and Pecorino to be the king and the prince of cheeses. They have an intense salty flavor, a distinctive nutty finish, and a robust natural aroma used...
King of Cheese by Rachael Afra
I find Parmesan and Pecorino to be the king and the prince of cheeses. They have an intense salty flavor, a distinctive nutty finish, and a robust natural aroma used...
Up that Hill by Rachael Afra
Alpine cheeses are excellent for fondue, grilled cheese sandwiches, mornay (cheese sauce), and many other beautiful dishes. For those who are lactose intolerant, Alpines are ideal since they have the...
Up that Hill by Rachael Afra
Alpine cheeses are excellent for fondue, grilled cheese sandwiches, mornay (cheese sauce), and many other beautiful dishes. For those who are lactose intolerant, Alpines are ideal since they have the...
Barbers by Rachael Afra
Cheddar is a semi-hard cheese where cheesemakers cheddar the curds, pour them into molds, pressed, and age them in a temperature-controlled cellar or a cave. What is cheddaring? The cheddaring process begins when...
Barbers by Rachael Afra
Cheddar is a semi-hard cheese where cheesemakers cheddar the curds, pour them into molds, pressed, and age them in a temperature-controlled cellar or a cave. What is cheddaring? The cheddaring process begins when...
Secret Ingredient by Rachael Afra
What is a common component in most cheeses? Rennet, my dear reader, rennet. What is rennet? In layperson's terms, cheesemakers add rennet—clear in color and consistency—to milk. On a more scientific...
Secret Ingredient by Rachael Afra
What is a common component in most cheeses? Rennet, my dear reader, rennet. What is rennet? In layperson's terms, cheesemakers add rennet—clear in color and consistency—to milk. On a more scientific...