How Raclette Became Synonymous With Heavenly Stink
A journey through raclette's transformation from barnyard stench to culinary excellence, unveiling the secret behind its irresistible, pungent allure.
Cheese History
Beginnings of gruyère Cheese
Even though it was created a thousand years ago during the Holy Roman Empire, Gruyère cheese is considered a Swiss product (800-1806 AD). A wheel of authentic gruyère should weigh 77 pounds and be at least 22 inches in diameter to qualify as an Appellation d’Origine Protégée (AOP) cheese. Cheesemakers use rennet … Read more
All Prov-alone Again
Provolone is an Italian cheese from Southern Italy. In the present time, the major production of Provolone cheese happens in Po valley region, specifically in Lombardy and Veneto. It has a DOP designation granted by the European Union to ensure that it is produced under strict supervision using specific methods to guarantee … Read more
Monterey Jack: A True American Cheese
Monterey Jack or sometimes shortened to Jack, is a semi-hard cheese from Mexico which is customarily white and is made using cow’s milk. It is commonly used in cooking because it melts beautifully and has a mild flavor, making it an ideal base for other flavors. Let us know more about Monterey … Read more
A Muenster of a Cheese
Muenster cheese is a semi-soft cheese which has different variations such as French, German, and American. The American variation of the cheese is believed to be an imitation of the Alsatian washed-rind Munster cheese which was introduced by German immigrants. The name Muenster came from the French city of Munster in Alsace. … Read more
Roquefort: The King of Cheeses
There are many kinds of blue cheeses being produced but Roquefort is considered as the most famous blue cheese in France. It is reported to be a favorite of Emperor Charlemagne and is also referred to as the cheese of kings and popes. Let us know more about the history of Roquefort … Read more
Denmark’s Famous Havarti Cheese
Havarti is a semi-soft cheese and is the most famous cheese from Denmark. It was produced by a Danish farmer’s wife in the mid-1800’s. She started it by traveling across the world to explore and learn the art of cheese making. When she came back to Denmark, she began experimenting with different … Read more
Gruyère: The Only Thing the Swiss Really Care About
Gruyère is one of the most famous original Swiss cheeses and it is highly prized in fondues. It has a rich history that is as rich and nutty as its flavor. In fact, it is so good and fascinating that countries even went to war over it. If you’re curious about its … Read more