Through the Ages
The happenstance birth of a culinary art form led masses to sing the praises -- and reap the rewards -- of spoiled milk.
By Wendy Bedwell-Wilson
We’ve broken down the elements of introductory cheesemaking to make the processes simple to understand.
By Cherie Langlois
Soft Cheese 101
Learn the basics about making tasty, beginner-friendly soft cheeses.
By September B. Morn
Recipes: Soft Cheeses
Learn to make chèvre, crème fraîche, mascarpone, paneer and yogurt cheese.
Hard Cheese How-To
Making hard cheeses can be fun and rewarding with the right know-how.
By Kyra Kirkwood
Recipes: Hard Cheeses
Learn to make farmhouse Cheddar, Gouda, Monterey Jack, mozzarella and Parmesan.
DIY Cheese Press
Using some basic materials, build a cheese press for crafting hard cheeses.
By Rhoda Peacher
Good as Mold
Although time-intensive, mold- and bacteria-ripened cheeses prove that they’re worth the effort.
By Nancy Mann Jackson
Recipes: Mold- and Bacteria-Ripened Cheeses
Learn to make blue cheese, Camembert, Gorgonzola, Petit Brie and Valençay.
Just Add Milk
Cheesemaking kits provide an easy way for beginners to get started.
By Nicole Sipe
Here’s what you need to know about cheese’s most winning teammate, butter.
By Kim Campbell Thornton
Charmed by Cheese
How to serve it, taste it and pair it with your favorite foods and drinks.
By Eve Adamson
Food for Thought