Make This Gooey, Stretchy Cheese Sauce With Lemon Juice and Baking Soda
I consider myself a champion of processed cheese. Velveeta, Kraft Singles, and the like may not belong on a cheese board, but they have their places, usually in a Crockpot…
All Strange Things About India and world
I consider myself a champion of processed cheese. Velveeta, Kraft Singles, and the like may not belong on a cheese board, but they have their places, usually in a Crockpot…
I’m a 70s baby, and the badge of my people is our incredibly strong feelings for fondue. And, you know, talking cars and Care Bears and an unwilling affection for…
I have (somewhat infamously) written about recipes you should never make. As I jotted down this recipe for cheese curds, I genuinely assumed no one would follow my lead; it…
Cheesemaking can be really labor intensive, with a lot of time spent stirring, standing, and waiting around for milk to fulfill its curdy destiny. But then the workload drops off,…
Bloomy cheese is the reason to start cheesemaking. It encompasses the best parts of cheesemaking: You get to watch impossible clouds of fluffy curds condense into adorable wheels of cheese…
It’s hard to talk about cheese without mentioning balls—big, white, wet balls. Mozzarella isn’t the easiest cheese to make, but it’s the one people often start with. In the world…
Feta is already pretty perfect. It has a crumbly, moist mouthfeel, a good bit of salty umami, and a great shelf life, but you can take it one step further…
Here’s the downer about fresh cheese: It has a shelf life. Sure, you can extend that shelf life in the freezer, but those icicles don’t do our curdy friends any…
Ricotta doesn’t get enough airtime. It’s a perfect food, capable of handling both savory and sweet, and it lives in that space between smooth and silky and toothsome. I challenge…
At some point in your cheesemaking journey, you’ll need a cheese press. But before you run off to the big warehouse in the cloud to get one, you should know…