The hottest Cheese Substack posts right now

In France, cheese is often enjoyed simply on its own without extra accompaniments.
Winter is a great time for baking cheeses like Camembert with fruits like roasted grapes.
Camembert cheese can be baked with roasted grapes for a flavorful appetizer or even a meal.

Parmigiano Reggiano is a legally protected cheese made only in a specific Italian zone under strict rules, and its high value makes it a major target for counterfeiting and theft.
Food-safety audits show hygiene, cleanability and maintenance problems (like poorly designed equipment, doors, walls and chemical controls) are the most common non-conformances, so fixing hygienic design and pest-proofing cuts a lot of risk.
Food fraud is an ongoing threat with serious incidents (fake milk powder, counterfeit meat) and the response includes intelligence platforms, expert talks and events to share detection methods and strengthen authenticity controls.

Real cheese, despite being high in saturated fat, is associated with lower cardiovascular risk.
Recent studies show that cheese consumption has neutral to beneficial effects on health outcomes.
Governmental dietary guidelines may not always align with scientific evidence and can impact food choices.

Experience mountain cheese making in a traditional Planina in Bohinj, Slovenia.
Embrace natural unfolding of experiences and trust the journey in new environments.
Appreciate the unique flavors of cheese and butter crafted through traditional practices and natural elements.

Naturally fermented lactic cheese relies on acid/rennet coagulation.
Soft ripened lactic cheeses can develop unique flavors with yeasty or geo rinds.
Using a wood barrel as a source of starter for lactic cheese making can lead to unique microbial development and flavor profiles.

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The author is shifting to shorter, more frequent posts on their project, with full versions available to paid subscribers.
The author is transparent about their funding sources, which include crowdfunding and earning money through various activities related to their cheese research.
Exploring Norway's dairy traditions has led to new insights on diverse dairy food products and techniques.