KnowTheCheese Editorial Team

Pecorino Toscano Comes Soft After 20 Days or Semi-Hard After Four Months

Munster Cheese: French PDO Ripeness, Serving, and Safety

What Is Langres Cheese? Fontaine, Ripeness, and Storage

What Is Double Gloucester Cheese? Why No One Knows What Double Means

What Is Danish Blue Cheese? What the Danablu Rules and Labels Say

What Is Tomme de Savoie Cheese? Why Its Fat Levels Vary So Much

What Is Ossau-Iraty Cheese? Why Black Cherry Jam Is the Classic Match

What Is Mimolette Cheese? Why Is It Orange, and Which Age Should You Buy?

What Is Maasdam Cheese? How the Eyes Form, and How It Differs From Emmental

Cambozola Cheese: Choosing Classic or Black Label for Your Table

What Is Scamorza Cheese? Why It Has a Neck, and Smoked vs Plain

What Is Mahón-Menorca Cheese? Semicurado or Curado?

What Is Kefalotyri Cheese? Read the Milk Label Before Frying or Grating

What Is Kasseri Cheese? Why Sheep's Milk and Pasta Filata Change the Melt

Chaource Cheese: How to Read Ripeness From Rind to Center

What Is Reggianito Cheese? Argentina's Smaller Parmesan-Style Wheel

What Is Chihuahua Cheese? Is It the Same as Queso Menonita?

What Is Buffalo Mozzarella? DOP Labels, Pizza, and Storage

What Is Ackawi Cheese? How Do You Soak It to Get the Salt Out?

Abondance Cheese: What Its AOP Rules Require, From Cow to Cellar

What Is Parmigiano-Reggiano? How to Spot the Real DOP Wheel

What Is Smoked Gouda Cheese? How It Is Smoked and What It Tastes Like

What Is Red Leicester Cheese? Farmhouse Wheel Versus Creamery Block

What Is Époisses Cheese? Why It Smells Stronger Than It Tastes

What Is Caciocavallo Cheese? Why Is It Shaped Like a Gourd and Hung to Age?

Bocconcini: Which Size, Which Milk, and How Long Do They Keep?

What Is Reblochon Cheese? Green Disc or Red Disc, and Why It Matters

What Is Idiazabal Cheese? Should You Buy It Smoked or Unsmoked?

What Is Jarlsberg Cheese? Why Does It Taste Different From Emmental?

What Is Grana Padano? Which Aging Band Should You Buy?

Goat Cheese Pairing: Wine, Beer, and Food Matches by Style

Best Cheese for Fondue: Melting Picks for Smooth Pots

What Is Wensleydale Cheese? Why Moist Crumble Is the Quality Signal

What Is Brick Cheese? Should You Buy It Young or Aged?

What Is Limburger Cheese? Smell the Rind Before You Judge the Paste

What Is Appenzeller Cheese? What Is in Its Secret Herbal Brine?

What Is Taleggio Cheese? Understanding Its Rind and Creamy Centre

What Is Beaufort Cheese? What Does Chalet d’Alpage Mean?

What Is Queso Blanco? Why It Holds Shape Instead of Stretching

What Is Neufchâtel Cheese? French or American? Check the Package

What Is Queso Oaxaca? Cooking, Substitutes and Buying Tips

What Is Edam Cheese? How Age Changes Its Flavor and Texture