Elise Whitfield

Why Graceburn Cannot Be Called Feta or Persian Feta

Garrotxa: The 1981 Revival of a Lost Catalan Recipe

Edith Cheese: Why Its Geotrichum Rind Is So Hard to Make

Dura: A Swedish Sheep Cheese Built From a Brand-New Herd

Flagship vs Flagship Reserve: What the Extra Aging Buys

Five Counties: What Each of the Five Layers Contributes

Finn: Is It a Double Cream or a Triple Cream Cheese?

Etorki vs Ossau-Iraty: Which Basque Sheep Wheel to Buy

Esrom vs Havarti: How the Danish Monks' Cheese Differs

Durrus: The Washed Rind That Started Irish Farmhouse Cheese

Dunlop: The 1690 Scottish Cheese That Predates Cheddar

What Makes Dubliner Different From Ordinary Cheddar?

How Is Dry Jack Different From the Monterey Jack You Know?

Kiri: A Portion Cheese With Clear Limits in Recipes

Kirkham's Lancashire: The Raw-Milk Farmhouse Original

La Tur: Why the Three-Milk Blend Is the Whole Point

Laguiole: Why It Is Firm Long Before It Is Ever Melty

La Vache Qui Rit: Why the Wedge Spreads but Will Not Melt

Driftwood: How the Ash Rind and Ripeness Line Guide the Buy

Driftless: A Fresh Sheep-Milk Spread, Not an Aged Wheel

Dorblu: How to Use It in Sauce Without Splitting It

Dolcelatte: Buy It for the Texture, Not the Blue Bite

Doddington: What the Cut Face Tells You Before You Buy

Devon Blue: Why It Feels Dense and Fudgy Rather Than Crumbly

Derby Cheese: How It Differs From Cheddar, and What Sage Adds

Dauphin Cheese: Sorting Out a Name That Confuses Buyers

Why Is Danish Feta Now Sold as Danish White Instead?

Why Does Danbo Smell Stronger Than It Actually Tastes?

Cup Cheese: How Pennsylvania Dutch Spread Gets Its Gloss

Is Cuajada the Same as Yogurt, and What Milk Is Used?

Why Crumbly Lancashire Is Whiter and Sharper Than the Rest

Crucolo Dolce, Saporito, or Al Vino: Which to Choose

Crowley Cheese: How the Warm-Water Curd Rinse Changes It

Caprice des Dieux: Can You Eat the Rind, and When Is It Ripe?

Canadian Cheddar: What Aged and Canada 1 Actually Mean

Crowdie: Why It Varies by Producer, and What Black Crowdie Is

Pecorino Crotonese: Three Ages, Three Different Jobs

Cremont: What the Wrinkled Rind and Milk Blend Tell You

Is Cotswold a Traditional Cheese, or Cheddar With Onion?

Cotherstone: The Dales Cheese That Nearly Disappeared

Why Does Coastal Cheddar Crunch, and Does the Coast Matter?

Why Is Cougar Gold Sold in a Can, and Does It Keep?