What whey is in cheesemaking and what happens to it after cheese is made
What whey is after curd separation, what it contains, the difference between sweet and acid whey, and how it can be used in food and…
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Cheese
Buying guides, storage advice, cheesemaking and cheese culture.
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100 artículosArticles about Cheese
Why cheese can be white, yellow or orange: milk, ripening and colour
What determines cheese colour, why cow milk can differ from sheep or goat milk, how ripening changes appearance and when permitted colours may be used.
Read the articleHow cheese size and shape affect ripening
Why diameter, height, weight and surface-to-volume ratio influence moisture loss, rind development, ripening speed and texture.
Read the articleMoulds and yeasts in cheese: which are intentional and what they do during ripening
Guide to moulds and yeasts in cheesemaking: why some flora are added or encouraged, how they change rind, aroma and texture, and how they differ…
Read the articleHow to transport cheese safely: travel, car, plane and cold chain
Practical guide to transporting cheese: which styles need stricter refrigeration, how to use insulated bags and ice packs, what to do in a car or…
Read the articleHow cheese ripens: temperature, humidity, microbiota and time
Complete guide to cheese ripening: what happens after moulding, how temperature, humidity, microorganisms and time interact, and why cheeses evolve differently.
Read the articleWhat washed curd means and how it changes cheese flavour and texture
What washing the curd means, why some whey is replaced with water, and how it changes lactose, acidification, moisture, texture and flavour.
Read the articlepH and acidity in cheese: why they matter for texture, flavour and safety
What cheese pH means, how acidity develops, why it changes during manufacture and ripening, and how it affects texture, flavour and stability.
Read the articleWhy cheese sweats or releases oil: condensation, temperature and when to worry
Why droplets appear on cheese: condensation, softened fat, packaging moisture, temperature changes and signs that can indicate spoilage.
Read the articleCheeses of Castilla-La Mancha: Manchego PDO and a guide to the region’s cheeses
A guide to cheeses from Castilla-La Mancha: Manchego PDO, sheep cheeses outside the PDO, goat and mixed-milk styles, maturation and labelling.
Read the articleCheeses of the Basque Country and Navarre: Idiazabal, Roncal and northern sheep-cheese traditions
A guide to Idiazabal PDO and Roncal PDO: territories, sheep milk, maturation, smoking and how to distinguish them when buying.
Read the articleCheeses of Murcia: Queso de Murcia PDO and Murcia al Vino PDO, differences and how to choose
Guide to Murcia’s cheese PDOs: Murciano-Granadina goat milk, fresh and cured Queso de Murcia, Murcia al Vino and buying guidance.
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