A journal for the cheese curious Pagosa Springs, Colorado
Knowledge Quiz
Why are milled cheddar curds salted after reaching the desired acidity and before being pressed into blocks?
Which type of coagulant is used in Saputo's standard 4-Year Aged Cheddar?
Which milk is used to make Saputo's standard 4-Year Aged Cheddar?
What is the main value of Wisconsin Master Cheesemaker oversight for cheddar intended to mature for four years?
Why can starter bacteria continue to influence cheddar flavor and texture after undergoing autolysis?