Cheesemonger David Phillips shares four distinct styles of cheddar and details about how he pairs them.
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Cheese is made in different seasons, then aged and sold. Learn when cheese is made and how seasonal differences in milk affect cheese.
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A closer look at the different types of rinds on cheese and which ones can be eaten
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A description of the 7 schools where you can learn about cheese in the United States.
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A look at how seasonality affects milk and cheese
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A closer look at vegetarian-friendly cheeses made with non-animal rennet.
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A closer look at Gouda, a sweet cheese from Holland and several top producers in both Holland and the US
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A closer look at the terms charcuterie and cheese board.
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A closer look at thistle rennet in cheesemaking and a round-up of some traditional vegetarian cheeses.
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A closer look at Rocamadour, a French cheese that is small but intensely flavored.
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A closer look at cheese curds, how they are made, why they are popular and how to enjoy them.
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A closer look at Chabichou du Poitou, a French goat cheese
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A closer look at the cheeses and cheese culture of the Azores
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A round up of some of the best Greek cheeses.
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Cheese in Japan has been rapidly growing in popularity over the last 10 years, valuing subtlety and texture.
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Top American cheesemongers share their favorite new cheeses that have recently become available.
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Learn about the use of local ingredients in making cheese in India
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Interview with Gayle Martin and details on becoming a certified cheese professional
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All about quark
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