Cheesemaking

Milk Chemistry

A basic overview of what's in cow's milk. Milk sugar, protein, and fat.

Cheese Color

Orange, yellow, white! Oh my! Understanding the color of cheese is so damn fly.

Microbes 101

Cheese is alive! And not just in the poetic sense, learn about cheese microbes.

Calcium Chloride

Calcium isn't just for your teeth and bones! It can be for cheese too!

Coagulation

Coagulations! Turning something from liquid to solid is no easy job.

Rennet 101

What causes coagulation? Coagulation enzymes of course! But there are so many.

Syneresis

Hold me, love me, squeeze me. Put the squeeze on curds to remove whey.

Grading Terms

What kind of lingo does a Wisconsin licensed cheese grader need to know?