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The Cheese Professor

Welcome to the cheese class you always wanted to take!

We're showcasing the best in cheese from around the world — read and edited by cheeseficionados and the cheese trade.

16/07/2026

Ever bite into a piece of aged cheese and hit a surprising little crunch? You're not imagining it, and it's not salt.

Those are crystals, and there are two kinds: tyrosine, an amino acid crystal that forms as proteins break down during aging, and calcium lactate, a mineral crystal that shows up on the surface of vacuum-sealed cheeses like cheddar. Here's the interesting part: the crystals themselves barely have any flavor. They're more of a signal, their presence means the cheese has aged long enough to develop real depth.

, a certified sommelier talked to John Montez of Murray's Cheese to break down exactly how they form and why they used to be (wrongly) considered a flaw.

Full Story here: https://www.cheeseprofessor.com/blog/crunchy-cheese-crystals

07/07/2026

Most people think they know Dutch cheese. They know Gouda. Maybe Edam. That's usually where it ends.

But Dutch cheese culture is far more complex, more regional, and more surprising than its reputation suggests and a new generation of makers is quietly changing what Dutch cheese can be.

Contributing writer — an American living in France who writes about food and travel for Thrillist and beyond — spent time in Dutch cheese shops, spoke with cheesemakers and affineurs, and came back with a guide that goes well beyond the waxed wheel most people recognize.

The best Dutch cheeses barely leave the country. Which is part of what makes them worth seeking out.

Full guide — including where to find the good stuff in Amsterdam and beyond, here: https://www.cheeseprofessor.com/blog/beyond-gouda-dutch-cheese

02/07/2026

Cottage cheese caused a shortage in Australia last year. Because of brownies.
A viral recipe swapped out butter and sugar for cottage cheese, maple syrup, and almond flour — and it broke the internet. Then came the ice cream. The biscuits. The banana cream pie. Home bakers couldn't get enough, and the trend got so big that bakers in Australia genuinely ran into supply shortages trying to keep up.
The decades-old stereotype of cottage cheese as a bland diet food is officially dead.

Contributing writer Rebecca Frey — a Le Cordon Bleu graduate with a Diplôme de Pâtisserie and a former costume designer turned culinary innovator — breaks down exactly why this humble curd cheese has become one of the smartest ingredient swaps in modern baking.

The article also includes a gluten-free cottage cheese and oat loaf recipe adapted from London restaurateurs Itamar Srulovich and Sarit Packer of Honey & Co. — rich, dense in the right way, with just the right amount of tang.

Full article, plus three practical tips for baking with cottage cheese, here: https://www.cheeseprofessor.com/blog/cottage-cheese-baking

23/06/2026

You've been eating raw milk cheese your whole life.

Gruyère. Parmigiano-Reggiano. Comté. Manchego. All raw milk. All legal in the US. All eaten safely for centuries around the world.

So why does "raw milk cheese" suddenly sound alarming?

Because two very different conversations got collapsed into one. Drinking raw milk and eating raw milk cheese carry very different risk profiles and the confusion between them has been spreading faster than the actual science.

Contributing writer — ACS Certified Cheese Professional, Cheese State University Cheese Scholar, and veteran cheese industry writer — just published one of the most grounded, honest guides to raw milk cheese safety we've seen. He doesn't minimize the real risks. He doesn't exaggerate them either. He just explains what's actually going on.

Full article here: https://www.cheeseprofessor.com/blog/raw-milk-cheese-safety

11/06/2026

After 20 years of making award-winning artisan cheese, Keith Adams shut down both of his creameries.

And then he decided to tell the truth about why.

The real version — about what actually happened to the American artisan cheese world over the last decade, who made it happen, and why nobody inside the industry is allowed to say it out loud.

He can say all of this now because he's out. Sixty-four years old, back and bandwidth both shot, two creameries closed, nothing left to protect.
But his exit interview isn't just a takedown. It's also a love letter — to the cheesemakers still out there doing exceptional work against impossible odds. To Shepherd's Way Farms in Minnesota, who kept going after an arsonist killed nearly 600 of their sheep in 2005. To every small producer who gets up every morning and does it anyway.

This is one of the most honest pieces we've ever published. We think it's worth your time.

Read the full story here: https://www.cheeseprofessor.com/blog/why-i-left-cheesemaking-keith-adams

21/05/2026

Most people visit Champagne for the wine. But the cheese? That’s the hidden story.

The Champagne region is home to incredible cheeses like Chaource, Langres, and Brie de Meaux — all of which pair beautifully with the area’s iconic sparkling wines.

Featuring insights from cheese expert Emily Monaco and pairings with producers like and .

Read the full story here: https://www.cheeseprofessor.com/blog/champagne-wine-cheese

07/05/2026

Rome is more than ancient history and iconic landmarks, it’s also a paradise for cheese lovers. From traditional formaggerie to hidden local favorites, discover the cheese shops that make the Eternal City a true Capital of Cheese.

Written by Luciana Squadrilli, food and travel writer, senior editor at Food&Wine Italia, and certified cheese taster with ONAF.

Read the full article here: https://www.cheeseprofessor.com/blog/rome-cheese-shops

01/05/2026

Croatia’s comfort food at its finest

Štrukli—a delicate, cheese-filled pastry is one of the country’s most beloved traditional dishes. Whether baked to a golden crisp or gently boiled for a softer texture, this rich combination of dough, cottage cheese, eggs, and cream has been bringing people together for generations.

Written by , a travel, wine, and food writer based in Dallas, Texas, with a WSET Level 2 certification and experience in Napa Valley.

Read the full story here: https://www.cheeseprofessor.com/blog/croatia-strukli

29/04/2026

Northern Italy is known for iconic cheeses like Parmigiano-Reggiano and Gorgonzola, but some of its best treasures are the ones less talked about.

In this article, the writer behind “The Food Hunter’s Guide to Cuisine,” highlights four hidden-gem cheeses worth discovering: Castelrosso, Salva Cremasco, Toma Piemontese, and Quadrello di Bufala. Each one reflects the region’s rich culinary heritage, from alpine traditions to creamy buffalo milk specialties.

With expert insights from John Montez of Murray's Cheese , this guide also shares pairing ideas to help bring these cheeses to life on your next cheeseboard.

Discover these hidden gems and elevate your next cheese experience,read the full article here: https://www.cheeseprofessor.com/blog/4-hidden-gem-cheeses-from-northern-italy

27/04/2026

Derby Day calls for a cheeseboard worthy of the winner’s circle.

From creamy brie and tangy goat cheese to smoky gouda, sharp aged cheddar, and spicy jalapeño jack, the perfect Kentucky Derby spread is all about bold flavors, Southern charm, and effortless entertaining.

Some Featured favorites from the article include:
Cypress Grove
Marieke Gouda
Marin French Cheese Company
Kenny's Farmhouse Cheese
Beemster
and much more.

Add pimento cheese, candied pecans, pepper jelly, fresh berries, and of course a classic Mint Julep for the ultimate race-day celebration.

Written by: Lynda Balslev

Get the full guide here: https://www.cheeseprofessor.com/blog/kentucky-derby-cheeseboard

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