Cheese 101: Learning the Basics to Make You an Expert


These postings are all being written and designed to help you navigate your local cheese shop without trepidation or intimidation:

Updated 2/15/2011

Kosikowski’s Eight Steps in Cheesemaking:

Step 1: Setting the Milk

Step 2: Cutting the Curds

Step 3: Cooking and Holding

Steps 4/5/6: Dipping, Draining, Knitting and Pressing the Curds

Steps 7 and 8: Salting and Curing the Curds and Cheese

Last Stop: Cheese Shop: top ACS Cheesemongers Share Their Secrets for Success

Understanding the Value and Implications of Terroir in America

Charcuterie

“Everyday” Cheeses

French Cheese Tasting with Waldemar Albrecht

The Eight Faces of Cheese: The Eight Types of Cheese

What is a Cheesemonger?

Martha Stewart Cheese Show November 5, 2009

Flavored Cheese and Favoring Cheese

Cheese and Wine Pairing Chart – Specific Cheeses

Cheese and Wine Pairing Chart – Generic Cheeses

Beer, Cheese and Food Pairing Chart

Generic Cheese and Beer Pairing Chart

Raw Milk Cheese Chart

Vegetarian-Suitable Cheese Chart

9 Responses to “Cheese 101: Learning the Basics to Make You an Expert”

  1. Updates on the Blog « Cheesemonger's Weblog Says:

    April 11, 2010 at 10:46 AM

    […] Cheese 101 – More Pages Added […]

    Reply
  2. Cheese 101: Kosikowski’s Eight Basic Steps of Cheesemaking – Step 1: Setting the Milk « Cheesemonger's Weblog Says:

    October 17, 2010 at 1:39 PM

    […] The Lady’s nose is buried in Max McCalman’s latest book, Mastering Cheese and just finished the chapter that outlines the eight basic steps of cheesemaking. Max used the work of a Dairy Science Professor. The Lady shared this information with me and I made an executive decision to include this information in our Cheese 101: Learning the Basics to Make You an Expert. […]

    Reply
  3. Cheese 101: Kosikowski’s Eight Basic Steps of Cheesemaking – Step 2: Cutting the Curds « Cheesemonger's Weblog Says:

    October 18, 2010 at 6:27 AM

    […] The Lady’s nose is buried in Max McCalman’s latest book, Mastering Cheese and just finished the chapter that outlines the eight basic steps of cheesemaking. Max used the work of a Dairy Science Professor. The Lady shared this information with me and I made an executive decision to include this information in our Cheese 101: Learning the Basics to Make You an Expert. […]

    Reply
  4. Cheese 101: Kosikowski’s Eight Basic Steps of Cheesemaking – Step 3: Cooking and Holding « Cheesemonger's Weblog Says:

    October 19, 2010 at 6:26 AM

    […] The Lady’s nose is buried in Max McCalman’s latest book, Mastering Cheese and just finished the chapter that outlines the eight basic steps of cheesemaking. Max used the work of a Dairy Science Professor. The Lady shared this information with me and I made an executive decision to include this information in our Cheese 101: Learning the Basics to Make You an Expert. […]

    Reply
  5. Artisan Cheese, the making of Sirana Gligora Paški Sir « Simonkerr's Blog Says:

    November 2, 2010 at 7:22 AM

    […] Cheesemongers Weblog recently published the fascinating ‘8 basic steps to cheese making‘ aimed at giving you the knowledge and confidence to deal with your cheese monger.   The […]

    Reply
  6. Artisan Cheese, the making of Sirana Gligora Paški Sir 1. Setting the milk « Simonkerr's Blog Says:

    November 20, 2010 at 7:35 AM

    […] cheesemonger Weblog recently published the fascinating ‘8 basic steps to cheese making‘ aimed at giving you the knowledge and confidence to deal with your cheese monger.   The […]

    Reply
  7. Artisan cheese, the making of Sirana Gligora Paški Sir 2. All about cutting the curd « Simonkerr's Blog Says:

    December 4, 2010 at 2:45 AM

    […] Cheesemonger Weblog recently published the fascinating ‘8 basic steps to cheese making‘ aimed at giving you the knowledge and confidence to deal with your cheese monger.   The […]

    Reply
  8. Artisan Cheese, The Making of Sirana Gligora Paški Sir. Step 4,5 & 6 Dripping & Draining, Kinitting and Pressing the Curd « Sirana Gligora, Paški Sir Says:

    December 27, 2010 at 1:54 AM

    […] continue our look at the ’8 basic steps of cheese making’ as published on the Cheesemongers weblog in November, and how these steps are carried out at Sirana […]

    Reply
  9. Artisan Cheese, The Making of Sirana Gligora Paški Sir. Step 7 & 8: Salting and Curing « Sirana Gligora, Paški Sir Says:

    December 27, 2010 at 7:15 AM

    […] continue our look at the ’8 basic steps of cheese making’ as published on the Cheesemongers weblog in November, and how these steps are carried out at Sirana […]

    Reply

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