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Exploring Cheddar Country
Keen's Traditional Farmhouse CheddarNarrow winding lanes are what this part of the English countryside is all about.Driving from my home town of Maidenhead along the M4, we stopped off in Bath - a...
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Cheesemaking at Cato Corner
It's easy to get out of the city here in New England. From Boston, a 30 minute drive gets you outside I95, where you'll probably see more trees than houses, but you have to go a good two hours drive in...
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Mozzarella in the House
The cheese that many people make at home first - or try to make - is mozzarella. Mozzarella - that stringing, stretchy, melty, milky cheese you'll find in the US in many different ways: • Packed as...
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Cheese & Milk Terms Explained
We are bombarded with jargon everyday, all day: at our work, from our friends, from the radio, the television, and the internet. There are many technical and jargon words used in the dairy and cheese...
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Neal's Yard Dairy at Boston Cheese Cellar
On a beautiful summer's evening at the end of June, Boston Cheese Cellar hosted Karim Lahsinat from Neal's Yard Dairy, in London, England. Together, we held a cheese tasting specifically focussed on...
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Of Cows, Milk, Microbes and Cheese.
The rumen of a cow is the organ where the break down of the grass, hay and other foods into usable products occurs. In fact, without the rumen, a cow could not survive (its stomach does not digest...
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Bra, Italy; Cheese 2017. Day one.
Bra is a town in the Piedmont of Italy to the west of Milan and south of Turin. From the top of the town, in the far distance you can see the dark forms of the Alps. It's easy to forget that a trip...
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Bra, Italy; Cheese 2017. Day Two.
The city of Bra has a population of 30,000 people. During the Slow Food festival, this swells to 300,000. Ten times the normal number of people fill the streets. On Saturday morning, this showed, as...
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Bra; Cheese 2017, Day Three
In the bright sunhine of an early morning start in Bra, on a stage set at the bottom of the main piazza, Bronwen Percival, (one of the leading lights of the traditional British cheese industry) and 4...
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Reinventing the Wheel: Milk, Microbes and the Fight for Real Cheese
On a delightful - and unusually - warm October Sunday evening, Boston Cheese Cellar was fortunate to host Francis and Bronwen Percival. Francis is a highly awarded wine writer, and Bronwen is cheese...
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What does the Colour of Cheese tell us?
If you spend just a few minutes in front of any cheese case, you will probably be struck by how different the cheeses look.They are of different sizes (from a 4 oz chèvre button to a 50 lb cheddar);...
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Milk Allergy Explained
Working behind a cheese counter, we talk to our customers about the impact dairy products can have on health, be it as an important way to enrich and maintain your gut microbiome, or to help our...
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Lactose Intolerance Explained
What is Lactose and what is Lactase?All mammals are weaned on their mother's milk, which provides for them easily digestible and adsorbable nutrients (protein, sugar, fat, vitamins, minerals)....
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Cricket Creek Farm — A Farmstead Raw Milk Cheese Dairy in Massachusetts
Way out in northwest Massachusetts, you will find Cricket Creek Farm. It's at the end of long dirt road, which itself is at the end of a long, seemingly endless river of tarmac spewing out from the...
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Cheese, the Microbiome and You.
One of the hot health-related topics in the past couple of years or so, is the microbiome and how it affects human health. We thought it was time, that we broke down the microbiome, what it does, how...
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Crystals, Crunch and Cheese
You have most likely eaten, and perhaps even crave for, cheese with ‘a crunch’. Cheeses such as Goudas, Parmesan, and Cheddars have perceptible crystals, either inside their body or on their outside...
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