Shawn Wilson 
Who doesn’t love a good block of Parmesan, sharp cheddar, or creamy brie? For cheese lovers, that satisfying flavor and texture is something we always come back for. As many hobbyist cheesemakers know firsthand though, crafting the perfect wheel or wedge requires care and precision throughout the process. This includes adding rennet properly. If you … Read more
Rennet is an essential ingredient that is mostly in the cheesemaking process to coagulate and separate into curds and whey by using milk. But if your rennet has been sitting around for a while, how can you tell if it has expired? As a liquid enzyme solution, rennet does have a limited shelf life. So … Read more
String cheese is a lunchbox staple thanks to its protein-packed goodness, and that satisfyingly squeaky-cheese texture. But lately, your snack favorite tastes anything but cheese-licious. Instead of that salty, stretchy goodness, you’ve been hit with some seriously strange earthy, musty notes better suited to dirt than an afternoon treat. Before trashing your entire stash in … Read more
If you’ve ever opened a wheel of brie and been hit with a weird cabbage smell, you’re not alone. It’s a lot more common than you think. But why does brie smell like cabbage in the first place? Turns out it’s completely natural and happens as the Brie ages. Plus, it could mean the cheese … Read more
You just bought a nice Brie to enjoy, but when you open it up – blah! – a nasty whiff of ammonia hits you instead of the cool, nutty smell you were expecting. Sounds familiar? You might be wondering what makes that awful smell. The ammonia smell usually means the cheese is overripe. Turns out, … Read more