John Proestakes, Author at John Eats Cheese

Infographic of seven cheese shapes with red dashed lines showing where to cut: round and square cheeses like a cake, pyramids in wedges from the center, hard wedges sliced across, soft wedges in long slices from the tip, logs in rounds, blue wedges fanned out from the tip, and box cheeses with a lid cut off the top

How to cut cheese

Bought cheese for a party and not sure how to cut it? Three simple rules, plus diagrams for every shape: wheels, pyramids, wedges, logs, blues and box cheeses.

Stichelton and Laphroaig – peaky and misty and beguiling

If you’re a human over the age of 18 you have probably heard of or tried pairing wine and cheese. However, you’re not limited to just pairing wine and cheese, you can also pair cheese with other alcoholic drinks like beer and whiskey.

Why brie smells like ammonia

Ever catch a whiff of ammonia from a wheel of brie? Find out why that happens and how to fix it.

Fontina: an Italian Alpine cheese

Fontina is an Italian raw milk cheese from the Val d’Aosta region of Italy. The Aosta Valley is a semi-autonomous, French-speaking region in north west of Italy, located near the Alps, by the French and Swiss borders.

Five weekends at Murray’s Cheese Bar

I’m not sure how it happened— but, I ended up spending the past 5 weekends at Murray’s Cheese Bar. It started as just enthusiasm for a great place and then turned into a quest for mayorship on Foursquare. I have written about my experience having the cheesemonger’s choice at the beginning of this year. But, […]

Pot of white cheese curds floating in pale yellow-green whey

How to make the most of your whey

If you’ve tried making cheese or Greek yogurt, you have probably dumped several cups of whey down the sink. Read this article to learn how to repurpose whey in other cooking projects.

Whey basics: cheesemaking 101

Recall the story of Little Miss Muffet and her eating her curds and whey? Did you ever know what that meant? Read this article to learn about half of this famous pair.

Havarti: Danish cheese, and not the other way around

When we think about Danish cheeses, we often think about Danish Blue, Esrom, Danbo… but, by far the most popular cheese that is exported from Denmark is Havarti.