Cheese Archives - John Eats Cheese

Grilled coalho cheese on wooden skewers, with a fresh minas cheese, an aged wheel, a jar of requeijão and a woven blue and yellow cloth on a rustic table

Brazilian cheese: coalho, minas, canastra and requeijão

A short guide to Brazilian cheese: queijo coalho from the Northeast, queijo minas and canastra from Minas Gerais, and creamy requeijão, with the Portuguese words to go with them.

A tray of round vintage-style cheese box labels with faded farm and flower illustrations, beside an empty round cheese box and a magnifying glass

Tyrosemiophilia: the hobby of collecting cheese labels

There is a word for collecting cheese labels, and a club for people who do it.

A pile of golden pão de queijo cheese bread rolls on a wooden board, one torn open to show its soft, stretchy center, with a bowl of grated cheese behind

Pão de queijo: Brazilian cheese bread

Pão de queijo are small, chewy, cheesy rolls from Minas Gerais, Brazil, made with tapioca starch instead of wheat flour. Here’s how to make them at home, and which cheese to use.

Greek cheeses on a wooden board: a block of feta, a wedge of graviera, sliced kasseri and a bowl of soft white cheese in olive oil, with olives and tomatoes

Greek cheeses: a short guide

Eight Greek cheeses beyond feta, from hard graviera to fresh whey cheeses, with what each is like and how it is eaten.

Baked Brie in a small cast-iron skillet, topped with honey, toasted walnuts and rosemary, with slices of toasted baguette

Baked Brie: 8 Easy Recipes for Your Next Party

Eight baked Brie recipes worth bookmarking, from a five-minute honey and walnut wedge to make-ahead bites for a crowd.

Infographic of a round wooden cheese board divided into sections: half for cheese (3 to 5 kinds, half an ounce to 1 ounce of each per guest), the rest for sweet, salty and crunchy foods, with a drink and one knife per cheese on the side

How to build a cheese board (and how much cheese to buy)

How many cheeses to pick, how much to buy per guest, how to lay out the board and the few pieces of gear that make it easier.

Making cheese leaves you with a lot of whey, and this is an easy way to use it: swap it for the water in a simple pizza dough. It makes one 12-inch pizza with a light, chewy crust. Ingredients 295 g (2½ cups) bread flour2¼ teaspoons instant yeast1½ teaspoons granulated sugar1 teaspoon kosher salt¼ teaspoon […]

Ricotta cheese (byproduct)

Gosh, I really wanted to start off with, Ricotta is a fresh Italian cheese, but by most accounts, ricotta is not considered cheese–but rather a cheese byproduct. Remember, when you make cheese, you’re separating curds from the whey. The curds are the milk solids (proteins) which ultimately are pressed, aged, etc. and become the cheeses […]

cheese board with brie and toasted baguettes

How to eat Brie

To eat Brie, let it sit out for about 30 minutes, then cut it in slices that run from the point to the rind, and eat the rind along with the creamy inside. Serve it with baguette, fruit, nuts or honey, or bake it whole. Below are the etiquette, some wine pairings and an easy […]

Cheese making: A guide for beginners

If you found your way to my blog, you are either stalking me, or you just love cheese. Loving cheese involves a lot of eating, but someone who takes cheese seriously wants to know where it’s from; what it’s made of; and, how it was made. If you are looking to level up as a […]

Category: Cheese