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.

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.

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 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 […]

Illustrated chart of nine numbered cheese knives: 1 small spade for hard cheeses, 2 narrow plane knife for semi-hard cheeses, 3 soft cheese knife for spreading, 4 cheese fork for holding and crumbling, 5 flat cheese knife for soft cheese and shaving hard, 6 fork-tipped spear to cut and serve, 7 open-work blade for soft, sticky cheeses, 8 Gorgonzola knife for spreading soft cheese, and 9 cheese slicer for thin slices

Cheese knives: Learn how to choose the right one for your next party.

The nine most common cheese knives, from the small spade to the cheese slicer, with what each one is for.

Mozzarella: Make your own at home

Ever want to make your own cheese? Mozzarella is one of the easiest cheeses to make and often one of the first cheeses that novices will venture to make at home. Below you’ll find a really easy mozzarella recipe to start you off on your path to cheesemaker. What you will need If you’re going […]

How to eat Camembert

Most people view artisan cheese as something that can only be eaten paired with wine with a couple olives and crackers. Here I have assembled some of my favorite ways to enjoy Camembert.

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