A journal for the cheese curious Pagosa Springs, Colorado
Knowledge Quiz
Why does Cello Asiago production use both milk pasteurization at about 72°C for 15 seconds and later curd cooking at about 48–52°C?
Why are selected lactic acid cultures added to the pasteurized milk used for Cello Asiago?
What business transition did Schuman Cheese's acquisition of Lake Country Dairy help enable?
Where is Cello Asiago produced?
Which interpretation of Cello Asiago's rBGH-free milk designation is most justified?