A journal for the cheese curious Pagosa Springs, Colorado
Knowledge Quiz
What minimum time-temperature combination defines the typical HTST milk pasteurization treatment used in modern American cheesemaking?
What texture should a normally matured piece of Cello Smoky Pepper Rubbed Fontal show when sliced?
What is the typical shelf-curing period for Cello Smoky Pepper Rubbed Fontal?
Which production feature makes the rennet used in Cello Smoky Pepper Rubbed Fontal suitable for vegetarian diets?
A refrigerated piece of Fontal develops a highly viscous surface film and a putrid, rotten-vegetable odor. Which process best explains these combined signs?