Aug 27th 2015
How Parmigiano-Reggiano Gets its Crunch
A rugged wedge of Parmigiano-Reggiano Classico
Is there anything better than biting into a piece of hard cheese and encountering those crunchy, crystalline bits scattered throughout? Crackly crunch
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Feb 4th 2013
The Rennet Story: Animal, Vegetable and Microbial
Ruggles Hill Creamery Ada's Honor - made with microbial rennet
Microbial rennet is derived from molds that are able to produce a coagulating enzyme and are viewed as vegetarian appropriate – however,
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Jan 29th 2010
Do You Eat the Rind?
This is one of the most common questions that I get when I work on the cheese counter. My answer: yes, usually I do. Pretty much all cheese rinds are easily digestible. The primary exceptions are clot
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