Gouda is named after a city found in the South Holland province of the Netherlands. And the city has a lot going for it, not ...

Cheese rinds are either made by humans (similar to wax and cloth) or natural. All can be eaten. It comes down to whether they should be eaten. Subscribe to the St. Louis Dining In and Dining Out ...

Bloomy rind cheese and dry cider. ... Sometimes you can taste a bit of a crunch in aged gouda, due to the delicious cheese crystals that develop during the aging process.

Here’s 10 of our favorite ways to use leftover cheese. ... Is your refrigerator cheese drawer filled with leftover cheese scraps and rinds? ... aged Dutch Gouda and American Vella dry Jack.

The San Francisco Cheese School, Oakland’s Preserved and San Jose’s Devine Cheese and Wine offer windows into the wonderful world of whey.

Unlike some hard cheeses like gouda or manchego that are dipped in a wax coating before they are aged, Parmigiano’s rind is formed naturally as the cheese’s exterior air-dries, making it ...