Ask the Cheesemonger

Cheese 101

Ask the Cheesemonger is where Brie, our founder and resident cheese expert, shares what she's learned behind the cheese counter: how to build a charcuterie board, how to store and pair Wisconsin cheese, and a few recipes worth making twice. Pour something nice and stay a while.

Close-up of a small Wisconsin cheese board with salami, cherries and edible flowers Cheese 101

Why Do Cheese Curds Squeak?

That famous squeak means your curds are fresh. Here's the science behind it, why it fades in about a day, and the trick for bringing some of it back.

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Fall grazing table with cheeses, spreads, dips and fruit on a kitchen island Cheese 101 What Is Cold Pack Cheese?

Cold pack cheese is the spreadable Wisconsin club cheese your grandpa kept in the fridge. Here's what it...

 Cheese and wine pairing: sliced Wisconsin cheese on a board with raisin bread and red wine Cheese 101 Cheese and Wine Pairing Guide for Wisconsin Cheese

Easy cheese and wine pairing rules, plus exactly what to pour (and snack on) with our favorite Wisconsin...

 Overhead charcuterie board with many types of cheese, a heart shaped brie, salami roses and cherries Cheese 101 Types of Cheese: A Wisconsin Cheesemonger's Guide

Fresh, soft-ripened, semi-soft, hard, blue, washed rind and flavored: here are the main types of cheese, explained by...

 Crumbly aged cheddar on a wooden cheese board with sliced apple and dried figs Cheese 101 How to Store Cheese So It Lasts

How to store cheese the cheesemonger way: what to wrap it in, where it goes in the fridge,...

 Wisconsin cheese board flat lay with cheddar, salami and fruit from That Girl Brie in River Falls Cheese 101 Why Is Wisconsin Known for Cheese?

Why is Wisconsin known for cheese? It comes down to a switch from wheat to dairy, generations of...

 What goes on a charcuterie board: cheeses, meats, olives, honey, fruit and flowers in three Keepsake boxes Charcuterie What Goes on a Charcuterie Board?

What goes on a charcuterie board, from cheese and meat to the little extras, plus how to cut...