by Andrulis Cheese | Nov 4, 2025 | Uncategorized
Salt has always been part of cheesemaking. For centuries, it’s been used not only for flavor but also as a natural preservative – helping curds last longer and keeping unwanted bacteria away. Yet in recent years, people have started to pay closer attention to how much...
by Andrulis Cheese | Oct 20, 2025 | Uncategorized
Herbs have been part of cheesemaking for centuries, added to fresh cheeses during harvest seasons for both flavor and variety. Dill became a natural choice because its clean taste complements mild, tangy curds without overwhelming them. Dill cheese is made by mixing...
by Andrulis Cheese | Oct 16, 2025 | Uncategorized
Cheese is full of surprises. Put one variety under heat, and it turns into gooey, stretchy layers. Warm another, and it softens but never melts. That contrast is part of what makes cheese so versatile – and so puzzling. People often wonder why farmer’s cheese behaves...
by Andrulis Cheese | Oct 7, 2025 | Uncategorized
Herbs and spices have long been used in cheesemaking, not just for flavor but as a way to reflect local traditions. One of the most recognizable examples is caraway cheese, a variety of fresh farmers cheese blended with caraway seeds. The seeds add a mild anise-like...
by Andrulis Cheese | Sep 16, 2025 | Uncategorized
At first glance, cheese might seem simple. But ask ten people to describe their favorite cheese, and you’ll hear ten very different answers – melty, creamy, fresh, blue, Parmesan, Mozzarella. Each variety has its own story, shaped by tradition, technique, and even...
by Andrulis Cheese | Jun 16, 2025 | Uncategorized
There’s something incredibly satisfying about cheese curds. Whether you enjoy them fresh out of the package, gently warmed in a skillet, or layered into a salad or snack board, they offer a mild, clean flavor and tender bite that’s hard to resist. Made using...
