What aging does to a hard cheese
Enzymes take the protein and fat apart while the wheel slowly loses water. Here is what that does to flavor, texture and those crunchy specks.
Clothbound, alpine, dry jack: a plain guide to hard American cheese
Three names you will meet at a good cheese counter, and each one mostly describes how the cheese was made. Here is what separates them and what each tends to taste like.
Why cheese is served at room temperature
Warmth lets a cheese's aromas reach your nose and takes the waxy firmness out of the bite. Here is the reasoning, how long it takes, and when cold is the better choice.