Exactly what cheese are Kraft Singles supposed to be?

It’s not supposed to be anything. It most resembles a young farmers gouda. It has the creamy, mild flavor profile. It’s just become that mundane, almost dumbed-down version of a cheese.

-Michael Binetti, owner of Ideal Cheese Shop in New York


Janet Hurst, author of Homemade Cheese, brings us two recipes (brie | chevre) and all the DIY techniques.


A cheesemonger’s memoir

Here now, two little excerpts from a longer excerpt from One More for the People, a book by Martha Grover.

On pre-crumbled cheeses

“You know what I like?” she says. “I like the Gorgonzola that is already crumbled.”


The woman speaks again. “By the look on your face I can tell that you think that’s not very good.”

“It’s just that what I like isn’t the same as what you like. It’s not better or worse, it’s just taste.”

From this I can tell that the two of them haven’t been dating very long.

On low-sodium cheeses

“Boy, that is good cheese. How much salt is in that cheese?”

“I don’t know,” I say. “Probably a lot. You know, your best bet is Swiss cheese or a reduced sodium cheese.”

“I’m a diabetic and on chemo,” the woman says. “I’m not supposed to have a lot of salt. Those reduced salt cheeses are usually pretty awful.”

“I know,” I say.


On this weekend’s show is Steve Jones, proprietor of Cheese Bar in Portland, Ore. He holds the crown from the 2011 Cheesemonger Invitational. The care tips he shares with Lynne include flipping belled cheese, removing labels and proper packaging for refrigerator storage. 

Steve’s favorite cheeses right now:
  · Capriole, Wabash Cannonball
      Goat’s milk (Indiana)
  · Samish Bay, Ladysmith
      Cow’s milk (Washington)
  · Black Sheep Creamery, Mopsey’s Best
      Sheep’s milk (Washington)
  · Pholia Farm, Hillis Peak
      Goat’s milk (Oregon)
  · Spring Brook Farm, Reading
      Cow’s milk (Vermont)
  · Maytag Dairy, blue
      Cow’s milk (Iowa)