365 Days of Cheese

​Catch the complete video series on the Venissimo Cheese YouTube channel or click on any episode link below.

Day 1: What is cheese?
​Cheese is made from just three ingredients:  milk, salt and rennet.​

Day 2: The Big Cheese
​Where does that term come from?  It's both literal and figurative.​

Day 3: Milk Types
​There are four main milks used to make cheese, plus a few very obscure types.​

Day 4: Make Fondue
Get the recipe here and take a look at this groovy wine cask lazy susan for serving.​

Day 5: How is cheese made?
See the basic steps used to make almost any style of cheese.

​​Day 6: Parmigiano-Reggiano
​Check out these six amazing facts about the king of all cheeses.​​​

Day 7: How do you say that?
Learn how to pronounce Camembert and Manchego like a pro.

Day 8: Mozzarella the Traditional Italian Way
Some makers in Italy still make mozzarella completely by hand.

​​Day 9: What is rennet?
This ingredient separates curds from whey.

Day 10: What is cheddaring?
Making cheddar involves stacking, turning and milling.

Day 11: In love with Tete de Moine
It's Friday and we're in love with this washed rind from Switzerland.

​​​Day 12: Whey cool!
​The uses for whey, they liquid byproduct of cheese making, are endless.​

Day 13: Italian Formaggi
There are more than 450 varieties of Italian cheeses.

Day 14: Finding New Cheeses
We often find new delights at the annual Fancy Food Show.

​Day 15: American Super Gold
Eight American cheeses earned gold at the World Cheese Awards.​​

Day 16: Does cheese make you dream?
While it can help induce sleep, only Stilton was shown to have an effect.

Day 17: Celebrating 15 years of cheese!
We started with 50 cheeses and have since shared 2,193 cheeses.

Day 18: Mongers Choice Awards
Our mongers have voted on their favorites of the year.

​​​Day 19: Five Health Benefits of Cheese
Protein and calcium are just two of the benefits of eating cheese.

Day 20: Which country eats the most cheese?
No, it's not France nor the USA.  The answer will surprise you.

Day 21: I have a triple creme
In honor of Martin Luther King Jr. Day.

​​​Day 22: 6 Styles of Cheese
​Almost all cheeses fall under one of these six styles.​

Day 23: Steps of Cheese Making
No matter the century, the steps to make cheese have remained the same.

Day 24: World's Most Expensive Cheese
Hint - it comes from Serbia.

​​Day 25: In Love with Sheep
There are many benefits of sheep milk cheeses.

Day 26: What is affinage?
The important step of cheese maturation.

​​Day 27: Can I eat the rind?
With the exception of two, the answer is yes.

Day 28: Incredible Italian Formaggi
See the most famous cheese from each of the 20 regions of Italy.

​Day 29: ​Cheesy Thoughts
​Don't let anyone tell you that you put too much cheese on your food.​

Day 30: Pairing Tips
Here are a couple of wine and beer pairing tips to get you started.

Day 31: Say what?
The most common cheese name mispronunciations.

​​Day 32: Mongers' Favorite Tool
Discover why our $5 mini planer is a favorite.

Day 33: Say Si to Sicily
Join this 10-day gastronomical tour of Sicily from Veni Voyages.

Day 34: America's Cheese Spread
Just in time for Super Bowl, learn to make pimento cheese spread.

​​Day 35: Cutting the Cheese
There are many tools to help you cut the cheese, we'll show you which to use where.

Day 36: Why do alpines taste so good?
Just look at what the cows get to eat.  No wonder their milk is so good.

​​Day 37: Tomato Rubbed Cheese
​Marzolino Toscano is rubbed with tomato paste for flavor and preservation.​

Day 38: Nice Ash
Ash is used in cheese making for both practical and presentational purposes.

Day 39: In Love with Camembert
It's Friday and we're in love with Camembert from Normandy.

Day 40: Cheese + Whisky Wonders
Four of our favorite whisky and cheese pairings revealed.

Day 41: Why are some cheeses hand ladled?
Soft cheeses are delicate and must keep their curd in tact.

​​Day 42: Gouda is good
​Gouda from Gouda is truly delicious and steeped in tradition.​

Day 43:  Sweet Dreams
Sweet dreams are indeed made of cheese.

Day 44: The best day at a cheese shop?
Cheese delivery day!

​​Day 45: Love is All Around
Hearts of cheese love abound.

​​​Day 46: In Love with Blue Cheese Olives
A martini just isn't a martini without them.

Day 47: Where is the cheese grater?
Well, that depends.

​​Day 48: Cheese vs Technology
Guess which one wins.

​​Day 49: Cheese Plate for Two
​Simple steps to make a stunning cheese plate.​

Day 50: Goat Walk
Take a walk and browse with the goats of Stepladder Creamery.

Day 51: Mimmo Makes Mozz
Could this cheese factory be better than Willy Wonka's chocolate factory?

​​Day 52: Holey Cow
​Central Coast coats all their wheels for a very specific reason.​​​

Day 53: Pasteurized vs Thermized
What is the difference?

Day 54:  A cheese walks into a bar...
Cheesy.

Day 55: Salumi vs Salami
Which is which?

​​Day 56: Mt Townsend Creamery
A little gem in Port Townsend, Washington.

Day 57: Cheese Trails
There are three major cheese trails in the USA.

​​​​Day 58: Wire Cutter
Use the tool professional mongers love.

Day 59: To brie or not to brie...
There is one answer to this question.

​​Day 60: Won't you Consider Bardwell?
Raw milk cheeses from Vermont, since 1864.

Day 61: Room Temp is Best
Really, cheese tastes even better at room temperature.

​​Day 62: What is blue cheese?
Find out what makes blue cheese blue.

Day 63: Where does blue cheese come from?
Legend has it, a shepherd discovered blue cheese.

​​Day 64: How does blue cheese turn blue?
The answer is needling.

Day 65: Foiled!
Why are blue cheeses wrapped in foil?