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Frequently Asked Cheese Questions

Q: What is the difference between Camembert and brie?

brieA: The main differences between these two cheese types are where they are made and the size of the wheels. Camembert originated in Normandy and is made in a small round that is about 8 oz. in weight. Brie comes from the Ile de France region south of Paris and is available in rounds ranging from one to six pounds. The different locales of production create subtle taste differences (terrior), and the smaller size of the Camembert causes it to age and dry out more rapidly than brie, which leads to a more pungent and concentrated flavor.


Q: What makes cheese orange?

A: Cheese is colored orange using a natural food coloring derived from the seeds of the achiote tree. This coloring is called anatto and is used to regulate the color of the cheese. If anatto is not used, the color of the cheese can vary in shades of light cream to a darker yellow, depending on the feed of the animals being milked.


Q: Is Gorgonzola a blue cheese?gorgonzola

A: Yes. Gorgonzola is the name of a town in the Lombardy region of Italy that has been producing a blue veined cheese for centuries. Gorgonzola is available in a range of ages and flavors; from young and creamy to mature and bold.


Q: What are those crunchy "crystals" in some cheese?

A: Some aged cheeses, such as Gouda, Parmagianno-Reggiano and cheddar have small little crystals in them that crunch when you eat the cheese. These crunchies are lactic acid that has been converted into a crystal form and are a natural part of the aging process.