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Let's start with some cheesy education…

A plain-English guide to processed, unprocessed, pasteurised and unpasteurised cheese, and why the distinctions matter more than most think

Steve Moncrieff28 May 20253 min read

Independent analysis by The Dairy Mail. Not sponsored; the interpretation is our own.

Cheese counter shelves stacked with wedges and truckles bearing price labels

As We Near the ICDA Awards, Let's Start with Some Cheesy Education…

With the International Cheese & Dairy Awards just around the corner, I thought it was the perfect time to dive into something that's been on my mind lately, the craft, complexity, and yes, even the controversy behind the cheeses we celebrate.

You know, cheese might look pretty straightforward when you're grabbing a block of Cheddar or eyeing up that wedge of Stilton at the counter. But there's actually a whole world of terminology and technique hiding behind every bite that affects everything from taste and texture to safety and shelf life.

I keep seeing four terms pop up on labels that most people gloss over, but they're actually pretty important to understand: processed

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Published by The Dairy Mail, Dairy Connect: https://www.dairy-connect.com/the-dairy-mail/icda-awards-let-s-start-with-some-cheesy-education/

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