Ben Hebert
@benhebert.bsky.social
Cheesemonger, cat owner, comedian
TwilightPodcast.com
TwilightPodcast.com
Blaine likes the chair
October 24, 2025 at 3:37 AM
Blaine likes the chair
It’s hard to get a good picture of Blaine because he reaches for your hand as soon as you get close enough.
October 15, 2025 at 1:06 AM
It’s hard to get a good picture of Blaine because he reaches for your hand as soon as you get close enough.
This 91 lb. wheel of Parmigiano Reggiano started aging in Italy in Aug. 2023. Today, two years and 5000 miles later, I got to crack it open.
October 11, 2025 at 2:27 AM
This 91 lb. wheel of Parmigiano Reggiano started aging in Italy in Aug. 2023. Today, two years and 5000 miles later, I got to crack it open.
Great question! The short answer is yes. If a cheese is made with mold, that mold is almost always in the penicillium family. However, most people with a penicillin allergy say they are able to eat those cheeses without a reaction. Now for the long answer.
Can you please tell me if any cheeses have penicillin-like moulds in them? I love cheese but have a penicillin allergy that occasionally gets tripped by some less mundane ones.
October 10, 2025 at 12:18 AM
Great question! The short answer is yes. If a cheese is made with mold, that mold is almost always in the penicillium family. However, most people with a penicillin allergy say they are able to eat those cheeses without a reaction. Now for the long answer.
On the Wire: 18-Month Gouda
Those little white crystals in the cheese are called cheese crystals. They’re a natural build-up of calcium lactate that grow as the cheese ages. The older the cheese, the larger the crystals, the bigger the crunch.
Those little white crystals in the cheese are called cheese crystals. They’re a natural build-up of calcium lactate that grow as the cheese ages. The older the cheese, the larger the crystals, the bigger the crunch.
October 9, 2025 at 11:57 PM
On the Wire: 18-Month Gouda
Those little white crystals in the cheese are called cheese crystals. They’re a natural build-up of calcium lactate that grow as the cheese ages. The older the cheese, the larger the crystals, the bigger the crunch.
Those little white crystals in the cheese are called cheese crystals. They’re a natural build-up of calcium lactate that grow as the cheese ages. The older the cheese, the larger the crystals, the bigger the crunch.
Now Cutting: Robusto
A Dutch cheese that combines Gouda and Parmesan. Aged less than a year so it has the creamy texture of a young Gouda but a fantastic nutty flavor usually found in aged Goudas. The best of both worlds. One of my favorite snacking cheeses.
A Dutch cheese that combines Gouda and Parmesan. Aged less than a year so it has the creamy texture of a young Gouda but a fantastic nutty flavor usually found in aged Goudas. The best of both worlds. One of my favorite snacking cheeses.
October 8, 2025 at 7:16 PM
Now Cutting: Robusto
A Dutch cheese that combines Gouda and Parmesan. Aged less than a year so it has the creamy texture of a young Gouda but a fantastic nutty flavor usually found in aged Goudas. The best of both worlds. One of my favorite snacking cheeses.
A Dutch cheese that combines Gouda and Parmesan. Aged less than a year so it has the creamy texture of a young Gouda but a fantastic nutty flavor usually found in aged Goudas. The best of both worlds. One of my favorite snacking cheeses.
My Bluesky account is about to get a lot more cheese-centric
October 8, 2025 at 1:51 AM
My Bluesky account is about to get a lot more cheese-centric
