Ricotta has a much smoother, creamier texture that cheesemaker and Cheese Grotto founder Jessica Sennett describes as ...

For the real cheeseheads, Yescas suggests a small cheese cave from Cheese Grotto, which he uses for soft rind and bloomy rind cheeses such as Brie or Camembert, mostly to keep those attractive ...

Jessica Sennett, the Brooklyn, New York-based founder of Cheese Grotto walks us through how it’s done these days: Cheesemakers heat milk and cream, then add cultures to help generate the flavor ...