CurdCraft
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A reference companion to the museum — curated topic sections that go deeper on the subjects behind the collection. Every entry, image, and fact is drawn from Wikipedia and Wikimedia Commons.
Milk & Dairy Science
What milk is actually made of and how it becomes safe to work with — fat, protein, and lactose, pasteurization and raw milk, and the farms and cattle the whole craft starts from.
9 entriesCultures & Coagulation
The living cultures and enzymes that turn milk into curd — rennet and curdling, the lactic acid bacteria that acidify and flavor a cheese, and the microbes behind every starter culture.
8 entriesAging & Affinage
What happens in the cave — affinage and the molds that ripen a rind, from the blue veins of Penicillium roqueforti to the bloomy white coat of Camembert and the sticky orange rinds of a washed cheese.
6 entriesCheeses of the World
The wider world of cheese beyond the museum's wings — landmark cheeses like Roquefort and Stilton, the long history of cheesemaking, and the sheer variety collected across the world's dairies.
6 entries