Fromage | Formaggi | Queso

Cheese is easier to eat than to understand !

I grew up with it, with cheese.

It is part of our traditional Sunday lunch in France. I would be full by 3pm but then the huge wicker cheese board would arrive and my body would secretly make space just for it!  I would have always a piece of each: Comté, Camembert, Maroilles and Fourme D’Ambert.


It was only later that I discovered the Brillat Savarin with truffles, a triple cream cheese so creamy that my mother would always give me 24hours to finish it, which I never complained about, but this will be for another article!


I always thought I knew everything about it, in fact I had in mind a vague idea of how it was made,but it was only when I decided to consider it that I discovered that:


                 Cheese wasn’t a gift from God to mankind but a real art!


In this section, I will be explaining a few basics about Cheese, Enjoy!

August 10, 2018

La Setera is a Cheese & Wine company based in Spain in a cute little town called Fornillos de Fermoselle. We met Sara (cheesemaker) and Pachi (winemaker) and asked them a few questions.

Here is the first part: La Setera - Cheese Making.

Meet the Maker: Hola Sarah, can y...

May 23, 2018

We all know the great Manchego, which is one of most famous cheeses in Spain or should I say the most famous! But in Zamora is another cheese that is worth knowing called Queso Zamorano

We were there for a few days and I was lucky to be in contact with Fabian from La...

May 13, 2018

We were in San Sebastian, in the beautiful gourmet shop called Don Serapio, where we had been sent by another amazing producer of meat called Txogitxu - but this is another story. The guy at the counter got us to try a stunning Idiazabal cheese aged for more than a yea...

May 12, 2018

On our way to Bayonne, while visiting the Jurançon Wine region, we were lucky to find a small sign in the middle of nowhere saying “Ossau-Iraty Farm”. 

We decided to turn right and check the place out! When we arrived, we were welcomed by three dogs staring at us and...

November 9, 2017

Leaving Ireland was a big decision and before doing so to start our “big trip”, we realised that we wanted to meet a few cheese producers that we liked, like Milleens, Durrus , Toonsbridge, Gubbeen, and so on…

Unfortunately, because of the amount of time we had left an...

February 9, 2017

It took me a while to understand all these different steps, drawing it made it clearer, and I thought this could help you too!

January 30, 2017

     Let's go back to the start! It starts with milk (obviously) which can be either fresh or pasteurized...


     Coagulation is the step that brings milk from a liquid state to a more solid one. It can be obtained by using Starter Culture...

January 30, 2017

You could class cheese by 100 characteristics: type of milk, country of origin, region of origin, size. But the easiest way to me and the most understandable one was to use the cheese making process as a start.

Depending on the steps the cheesemaker will choose to do or...

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