I was flipping through On Food and Cooking by the awesome Harold McGee tonight and stumbled on the #1 fact of all time:

Cheeses made with rennet melt, while cheeses made with acids don't. 

This is amazing! We've all tried to make a grilled cheese with some leftover queso blanco (haven't we?) only to discover that it doesn't work at all, much to our disappointment.  Well, now you know that it's because queso blanco, along with...

read more →