Tag: cheese of the week
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Get Your Goat with Queso Ibores
One of the most frequent requests we receive at my cheese counter is for raw-milk goat cheese. While there are plenty of raw-milk options among our cow’s milk cheeses, there are ridiculously few options in the sheep-and-goat set. We recently brought in a cheese to help fill the void—and add a bit of color to…
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The Non-Melting Cheese That Should Be a Staple in Your Kitchen
One of my favorite cheese puns is a joke about Halloumi: “What does cheese say when it looks in the mirror?” “Hallou-mi!” I’m not just a fan of this pun because it teaches you how to pronounce the name of a cheese that is obviously sassy and feeling itself, but also because it is about…
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8 Weeks of Celebration Cheeses: Week 8
We have made it to the end of my “8 Weeks of Celebration Cheeses” series—and subsequently to the end of 2018. If, like me, you are scratching your head and wondering where the time went, just know that it tends to fly when you are having fun—as you should be when cheese is a part…
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Why You’ve Gotta Try Garrotxa
It’s the cheese that nobody knows how to pronounce in our goat cheese section. How do you even ask a question in English about a cheese that ends with “txa”? First of all, I recommend holding a wedge up to the cheesemonger so that he or she can see the name on the label and…
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Burrata: The Dumpling of Cheeses
Burrata and I have had a complicated relationship since my time in the cheese biz. That’s because it hasn’t always sold the way it was expected, or at least hoped, to sell. In the first cheese shop I worked at, I didn’t really understand what Burrata was. I stocked the few cases we received, it…
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Reasons Why Red Hawk is Hot
This week’s cheese of the week is a special little guy I picked up in California, its native homeland. The cheese’s name is Red Hawk, and its birth was totally accidental. Red Hawk is a washed-rind triple-cream. It was born out of Mt. Tam, which is Cowgirl Creamery’s organic triple-cream soft-ripened cheese. Mt. Tam was…
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A Cheese I Cantal Love Enough
It’s not enough for the French to have 6,000 types of native cheeses. They have to compete with the English on the one cheese that couldn’t get more English: cheddar. That’s right; the French have a cheddar, too. And it’s delicious. Really, ridiculously delicious. Sure, it’s not really a cheddar—and the French would probably not…
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A Couple of Reasons to Try Coupole
Let me tell you something about my current Cheese of the Week, Vermont Creamery’s Coupole. This petite little brain of a cheese comes in a neat little wooden crate, its delicate exterior protected to a certain extent from the pressures (and cheese pressers) of the world. Its name borrows from the French word for cupola,…
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Why Shropshire Gives Stilton a Run for its Money (and Yours)
Orange cheese has a bad rap right now. But not all orange cheese is created equal. As I’ve mentioned in an earlier post, orange cheese came about in order to stop customers from exclusively choosing summer-milk cheeses over winter-milk cheeses. Since winter milk tends to be lighter in color and more subdued in flavor, and…
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Why My Heart Beats for Mahón
There are a few cheeses in my arsenal that are my go-tos—the ones I can gush and go on about to anyone who will listen (or who will pretend to listen). I wrote a few months back about Robiola Bosina being one such cheese. You might call them my favorites. It makes sense, then, that…