Tag: gruyere
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8 Weeks of Celebration Cheeses: Weeks 4 and 5
The gig is up, right? You already know that I’m posting two weeks’ worth of celebration cheeses at once because I got behind due to Thanksgiving week and weekend craziness, and the inevitable sinus infection of doom that came after. Well, yes and no. I mean, yes, I got behind on posting; such is life…
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430 Pounds of Cheese
Four-hundred-and-thirty pounds of cheese. Let that number sink in: 4-3-0. It sounds like it could be a metaphor for my life. Or not a metaphor, but rather my reality—although there are way more than 430 pounds of cheese in my shop. It could also refer to my four days in San Francisco for the Three-Day…
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4 Dishes to Start Your Day the Cheesy Way
Not everyone eats breakfast. But among those who do, many believe that it is the most important meal of the day. Unfortunately, there’s no definitive study to either support or argue against the importance of breakfast—or any meal, for that matter. Whether breakfast is a daily ritual in which you always indulge, or it is…
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3 Easy Recipes to Cheese Up Your Weary Winter Nights
For many working people, it’s a struggle to come home and eat a balanced meal. Take it from your harried cheesemonger, who spends eight-plus hours a day on her feet: running around helping people, slicing never-ending quantities of lunch meat and charcuteries, carrying cheese, cutting cheese, wrapping cheese, rescuing cheese, counseling cheese (eaters), lifting, climbing,…
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Night Cheese and Gruyère Castles
Cheesemongers don’t always work around the clock. But when they do, they build castles in the air. Well, sort of. Into the air, if you will. The two week stretch leading up to New Year’s is the busiest time of year in the cheese biz. To prepare for the mayhem, my co-monger Alicia and I…
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Gruyère and Comté: Two of a Kind
Gruyère: a lot of people know what it is. Many more come into the store looking for it because a recipe told them to. And even more people have no idea what I’m talking about right now. In his book “Cheese Primer,” Steven Jenkins calls Swiss Gruyère, “Everything Swiss Emmental isn’t and wishes it were”…