Tag: Swiss Cheese
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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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Up Your Dinner Game with These Cheesy Scalloped Potatoes
It’s not just decorative gourd season, it’s melty cheese season. And boy, is it ever. Last week, I extolled the merits of Switzerland’s tiniest mountain cheese, the mighty-smelling Tête de Moine. He’s just one of many cheeses waiting to grace your table in liquefied form with drippy deliciousness. There’s also Raclette, Morbier, Emmental, Gruyere, Comte,…
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Why You Need to Try Tête de Moine, the Tiniest Mountain Cheese
You know it is autumn when your cheese shop bulks up on Alpine-style cheeses. The summer’s proliferation of fresh cheeses and backpacker-ready goudas has been shrunk to a minimum. Meanwhile, Gruyère mountain grows in the “Swiss cheese” side of the case. It is as sure a thing as the leaves changing colors or pumpkin spice-flavored…
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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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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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What in the Heck is Raclette?
Raclette is the new big foodie thing. You heard it here first, okay? Raclette is both a cheese and a dish. Raclette is a type of cow’s milk cheese that, like Gruyère, is made in Switzerland and in France. In Switzerland, Raclette is the name given to a style of cheese, and each Swiss Raclette…
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Watch us Cut the Cheese!
Many people don’t think about how their cheese gets to them. My mom even said she never thought about how cheese gets into those nice wedge shapes at the store, but assumed a machine cuts the pieces. In the shop I work at, we actually cut our cheese by hand–well, with a wire. Mostly that’s…
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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”…
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Comte-solation
Is that not a gorgeous label on this wheel of comte? I needed a few days to process the US election, events surrounding it, and the subsequent reactions. There’s another post about Swiss-style cheeses in the works, though. Stay tuned for details, cheese nerds!
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Who’s the Big Cheese Now?
My cheesemonger bestie is showing this 180-pound wheel of French Emmentaler who’s boss today. Which can only mean that I have some big plans ahead for a post (or maybe postS? Uh oh!) about Swiss-style cheeses like this big boy.