Burrata: Bathing Beauty of the Cheese World
Luscious, voluptuous, silky, oozy, creamy butteriness. If you aren’t already turned on to Burrata, you should be. Hailing from the
Luscious, voluptuous, silky, oozy, creamy butteriness. If you aren’t already turned on to Burrata, you should be. Hailing from the
This year has wrought its share of terrible things, but one bright spot in the darkness is the beautiful foods
Continue readingTasting Notes: Métier Brewing Company Beers and Cheese
The first beverage pairing that comes to mind for many cheese eaters is wine. But humans have been eating cheese
(with Links to Support Local Producers) It was a drizzly Friday afternoon in mid-March when Lynn Swanson received the call
Continue readingHow Small Creameries Hang in the Balance of Quarantine and Coronavirus
Did you ever have an elementary or middle school teacher ban a word from the classroom, saying that everyone was
Continue readingWhy You Should Stop Describing Cheeses as ‘Sharp’
[This is the final post in a three-part series on the Cheesemonger Invitational winners’ trip to Wisconsin in October. You
[This is a continuation of a three-part series on the Cheesemonger Invitational Winners’ trip to Wisconsin in October. You can
It was a grayish, early spring day in western Washington when I set out to spend my day off doing
Continue readingFantello Farmstead Creamery: A New Washington Cheesemaker to Know
One of my favorite cheese puns is a joke about Halloumi: “What does cheese say when it looks in the
Continue readingThe Non-Melting Cheese That Should Be a Staple in Your Kitchen
In a recent post, I briefly explained the difference between artisanal and industrial cheeses. But among artisanal cheeses, there are
Continue readingLost Peacock Creamery: From #ThatFarmLife to Fabulous Farmstead Cheese
Here’s a conversation that happens at least once every hour at the cheese counter: Cheesemonger: “Let me know if I
Continue readingHow to Tell if a Cheese is for Cooking or Just Eating
It’s that time again: out with the old, in with the new; a fresh start; a renewed sense of [insert
We have made it to the end of my “8 Weeks of Celebration Cheeses” series—and subsequently to the end of
[Originally published on December 18, 2016; revised December 12, 2017.] In honor of the holiday season that surrounds us, I
One of the qualifying factors for a cheese to be considered a “celebration cheese” is its availability. I’ve talked about