10 Intimidating Cheese Names and How to Say Them
A specialty cheese counter can be an intimidating place. You walk up and are presented with 400 different types of
Continue reading10 Intimidating Cheese Names and How to Say Them
A specialty cheese counter can be an intimidating place. You walk up and are presented with 400 different types of
Continue reading10 Intimidating Cheese Names and How to Say Them
The first beverage pairing that comes to mind for many cheese eaters is wine. But humans have been eating cheese
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 a continuation of a three-part series on the Cheesemonger Invitational Winners’ trip to Wisconsin in October. You can
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
Cheese and chocolate pairings don’t always work. But when they do, the combination can be magical. I will admit that
Continue readingHow to Pair Cheese & Chocolate for Valentine’s Day (or Any Day)
Last month, on January 13 and 14, I competed in the olympics of cheesemongering. If you follow me on Instagram
Continue readingWhat It’s Like Competing in the Cheesemonger Olympics
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
I would say that 40 percent of my cheese sales go to people who are looking to build a cheese
If I could only smell one scent for the rest of my life, it would probably be the scent of
This has been a big year for The PhCheese so far. Not on the blog front so much, unfortunately, but