Cheese so Smart it Has a Degree
(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
Wisconsin: it’s America’s dairy land, the state that generally comes to mind when people think about cheese in the US.
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
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
Looking at a wedge of blue cheese with lines of blue mold rippling through it, you might assume that the
Continue readingHow Blue Cheese is Made at Twin Sisters Creamery
A woman came into my shop recently searching for “raw cheeses.” She didn’t care what kinds they were, so long
Brie is a very popular cheese—and duly so. People love brie, they ask for it, and they smear it on
Continue readingBrie Vs. Triple Cream: What are We Even Talking About?
In honor of Sunday—the last day of the week or the first day of the week, depending on how you
Continue reading12 Bad Cheese Jokes to Help You Enjoy Your Sunday
This week, I’m stoked about a cheesy event I get to take part in outside of work that doesn’t involve
