Five Feta Ways to Savor Summer’s Last Days
Earlier this week, I wrote about the wonders of Feta, its history, and the many cultures that enjoy the beautiful
Earlier this week, I wrote about the wonders of Feta, its history, and the many cultures that enjoy the beautiful
There’s a common saying in our household: “Feta makes it betta!” And let’s face it, it’s absolutely true. A salad
Pasta Filata: it’s kind of fun to say. And wouldn’t you know, this family of cheeses is also fun to
Continue readingPasta Filata Cheeses: Not Just for Pizza or Pasta
It comes as maybe no surprise that a question frequently asked of Northwest cheesemongers is, “I’m going backpacking; what would
Yeah, I went there—with the bad “what happens at _______ stays at ________” reference in the title AND to cheese
Continue readingWhat Happens at Cheese Camp Doesn’t Stay at Cheese Camp
Okay, okay. I’ve definitely gotten the memos from my readership that this blog needs MOAR VIDEOZ. And so I took
Hi, it’s me again! Ricotta’s biggest fangirl! (Don’t believe me? See exhibits A, B, C, and D, for starters.) But
Fresh cheeses are the wee babes of the cheese world, you might say. Allowed to sit for only a few
Continue readingFresh Cheeses to Freshen up Your Summer Picnics (and Everyday Life)
Burrata and I have had a complicated relationship since my time in the cheese biz. That’s because it hasn’t always
A woman came into my shop recently searching for “raw cheeses.” She didn’t care what kinds they were, so long
Never travel without a cheesemonger. Or, always invite a cheesemonger to your party. I’ve said one of those things before,
Continue readingWilloughby: An ode to the ‘Stinky’ Cheese I Brought to an Idaho Wedding
You know it’s a good day when a Rivers Edge Chèvre shipment arrives. True Love, Up in Smoke, Peony, Sunset
I’ve written briefly in the past about summer- and winter-milk cheeses—wherein two wheels of the same type of cheese will
Continue readingSpring Cheeses: What They Are and Why You Should be Eating Them Now
More than a week has passed quietly on The PhCheese blog. Why? Because the cheese doc has been dealing with
Continue readingHow to Really Taste Cheese (and Other Foods)
A few weeks ago, I was kneeling on the floor, stocking 22-pound wheels of gouda into the depths of my