Tag: cutting the cheese
-
Why Do Cheese Shops Always Sell Fig Bread and Date Cake?
“This is cheese?” That’s the question—always practically shouted, always with incredulity—we get 99-percent of the time when a customer notices our fig bread and date cake for the first time. Last week, an older gentleman even picked up a wedge, looked me square in the eye, and said, “so this is what’s become of fruitcake?”…
-
Grand Ewe’s One Tough Gouda
Okay, okay. I’ve definitely gotten the memos from my readership that this blog needs MOAR VIDEOZ. And so I took some time out of my busy workday of managing a cheese shop to stop and cut the cheese–and film it for y’all. (And no, mom, I did not “glam it up” for this one. This…
-
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…
-
Cutting the (Night) Cheese
Cutting into a clothbound cheddar is easier when it only weighs 10 or 20 pounds, as opposed to 90. This Beecher’s Handmade Cheese Flagship Reserve is a small-format clothbound cheddar-style cheese, made in Seattle. Flagship Reserve is made with the curds leftover from making Beecher’s Flagship, so it is similar to the famous Cheddar-Gruyère blend.…
-
Clothbound Cheddars: Unveiled
We all know what cheddar is; we’ve seen it, we’ve eaten it, we (most of us) like it. But while the name “cheddar” already conjures a place (England), a process (cheddaring), and a style of cheese (duh), the types of cheddars are diverse—adding layers of meaning to a common term. Today I’m interested in just…
-
The Most Dangerous Cheese—But Also the Most Adorable
Let’s talk about one of the cutest little hard cheeses, Mimolette. Its name is adorable. (It’s pronounced “Mee-moh-let.”) It’s a little round ball; weighing around seven to eight pounds and measuring about seven to eight inches in diameter, Mimolette is fairly light as hard cheeses go. It kind of looks like a cantaloupe—or like a little…
-
Cutting the (Blue) Cheese
Last week we talked about Shropshire. I don’t have a video of anyone cutting Shropshire right now, but I do have one of me cutting a Colston Bassett Stilton from Neal’s Yard Dairy. The Shropshire and Stilton we carry, both from Neal’s Yard, are the same size and appear nearly identical on the outside. So…