CSAs: A New Way to Get Cheesy
Step aside, grocery stores and online shopping. The CSA is here! You may already be familiar with the acronym CSA
Tag: eat local
Fantello Farmstead Creamery: A New Washington Cheesemaker to Know
It was a grayish, early spring day in western Washington when I set out to spend my day off doing
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The Non-Melting Cheese That Should Be a Staple in Your Kitchen
One of my favorite cheese puns is a joke about Halloumi: “What does cheese say when it looks in the
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Lost Peacock Creamery: From #ThatFarmLife to Fabulous Farmstead Cheese
In a recent post, I briefly explained the difference between artisanal and industrial cheeses. But among artisanal cheeses, there are
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How Blue Cheese is Made at Twin Sisters Creamery
Looking at a wedge of blue cheese with lines of blue mold rippling through it, you might assume that the
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Behold, the Black Pearl!
When Culture Magazine asked for photos of the best cheeses we have eaten this year (#BestCheese17 photo contest), my mind
Notes From the 2017 Washington Artisan Cheesemakers’ Festival
September is that time when the summer heat begins to dissipate, when people become suddenly excited about impending autumn and
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What’s the Deal with Raw Cheese, Anyway?
A woman came into my shop recently searching for “raw cheeses.” She didn’t care what kinds they were, so long
Willoughby: An ode to the ‘Stinky’ Cheese I Brought to an Idaho Wedding
Never travel without a cheesemonger. Or, always invite a cheesemonger to your party. I’ve said one of those things before,
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Rivers Edge in the House
You know it’s a good day when a Rivers Edge Chèvre shipment arrives. True Love, Up in Smoke, Peony, Sunset
Spring Cheeses: What They Are and Why You Should be Eating Them Now
I’ve written briefly in the past about summer- and winter-milk cheeses—wherein two wheels of the same type of cheese will
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