Cheese so Smart it Has a Degree
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
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
When we talk about pairings for blue cheeses like Stilton, the conversation tends to head toward dessert wines like Port,
Continue readingHave A Blue, Blue Blue Blue Christmas (Pairing)
It’s hard to believe that we’re now over halfway through the holiday season. Time flies when you’re having fun! This
I would say that 40 percent of my cheese sales go to people who are looking to build a cheese
The gig is up, right? You already know that I’m posting two weeks’ worth of celebration cheeses at once because
Continue reading8 Weeks of Celebration Cheeses: Weeks 4 and 5
People who get excited about scraping sheets of melted Raclette cheese over boiled potatoes, cornichons, pickled onions, and prosciutto are
As a cheese retailer, you’re not always able to get all of the cheeses you want at all times. Sometimes
This past weekend, one of the largest chocolate conventions in the world took place in a cruise-ship terminal on the
Continue readingPairing Chocolate and Cheese at the 2018 Northwest Chocolate Festival
Since I spent most of this year being a new homeowner and opening a new store/not publishing blog posts, missing
Two weeks ago, one of my best friends and ex-cheese comrades, Chelsea, brought our old mentor/boss-lady, the illustrious Kim Martin,
Continue readingThere’s White Stuff Growing on Your Cheese That Isn’t Mold