Get Your Goat with Queso Ibores
One of the most frequent requests we receive at my cheese counter is for raw-milk goat cheese. While there are
One of the most frequent requests we receive at my cheese counter is for raw-milk goat cheese. While there are
Step aside, grocery stores and online shopping. The CSA is here! You may already be familiar with the acronym CSA
Google search trends will tell you that pet owners aren’t sure whether to feed their cats and dogs a lot
Literature nerds may chuckle softly to themselves at the title question, “what in consternation is a Tomme?” Even the Oxford
Luscious, voluptuous, silky, oozy, creamy butteriness. If you aren’t already turned on to Burrata, you should be. Hailing from the
This year has wrought its share of terrible things, but one bright spot in the darkness is the beautiful foods
Continue readingTasting Notes: Métier Brewing Company Beers and Cheese
The first beverage pairing that comes to mind for many cheese eaters is wine. But humans have been eating cheese
(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
Did you ever have an elementary or middle school teacher ban a word from the classroom, saying that everyone was
Continue readingWhy You Should Stop Describing Cheeses as ‘Sharp’
[This is the final post in a three-part series on the Cheesemonger Invitational winners’ trip to Wisconsin in October. You
[This is a continuation of a three-part series on the Cheesemonger Invitational Winners’ trip to Wisconsin in October. You can
Wisconsin: it’s America’s dairy land, the state that generally comes to mind when people think about cheese in the US.
If you follow this blog, you haven’t seen a new post since May. Somehow five months passed and October has
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