A Wisconsin Cheese Journey: Part 3
[This is the final post in a three-part series on the Cheesemonger Invitational winners’ trip to Wisconsin in October. You
Tag: kase
It’s Been a Long Summer!
If you follow this blog, you haven’t seen a new post since May. Somehow five months passed and October has
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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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 to Tell if a Cheese is for Cooking or Just Eating
Here’s a conversation that happens at least once every hour at the cheese counter: Cheesemonger: “Let me know if I
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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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8 Weeks of Celebration Cheeses: Week 7
One of the qualifying factors for a cheese to be considered a “celebration cheese” is its availability. I’ve talked about
There’s White Stuff Growing on Your Cheese That Isn’t Mold
Two weeks ago, one of my best friends and ex-cheese comrades, Chelsea, brought our old mentor/boss-lady, the illustrious Kim Martin,
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What do you ask a cheesemonger?
“Where’s your bathroom?” – That’s the No. 1 question I answer all day, every day at work. Despite the mundaneness
What is the Difference Between Chèvre and Goat Cheese?
“Where’s your goat cheese?” I answer this question at least three times a day at work; my response is usually
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Alp Blossom Smells Like Heaven
If I could only smell one scent for the rest of my life, it would probably be the scent of
The Cheeses Every Home Must Have
This has been a big year for The PhCheese so far. Not on the blog front so much, unfortunately, but
Parmesan vs. Parmigiano: What’s the Difference?
I grew up consuming Parmesan that came out of a green shaker. It was grated, it was white, and it
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Why You’ve Gotta Try Garrotxa
It’s the cheese that nobody knows how to pronounce in our goat cheese section. How do you even ask a
What You Need to Know About White, Fuzzy Rinds
The other day, a mother and her pre-teen daughter were in the shop buying cheese. In our soft-ripened cow’s milk
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