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
You know it’s a good day when a Rivers Edge Chèvre shipment arrives. True Love, Up in Smoke, Peony, Sunset
I’ve written briefly in the past about summer- and winter-milk cheeses—wherein two wheels of the same type of cheese will
Continue readingSpring Cheeses: What They Are and Why You Should be Eating Them Now
This week’s cheese of the week is a special little guy I picked up in California, its native homeland. The
In a bright, naturally lit room lined with six long black tables and headed by a podium, each of the
Continue readingMusings on an Intensive Three-Days of Cheese
One whole, free day to spare in San Francisco before our course at The Cheese School began meant that Alicia
Continue readingHow to Experience the Bay Area Like a Cheesemonger
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
There’s this wonderful thing in the Bay Area called The Cheese School of San Francisco. They offer classes and tastings
I’ve been writing a fair amount about cheddars on here over the past few weeks. It’s a category of cheese
My parents are pretty lucky; they have a personal cheese specialist they can just dial up whenever they have questions
Cutting into a clothbound cheddar is easier when it only weighs 10 or 20 pounds, as opposed to 90. This
Cheddar has myriad uses in everyday American cooking. That’s a no-brainer. Why wouldn’t you put cheddar into the 1,0001 things
The PhCheese hasn’t been online much for the past few days, but with good cause. I started a new job
It’s not enough for the French to have 6,000 types of native cheeses. They have to compete with the English
We all know what cheddar is; we’ve seen it, we’ve eaten it, we (most of us) like it. But while
Let me tell you something about my current Cheese of the Week, Vermont Creamery’s Coupole. This petite little brain of