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
Continue readingThe 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
Continue readingThe Non-Melting Cheese That Should Be a Staple in Your Kitchen
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
Looking at a wedge of blue cheese with lines of blue mold rippling through it, you might assume that the
Continue readingHow Blue Cheese is Made at Twin Sisters Creamery
Cheese and chocolate pairings don’t always work. But when they do, the combination can be magical. I will admit that
Continue readingHow to Pair Cheese & Chocolate for Valentine’s Day (or Any Day)
Last month, on January 13 and 14, I competed in the olympics of cheesemongering. If you follow me on Instagram
Continue readingWhat It’s Like Competing in the Cheesemonger Olympics
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
It’s hard to believe that we’re now over halfway through the holiday season. Time flies when you’re having fun! This
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
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
“Where’s your bathroom?” – That’s the No. 1 question I answer all day, every day at work. Despite the mundaneness