Tag: pnw
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Three Reasons to Treat Yo-self to a Cheesemaking Class
About a year and a half ago, we hired a new baby cheesemonger named Janna at the shop I worked at in West Seattle. One of her previous cheese qualifications was that she had taken a cheesemaking workshop from another local grocery store, PCC Community Markets. Listening to Janna talk about the class, it seemed…
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Sunday Pun-Day: Conversational Skills Starter Pack
It’s been a while since we’ve had a good Sunday Pun-Day on this blog. Since the last time, I’ve gotten really good at working cheesy puns into everyday conversations. Sometimes, the puns fall flat. Like when someone doesn’t know what Scamorza is. (Read this, and you, too, will know what a Scamorza is.) So, for…
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Hey Honey, Comb try these Cheese Pairings!
Honeycomb is delicious, luscious, and expensive. So you know when you are about to eat it that you want the experience to be worth the money, honey. Since cheese is also delicious, luscious, and sometimes expensive, it makes a great partner for honey and honeycombs in kind. I asked in a social media post a…
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A Tale of Cheese as Old as Time
Not too long ago, one of my dear readers submitted a question to the blog (something anyone can do, by the way; it’s nice to get a message from someone who isn’t a spambot). That question was as follows: Can a cheese be too old to eat? The question was prompted by the video I…
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Notes From the 2017 Washington Artisan Cheesemakers’ Festival
September is that time when the summer heat begins to dissipate, when people become suddenly excited about impending autumn and pumpkin spice lattes, and when the cheesemakers of Washington State come together for their yearly expo. The Washington Artisan Cheesemakers Festival, which is held annually in the Seattle Design Center, gives people the chance to…
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Five Feta Ways to Savor Summer’s Last Days
Earlier this week, I wrote about the wonders of Feta, its history, and the many cultures that enjoy the beautiful brine-cured (read: pickled) cheese. While I talked up its many applications in just about every food under the sun, I didn’t provide many examples of seasonal Feta dishes you could take to your table NOW.…
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Grand Ewe’s One Tough Gouda
Okay, okay. I’ve definitely gotten the memos from my readership that this blog needs MOAR VIDEOZ. And so I took some time out of my busy workday of managing a cheese shop to stop and cut the cheese–and film it for y’all. (And no, mom, I did not “glam it up” for this one. This…
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Ricotta Ice Cream Will Rock Your World
Hi, it’s me again! Ricotta’s biggest fangirl! (Don’t believe me? See exhibits A, B, C, and D, for starters.) But seriously, I just made the best batch of ice cream I have ever created, and it is thanks in no small part to the greatness of ricotta. I got the idea from a customer, actually.…
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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 Bay, and Pave Yaquina Bay all make my case happy. This is not just because they are fine examples of a spring cheese by virtue of being soft goat cheeses that were, until about a…
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Is My Cheese Still Good?
My parents are pretty lucky; they have a personal cheese specialist they can just dial up whenever they have questions about cheese. (That’s me!) “Hey, we’re at Costco and they have an imported cheese show. Do you know Chimay cheese?” “Hey, we bought a Lancashire Bomb today! How do we open it?” “Hey, can I…