A Couple of Reasons to Try Coupole
Let me tell you something about my current Cheese of the Week, Vermont Creamery’s Coupole. This petite little brain of
Let me tell you something about my current Cheese of the Week, Vermont Creamery’s Coupole. This petite little brain of
Milk is milk, is milk, right? Well, no. All milk serves the same basic purpose of nourishing a mammal’s young,
Roses are Red, Violets are Blue, I am crazy about cheese, And I guess I love you, too. Today
Not only do my co-mongers like to say that Sunday is the best day of the week—because it’s Sunday Pun-day,
If you’ve ever been browsing through a nice selection of cheese and stumbled across a container of stark-white curds simply
There are a lot of cheeses we can’t get in the US, thanks to the FDA’s strict rules on importing
Continue readingThe French Like Reblochon, But the FDA Prefers Préféré
Make no mistake: when I’m talking about “pepper pairings,” I mean hot peppers, chile peppers, spicy peppers! Whatever format they
Continue readingThree Reasons Why Pepper Pairings are the Hottest
Cover image courtesy of Olympia Provisions. The other cheesemongers in my life like to say that “Sunday is the best
Cheesemongering isn’t exactly the most common profession. In other words, there aren’t that many of us. It’s an exciting occasion
A question that comes up a lot in the shop is, “what’s the difference between Brie and Camembert?” Typically, it
Let’s talk about one of the cutest little hard cheeses, Mimolette. Its name is adorable. (It’s pronounced “Mee-moh-let.”) It’s a
Continue readingThe Most Dangerous Cheese—But Also the Most Adorable
This is the transcript of an actual conversation among cheesemongers that happened just this past week. Nobody recorded it, but
Growing up, I thought ricotta was kind of gross. It looked like cottage cheese, which reminded me of snot, and
Last summer, we put up a display that included some Urban Cheesecraft cheesemaking kits and some books on cheesemaking. I
Last week we talked about Shropshire. I don’t have a video of anyone cutting Shropshire right now, but I do