8 Weeks of Celebration Cheeses: Week 6
It’s hard to believe that we’re now over halfway through the holiday season. Time flies when you’re having fun! This
It’s hard to believe that we’re now over halfway through the holiday season. Time flies when you’re having fun! This
I would say that 40 percent of my cheese sales go to people who are looking to build a cheese
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
If I could only smell one scent for the rest of my life, it would probably be the scent of
It’s the cheese that nobody knows how to pronounce in our goat cheese section. How do you even ask a
The other day, a mother and her pre-teen daughter were in the shop buying cheese. In our soft-ripened cow’s milk
Continue readingWhat You Need to Know About White, Fuzzy Rinds
We are now four days removed from the American Thanksgiving holiday. (Yes, Canadians are also Americans, but their Thanksgiving was
One of the most common questions cheesemongers get from customers is a varietal of “what fruit goes with this cheese”
We’ve got cow, goat, and sheep on our radars when it comes to cheese. But what about that other ruminant
About a year and a half ago, we hired a new baby cheesemonger named Janna at the shop I worked
Continue readingThree Reasons to Treat Yo-self to a Cheesemaking Class
Okay, okay. I’ve definitely gotten the memos from my readership that this blog needs MOAR VIDEOZ. And so I took
Burrata and I have had a complicated relationship since my time in the cheese biz. That’s because it hasn’t always
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