How to Build a Killer Cheese Plate at Home
I would say that 40 percent of my cheese sales go to people who are looking to build a cheese
Tag: seattle eats
8 Weeks of Celebration Cheeses: Week 1
Since I spent most of this year being a new homeowner and opening a new store/not publishing blog posts, missing
There’s White Stuff Growing on Your Cheese That Isn’t Mold
Two weeks ago, one of my best friends and ex-cheese comrades, Chelsea, brought our old mentor/boss-lady, the illustrious Kim Martin,
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What is the Difference Between Chèvre and Goat Cheese?
“Where’s your goat cheese?” I answer this question at least three times a day at work; my response is usually
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The Cheeses Every Home Must Have
This has been a big year for The PhCheese so far. Not on the blog front so much, unfortunately, but
Parmesan vs. Parmigiano: What’s the Difference?
I grew up consuming Parmesan that came out of a green shaker. It was grated, it was white, and it
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Why You’ve Gotta Try Garrotxa
It’s the cheese that nobody knows how to pronounce in our goat cheese section. How do you even ask a
What You Need to Know About White, Fuzzy Rinds
The other day, a mother and her pre-teen daughter were in the shop buying cheese. In our soft-ripened cow’s milk
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Ossau-Iraty is Oh So Yummy
Once upon a time I wrote about Mahón, and my deep and undying devotion for that cheese. I share those
Celilo is Here!
This weekend, an older couple came into the shop looking for Death & Taxes. While I knew exactly what cheese
How to be Sweet on Citrus with Cheese
Ah, the dead of winter. That means different things to different people, to be sure. In general, we associate this
House of Curds
Sorry I’ve been MIA, my dear cheesy friends. We’ve spent the last 6 weeks trying to buy a house in
Why Do Cheese Shops Always Sell Fig Bread and Date Cake?
“This is cheese?” That’s the question—always practically shouted, always with incredulity—we get 99-percent of the time when a customer notices
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The 12 Days of Cheesemas
[Originally published on December 18, 2016; revised.] In honor of the holiday season that surrounds us, I give you the
Three Reasons Why Some Cheeses Just Melt Better
It is a fact that not all cheeses melt equally. Sometimes we have to discover this the hard way, by
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