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
I would say that 40 percent of my cheese sales go to people who are looking to build a cheese
Since I spent most of this year being a new homeowner and opening a new store/not publishing blog posts, missing
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 goat cheese?” I answer this question at least three times a day at work; my response is usually
Continue readingWhat is the Difference Between Chèvre and Goat Cheese?
This has been a big year for The PhCheese so far. Not on the blog front so much, unfortunately, but
I grew up consuming Parmesan that came out of a green shaker. It was grated, it was white, and it
Continue readingParmesan vs. Parmigiano: What’s the Difference?
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
Once upon a time I wrote about Mahón, and my deep and undying devotion for that cheese. I share those
This weekend, an older couple came into the shop looking for Death & Taxes. While I knew exactly what cheese
Ah, the dead of winter. That means different things to different people, to be sure. In general, we associate this
Sorry I’ve been MIA, my dear cheesy friends. We’ve spent the last 6 weeks trying to buy a house in
“This is cheese?” That’s the question—always practically shouted, always with incredulity—we get 99-percent of the time when a customer notices
Continue readingWhy Do Cheese Shops Always Sell Fig Bread and Date Cake?
[Originally published on December 18, 2016; revised.] In honor of the holiday season that surrounds us, I give you the
It is a fact that not all cheeses melt equally. Sometimes we have to discover this the hard way, by
Continue readingThree Reasons Why Some Cheeses Just Melt Better