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
Continue readingWhat 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
Continue readingWhat is the Difference Between Chèvre and Goat Cheese?
Once upon a time I wrote about Mahón, and my deep and undying devotion for that cheese. I share those
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
Never travel without a cheesemonger. Or, always invite a cheesemonger to your party. I’ve said one of those things before,
Continue readingWilloughby: An ode to the ‘Stinky’ Cheese I Brought to an Idaho Wedding
More than a week has passed quietly on The PhCheese blog. Why? Because the cheese doc has been dealing with
Continue readingHow to Really Taste Cheese (and Other Foods)
In a bright, naturally lit room lined with six long black tables and headed by a podium, each of the
Continue readingMusings on an Intensive Three-Days of Cheese
One whole, free day to spare in San Francisco before our course at The Cheese School began meant that Alicia
Continue readingHow to Experience the Bay Area Like a Cheesemonger
Somebody (my mom) asked me last week if I was going to write any posts about Irish cheeses leading up
Continue readingEverything You Didn’t Realize You Needed to Know About Irish Cheeses
There’s this wonderful thing in the Bay Area called The Cheese School of San Francisco. They offer classes and tastings