Cheese so Smart it Has a Degree
(with Links to Support Local Producers) It was a drizzly Friday afternoon in mid-March when Lynn Swanson received the call
Continue readingHow Small Creameries Hang in the Balance of Quarantine and Coronavirus
[This is a continuation of a three-part series on the Cheesemonger Invitational Winners’ trip to Wisconsin in October. You can
It was a grayish, early spring day in western Washington when I set out to spend my day off doing
Continue readingFantello Farmstead Creamery: A New Washington Cheesemaker to Know
One of my favorite cheese puns is a joke about Halloumi: “What does cheese say when it looks in the
Continue readingThe Non-Melting Cheese That Should Be a Staple in Your Kitchen
In a recent post, I briefly explained the difference between artisanal and industrial cheeses. But among artisanal cheeses, there are
Continue readingLost Peacock Creamery: From #ThatFarmLife to Fabulous Farmstead Cheese
Looking at a wedge of blue cheese with lines of blue mold rippling through it, you might assume that the
Continue readingHow Blue Cheese is Made at Twin Sisters Creamery
Last month, on January 13 and 14, I competed in the olympics of cheesemongering. If you follow me on Instagram
Continue readingWhat It’s Like Competing in the Cheesemonger Olympics
“Where’s your bathroom?” – That’s the No. 1 question I answer all day, every day at work. Despite the mundaneness
“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
This weekend, an older couple came into the shop looking for Death & Taxes. While I knew exactly what cheese
This is a story about some of Washington state’s finest cheeses and the fairytale-perfect land where they are made. If
Continue readingFinding the ‘Taste of Place’ in Cascadia Creamery’s Cheese
When Culture Magazine asked for photos of the best cheeses we have eaten this year (#BestCheese17 photo contest), my mind
September is that time when the summer heat begins to dissipate, when people become suddenly excited about impending autumn and
Continue readingNotes From the 2017 Washington Artisan Cheesemakers’ Festival
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