Northwest Dreaming: A Cascadia Creamery Trio

June 15, 2018

As we may have mentioned here once or twice before, I grew up in Oregon. Sadly, I left home right around the time Portland became a foodie mecca (yes, pre-Portlandia even). Now that I know what I’m missing out on, I try to pack as many food stops into my visits home as possible. On […]

Read the full article →

Lemon Mint Whipped Chèvre Spring Crostini

May 5, 2018

Have you had your fill of adorable baby goat pics on Instagram yet? Okay, that may not be possible … but the even better news is that all that kidding around has led us to this moment: the beginning of fresh chèvre season! I had to give up my daily chèvre toast for Passover — […]

Read the full article →

Rollright with Neal’s Yard Dairy

April 18, 2018

Last spring, at cheese club, we were treated to a visit from London’s revered Neal’s Yard Dairy. More than just a cheese shop, the NYD team seeks out, ages and exports some of England’s best cheeses. I think of them as the ambassadors of British deliciousness. And we’re not just talking about cheddar, either. On […]

Read the full article →

Springtime in the Alps: Alp Blossom, Austria

March 30, 2018

Speaking of spring blooms, how about a cheese that’s literally covered in flowers? I once was told by a cheesemonger that a cheese was yellow because of the buttercups the cows feasted on; while a lovely story, that’s not exactly how that works — the rich yellow of certain cheeses’ paste is due to beta […]

Read the full article →

Little Hosmer, Jasper Hill Farm

March 18, 2018

With spring in the air we’ve got spring blooms on the mind … and bloomy cheeses on the cheeseboard, naturally. A newish cheese from Jasper Hill Farm, Little Hosmer is the perfect specimen to pop into your picnic basket this spring. At a slight four ounces, it’s the ideal cheese for a snack for two, […]

Read the full article →

Tarentaise Reserve, Best in Show 2017

July 28, 2017

Nope, this isn’t a flashback Friday post — Tarentaise Reserve of Spring Brook Farm, Vermont, is a repeat Best of Show winner at the American Cheese Society Competition in Denver this week. Also a repeat on the winner’s podium, St. Malachi Reserve from The Farm at Doe Run, Pennsylvania, took second place and Harbison from […]

Read the full article →

The Greatest Mongers in the World

June 10, 2017

I’m sure I’m not the only one who keeps the Hamilton soundtrack on on repeat to escape from fatigue of current events in the world, right? Well here in our little cheese world, we have plenty of reason to be proud of the USA: for the first time, not one, not two, but three American […]

Read the full article →

DZTA Cheese Scholars Wanted

May 25, 2017

Basque shepherding and cheesemaking traditions; Inside the Affineur’s Cave; Microbial State of the Union; Heritage breed dairy animals: if these research titles get your curd nerd senses all tingly, the Daphne Zepos Teaching Award is looking for you! Established in 2013, the Daphne Zepos Teaching Award (DZTA) is an annual scholarship awarded to a cheese […]

Read the full article →

Alpine Cheese + Meyer Lemon Marmalade

February 27, 2017

‘Tis the season …. for sunny yellow Meyer lemons! We created this pairing a while back for the good folks at Eat Wisconsin Cheese. Citrus preserves bring a welcome vivaciousness to a cheese board in these long last days of winter, while aged alpine-style cheeses recall the lush summer meadows of seasons past. Our honey-sweetened […]

Read the full article →

Lone Grazer Creamery’s Northeazy + Israeli Pickles

May 23, 2016

Tommes typically hail from France or Switzerland, are made from skim milk and are a natural match with pickles, olives and other Francophile accompaniments. But what should you do when you meet a Minnesota-made tomme crafted from rich whole milk? Pair it with Israeli-style pickles, of course. Perhaps that’s not an obvious duo, but a buttery tomme – in this […]

Read the full article →

← Previous Entries

Next Entries →