Reasons Why Red Hawk is Hot
This week’s cheese of the week is a special little guy I picked up in California, its native homeland. The
This week’s cheese of the week is a special little guy I picked up in California, its native homeland. The
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
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
I’ve been writing a fair amount about cheddars on here over the past few weeks. It’s a category of cheese
It’s not enough for the French to have 6,000 types of native cheeses. They have to compete with the English
We all know what cheddar is; we’ve seen it, we’ve eaten it, we (most of us) like it. But while
Milk is milk, is milk, right? Well, no. All milk serves the same basic purpose of nourishing a mammal’s young,
Cheesemongering isn’t exactly the most common profession. In other words, there aren’t that many of us. It’s an exciting occasion
A question that comes up a lot in the shop is, “what’s the difference between Brie and Camembert?” Typically, it
Last summer, we put up a display that included some Urban Cheesecraft cheesemaking kits and some books on cheesemaking. I
I am often asked what some good books are for people who love cheese and want to know as much
Continue reading12 Books to Kickstart Your Weekend Reading Plans
New Year’s resolutions are something we either make or make fun of (you know it’s true). I’ve started viewing them
Continue readingA Cheesy New Year’s Resolution We Can All Get Behind
Working in a cheese shop in a grocery store, you encounter a lot of different kinds of people. Some know
Continue reading15 Meats and Cheeses You’ve Been Saying Wrong