Earlier this week, I wrote about the wonders of Feta, its history, and the many cultures that enjoy the beautiful brine-cured (read: pickled) cheese. While I talked up its many applications in just about every[…]
Continue reading …
Tag: cheese lover
Feta Makes Everything Better
There’s a common saying in our household: “Feta makes it betta!” And let’s face it, it’s absolutely true. A salad is not a “good” salad unless it is covered in crumbled Feta. Fish tacos are[…]
Continue reading …
Pasta Filata Cheeses: Not Just for Pizza or Pasta
Pasta Filata: it’s kind of fun to say. And wouldn’t you know, this family of cheeses is also fun to eat! Pasta filata is Italian for “spun paste,” meaning that the cheeses’ curds are spun,[…]
Continue reading …
The Best Cheeses for Communing with Nature
It comes as maybe no surprise that a question frequently asked of Northwest cheesemongers is, “I’m going backpacking; what would be a good cheese to take with me?” (or the other common variant, “what are[…]
Continue reading …
What Happens at Cheese Camp Doesn’t Stay at Cheese Camp
Yeah, I went there—with the bad “what happens at _______ stays at ________” reference in the title AND to cheese camp. You’re welcome. So I went to Cheese Camp last week. And if[…]
Continue reading …
Fresh Cheeses to Freshen up Your Summer Picnics (and Everyday Life)
Fresh cheeses are the wee babes of the cheese world, you might say. Allowed to sit for only a few days before they should be consumed, these youngest cheeses are fresh in all senses of[…]
Continue reading …
Burrata: The Dumpling of Cheeses
Burrata and I have had a complicated relationship since my time in the cheese biz. That’s because it hasn’t always sold the way it was expected, or at least hoped, to sell. In the first[…]
Continue reading …
Willoughby: An ode to the ‘Stinky’ Cheese I Brought to an Idaho Wedding
Never travel without a cheesemonger. Or, always invite a cheesemonger to your party. I’ve said one of those things before, and I will likely do so again. I’ve been pretty quiet online throughout most of[…]
Continue reading …
Spring Cheeses: What They Are and Why You Should be Eating Them Now
I’ve written briefly in the past about summer- and winter-milk cheeses—wherein two wheels of the same type of cheese will look and taste differently because of what the animal was eating during the time of[…]
Continue reading …
How to Really Taste Cheese (and Other Foods)
More than a week has passed quietly on The PhCheese blog. Why? Because the cheese doc has been dealing with some afflicted sinuses. Springtime is beautiful to behold, but terrible to inhale. When the sore[…]
Continue reading …
Cookie Butter: A Sweet Pairing for Spring
A few weeks ago, I was kneeling on the floor, stocking 22-pound wheels of gouda into the depths of my knee-knocker cold case. Suddenly, a voice from somewhere above and behind me said, “Excuse me.”[…]
Continue reading …
430 Pounds of Cheese
Four-hundred-and-thirty pounds of cheese. Let that number sink in: 4-3-0. It sounds like it could be a metaphor for my life. Or not a metaphor, but rather my reality—although there are way more than 430[…]
Continue reading …
Everything You Didn’t Realize You Needed to Know About Irish Cheeses
Somebody (my mom) asked me last week if I was going to write any posts about Irish cheeses leading up to St. Patrick’s Day (I was planning to). Since we don’t carry many varieties of[…]
Continue reading …
Upcoming: Three Days of Cheese!
There’s this wonderful thing in the Bay Area called The Cheese School of San Francisco. They offer classes and tastings year-round, but twice a year they offer a three-day intensive course for cheese professionals. It[…]
Continue reading …
What Makes a Cheddar Cheddar?
I’ve been writing a fair amount about cheddars on here over the past few weeks. It’s a category of cheese that deserves a lot of attention, if only to match its huge presence in the[…]
Continue reading …