Skip to content
  • Classes
  • Archive
  • Store

The PhCheese

Cheese so Smart it Has to Have a Degree

Tag: eat more cheese

Up Your Dinner Game with These Cheesy Scalloped Potatoes

October 24, 2017 CheeseAdminRecipes and Pairings

It’s not just decorative gourd season, it’s melty cheese season. And boy, is it ever. Last week, I extolled the merits of Switzerland’s tiniest mountain cheese, the mighty-smelling Tête de Moine. He’s just one of[…]

Continue reading …

Hey Honey, Comb try these Cheese Pairings!

October 5, 2017October 4, 2017 CheeseAdminRecipes and Pairings

Honeycomb is delicious, luscious, and expensive. So you know when you are about to eat it that you want the experience to be worth the money, honey. Since cheese is also delicious, luscious, and sometimes[…]

Continue reading …

A Tale of Cheese as Old as Time

October 2, 2017 CheeseAdminCheese Education

Not too long ago, one of my dear readers submitted a question to the blog (something anyone can do, by the way; it’s nice to get a message from someone who isn’t a spambot). That[…]

Continue reading …

Five Feta Ways to Savor Summer’s Last Days

September 9, 2017 CheeseAdminRecipes and Pairings

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 …

Feta Makes Everything Better

September 6, 2017 CheeseAdminCheese Education

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

August 29, 2017August 29, 2017 CheeseAdminCheese Education

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

August 21, 2017August 21, 2017 CheeseAdminAdventures in Cheese

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

August 6, 2017 CheeseAdminAdventures in Cheese

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 …

Grand Ewe’s One Tough Gouda

July 14, 2017August 6, 2017 CheeseAdminAdventures in Cheese

Okay, okay. I’ve definitely gotten the memos from my readership that this blog needs MOAR VIDEOZ. And so I took some time out of my busy workday of managing a cheese shop to stop and[…]

Continue reading …

Fresh Cheeses to Freshen up Your Summer Picnics (and Everyday Life)

July 1, 2017July 1, 2017 CheeseAdminCheese Education

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

June 28, 2017 CheeseAdminCheese of the Week

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 …

What’s the Deal with Raw Cheese, Anyway?

June 6, 2017June 6, 2017 CheeseAdminCheese Education

A woman came into my shop recently searching for “raw cheeses.” She didn’t care what kinds they were, so long as they were raw. This was exciting to me as a cheesemonger, given the hullabaloo[…]

Continue reading …

Willoughby: An ode to the ‘Stinky’ Cheese I Brought to an Idaho Wedding

June 5, 2017June 5, 2017 CheeseAdminCheese of the Week

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 …

Rivers Edge in the House

May 12, 2017May 13, 2017 CheeseAdminCheese of the Week

You know it’s a good day when a Rivers Edge Chèvre shipment arrives. True Love, Up in Smoke, Peony, Sunset Bay, and Pave Yaquina Bay all make my case happy. This is not just because[…]

Continue reading …

Spring Cheeses: What They Are and Why You Should be Eating Them Now

April 18, 2017 CheeseAdminCheese Education

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 …

Posts navigation

Newer posts
  • Home
  • Classes
  • Archive
    • Adventures in Cheese
    • Cheese Education
    • Cheese of the Week
    • Recipes and Pairings
    • Cheesy Puns
    • News from Cheeseland
  • Store
Proudly powered by WordPress | Theme: Oblique by Themeisle.