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[…]
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Tag: eat more cheese
Hey Honey, Comb try these Cheese 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[…]
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A Tale of Cheese as Old as Time
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[…]
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Five Feta Ways to Savor Summer’s Last Days
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[…]
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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[…]
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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,[…]
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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[…]
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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[…]
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Grand Ewe’s One Tough Gouda
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[…]
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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[…]
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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[…]
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What’s the Deal with Raw Cheese, Anyway?
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[…]
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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[…]
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Rivers Edge in the House
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[…]
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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[…]
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