It is a fact that not all cheeses melt equally. Sometimes we have to discover this the hard way, by preparing a meal that we anticipate will be ooey-gooey and utterly delightful—only to discover hard[…]
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Tag: formaggio
Celebrate Cheesemas with a Charming Deal
‘Tis the season to buy gifts for our friends and family. Whether we’re celebrating Christmas, Hanukkah, Kwanzaa, the Winter Solstice, Festivus, or just general seasonal awesomeness, sharing seems to be the name of the game[…]
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Thanksgiving Leftovers: Will They Raclette?
We are now four days removed from the American Thanksgiving holiday. (Yes, Canadians are also Americans, but their Thanksgiving was on October 8.) If, like me, you still have a lot of leftovers in your[…]
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What are You Putting on Your Thanksgiving Cheese Plate?
One of the biggest questions swirling around the internet’s cheese circles this week is, “What are you putting on your Thanksgiving cheese plate?” There are so many possible answers to that question, especially depending on[…]
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Finding the ‘Taste of Place’ in Cascadia Creamery’s Cheese
This is a story about some of Washington state’s finest cheeses and the fairytale-perfect land where they are made. If you drive south on Interstate 5 from Seattle until you cross the Columbia River into[…]
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Behold, the Black Pearl!
When Culture Magazine asked for photos of the best cheeses we have eaten this year (#BestCheese17 photo contest), my mind immediately went to Tieton Farm & Creamery’s Black Pearl. I have eaten a lot of[…]
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The Truth About Pairing Cheese and Fruit
One of the most common questions cheesemongers get from customers is a varietal of “what fruit goes with this cheese” or “what cheese goes with the [insert fruit here] that I just picked up?” A[…]
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In the Buff—That Other Type of Cheese Milk
We’ve got cow, goat, and sheep on our radars when it comes to cheese. But what about that other ruminant animal? Buffalo milk is not among the most common milks used in western cheesemaking, but[…]
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Trick-or-Treat! Don’t Forget the Cheese (Platter)
Whether you are heading out for an early evening of trick-or-treating with some tiny humans or staying in to hand out candy, Halloween is an excellent night for a cheese platter. And no, it’s not[…]
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Up Your Dinner Game with These Cheesy Scalloped Potatoes
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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Three Reasons to Treat Yo-self to a Cheesemaking Class
About a year and a half ago, we hired a new baby cheesemonger named Janna at the shop I worked at in West Seattle. One of her previous cheese qualifications was that she had taken[…]
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Why You Need to Try Tête de Moine, the Tiniest Mountain Cheese
You know it is autumn when your cheese shop bulks up on Alpine-style cheeses. The summer’s proliferation of fresh cheeses and backpacker-ready goudas has been shrunk to a minimum. Meanwhile, Gruyère mountain grows in the[…]
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German Cheesecake: Revisited
It seems to be cheesecake week here in Seattle. Not only did I have a hankering to bake one on my days off this week, but now I hear one of my friends is baking[…]
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Two More Reasons to be Charmed by #ThatCheeseLife
It’s not hard to be excited about cheese. From the most basic pleasures of “Swiss” and Cheddar to more adventurous forays into wrinkly aged goat cheeses and dusky blues, there is something for everyone in[…]
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Sunday Pun-Day: Conversational Skills Starter Pack
It’s been a while since we’ve had a good Sunday Pun-Day on this blog. Since the last time, I’ve gotten really good at working cheesy puns into everyday conversations. Sometimes, the puns fall flat. Like[…]
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