“Where’s your goat cheese?” I answer this question at least three times a day at work; my response is usually not immediately helpful to the person asking. “Here is our goat cheese section in the[…]
Continue reading …
Tag: goat cheese
Why You’ve Gotta Try Garrotxa
It’s the cheese that nobody knows how to pronounce in our goat cheese section. How do you even ask a question in English about a cheese that ends with “txa”? First of all, I recommend[…]
Continue reading …
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[…]
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 …
A Couple of Reasons to Try Coupole
Let me tell you something about my current Cheese of the Week, Vermont Creamery’s Coupole. This petite little brain of a cheese comes in a neat little wooden crate, its delicate exterior protected to a[…]
Continue reading …
Cow, Sheep, Goat: What’s in a Milk?
Milk is milk, is milk, right? Well, no. All milk serves the same basic purpose of nourishing a mammal’s young, but how that milk accomplishes its goal is different for each animal. Cheeses made from[…]
Continue reading …