Our Education Portal features a plethora of cheese facts and answers to the most commonly asked questions we get in the shop.
Now that the holiday season is in full swing, a lot of new customers are visiting us … many of whom have never been to a cheese shop before! It’s particularly exciting to work with these customers because I love nothing more than introducing people to new cheese. …
Read MoreTaleggio is undeniably one of the greatest cheeses in existence (according to me 😜). It’s a washed rind cheese from Italy with a doughy consistency and lovely notes of mushroom and cream. It’s also what I consider to be a Gateway Stinker…the perfect match for someone looking to get a little more adventurous on their cheese journey. To achieve the optimal experience with Taleggio, here’s what to do:
Read MoreOssau Iraty is definitely one of those try-before-you-buy cheeses. Why? Its flavor profile can change drastically from one wheel to the next. Before I get into that, let me give you a quick rundown on this cheese. …
Read More’Tis the season when Spread Cheese Co. transforms into a bustling platter-making factory. That’s why now is the perfect time to share some facts you should know about our boards and the ordering process.
Read MoreWhile it’s not entirely clear when or how smoked cheese came about the odds are, like most great things, it happened by accident. Someone had a nice fire roaring in the same room they were aging a few wheels of cheese…the fire imparted it’s smoky goodness into said wheels of cheese and smoked cheese was born!
Read MoreIf you’ve ever visited a cheese counter, you may have noticed that some cheeses have the letters PDO, AOP, or DOP after the name. These acronyms are designations that have been granted to certain European cheeses, designed to build consumer confidence. Essentially, any cheese that holds a designation is produced using very specific methods, techniques, and ingredients.
Read MoreSome cheeses are made to be melted while others are not. Hard cheeses, like Manchego or Pecorino Romano, aren’t melting cheeses. However, French Raclette or a young, creamy Gouda are prime examples of cheeses that just beg to be melted on a burger. In this post, we’ll share our top 3 favorite cheeseburger cheeses!
Read More“I’m making a cheese board for [INSERT # HERE] people. How much cheese do I need?” We get asked this question a lot so we thought it would make the perfect cheesy trivia for today.
Read MoreIt’s a time-honored tradition to pair cheese with wine … but cheese and beer … does it really work? The answer is YES! First off, the fact that beer is carbonated makes it a wonderful counterpart for cheese, cutting through all that buttery richness. In fact, some might argue that a cheese and beer pairing can offer even more complex and interesting flavor combinations than a pairing with wine. We’ll let you be the judge. However, we do have 3 simple tips to get you going on your first cheese and beer pairing adventure!
Read MoreSartori Cheese is a 4th generation cheesemaker that started when Paolo Sartori emigrated from Italy to the US in 1939. Keep reading to learn more about our favorite style of Sartori cheese … the BellaVitano!
Read MoreVisiting a small, locally owned cheese shop will be a very different experience from shopping at a large chain like Whole Foods. In this post, we’re going to share our thoughts on the advantages of supporting the little guy or, in our case, girl.
Read MoreWine and cheese is a classic pairing that so many people know and love. We get asked all the time how to create a perfect wine and cheese pairing for a night with friends or as an act of self indulgence.
Read MoreCheesemaking in Ireland dates back centuries to traditional Gaelic methods where cheese was made small-scale in farmhouses. The lush green fields, fresh clean air, plentiful rainfall, and mild climate of Ireland means animals can graze outdoors for large parts of the year. These factors enable cheesemakers to work wonders with some of the highest quality and tastiest milk available in Europe.
Read MoreChocolate Molten Lava Cake. Crème Brûlée. Peanut Butter Fudge Explosion. Yes, we Americans have quite the sweet tooth when it comes to dessert. Today, however, we’re urging you to think outside the candy box and consider cheese for dessert!
Read MoreCheese for breakfast? What a concept! Cheese is packed with nutrition and can serve as a healthy addition to just about any meal. It’s packed with protein, fat, and calcium as well as other essential vitamins. If you’ve never thought of incorporating cheese into breakfast, let us get you thinking about it now. We’re going to give you our top 4 recommendations for cheese to serve at breakfast and tell you why they work so well.
Read MoreWhile pasteurization kills pathogens like e. Coli and Listeria, it also kills other good bacteria that’s responsible for imparting depths of unique flavors and aromas that otherwise cannot be achieved in the production process. Keep reading …
Read MoreAlpine cheeses are definitely a favorite of cheesemongers. This style of cheese is produced in the Alps (Switzerland, France, Italy, and Austria) using unpasteurized cow’s milk. We’ve compiled this list of Alpine cheese facts to help you understand why this style is so cherished and adored. Hopefully it inspires you to ask for an Alpine next time you’re at the cheese counter!
Read MoreThe person who is ultimately responsible for how a cheese matures and making sure it’s properly aged before being sold to customers is known as an affineur. The way affineurs care for cheeses until they are “á point” (perfectly ready to eat) is truly its own love language. Keep reading …
Read MoreWhat do you call a person who loves cheese? A curd nerd? A cheesehead? The Big Cheese? While all of those may be correct, the more formal term is actually turophile. Keep reading …
Read MoreEver notice that some cheeses melt better than others? Some become an oily mess when exposed to heat, some barely change shape at all, while others melt into gooey goodness. Of course, there’s science behind this. Here are some factors to keep in mind when making your next dish of mac n’ cheese, pot of fondue, grilled cheese, or any other cheese based recipe. Keep reading …
Read More
