’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 MoreOriginating in 1184 and named after the town Gouda in the South Holland, Gouda has become one of the most popular cheeses worldwide. Keep reading …
Read MoreCow’s milk cheeses naturally have a yellow to orange pigment to them due to high beta-carotene content from their grass diet. …
Read MoreA cheese like this falls under the category of ash-ripened. The history of using ash in cheese dates back hundreds of years as a method of protection …
Read MoreThe signature blue or green veining on these types of cheeses come from the addition of Penicillium mold during the cheesemaking process …
Read MoreEver see a cheese label say double-crème or triple-crème and wonder what the heck that means? Well, by law a cheese can only be named a double-crème if it has over 60% fat content and a triple-crème if it has over 75% fat content …
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