We get asked a lot about wine and cheese pairings at the cheese counter, whether it’s just yourself enjoying a piece of cheese with a glass of wine or creating a full board to have a pairing party with friends. Keep reading …
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Sainte Maure has a balanced goaty flavor with a tang and citrusy finish. It’s a perfect companion to Sauvignon Blanc, Vouvray, or Sancerre. Keep reading …
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New to the cheese case is La Sanglèe des Couardise, haling from deep in the valleys of the Swiss Jura. It is a washed rind cheese matured in a wrapping of spruce tree cambium (inner bark layer) and was originally made as a special Christmas gift from the cheese maker to his family and friends.
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Every year we’re thankful for farmers and cheesemakers from all over the world. The amount of work that goes into animal husbandry and cheesemaking is not always seen nor understood. We want to touch upon that hard work this Thanksgiving as something to be grateful for because it allows shops like us to exist, stories to be shared through food, and connections to be made with ancient pasts.
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When someone talks about Stilton cheese, the famous pungent blue cheese may come to your mind … but there are actually two ways to enjoy Stilton cheese; one way being blue and the other being white.
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“Racler” is a French term meaning “to scrape” and this is where Raclette gets its name, both the cheese itself and the popular Swiss dish of melted cheese.
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Originating in 1184 and named after the town Gouda in the South Holland, Gouda has become one of the most popular cheeses worldwide. Keep reading …
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Cow’s milk cheeses naturally have a yellow to orange pigment to them due to high beta-carotene content from their grass diet. …
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In many Swiss and Dutch style cheeses you will find these small holes dotted throughout the interior paste. These are called “eyes” and are formed by microbial gas production. …
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Louis Pasteur is the French microbiologist credited with the invention of the pasteurization process in 1862. Pasteurized milk means that the milk underwent heating before cheesemaking to achieve partial sterilization …
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A 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 …
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What gives goat’s milk cheese that distinctive goaty-ness in flavor and aroma? Why do some goat’s milk cheeses get such a bad rap? This tangy, barnyard flavor comes from the fatty acid composition of goat’s milk. For you true science lovers out there, here’s a more detailed breakdown! …
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The signature blue or green veining on these types of cheeses come from the addition of Penicillium mold during the cheesemaking process …
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Essentially any cheese rind is edible unless it is wrapped with a cheesecloth or coated in wax (like the Beemster X-O for example). Most of the time, eating the rind just comes down to individual preferences on flavor and texture …
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Washed rinds get their name as a result of washing the cheese with brine or other liquids (wine, beer, spirits) during the aging process which produces bacteria that forms the rind. The bacteria is what gives this style it’s stinkiness! …
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Sometimes in the shop we hear the comment , “I can’t eat cheese because I’m lactose intolerant”. The truth is, a lactose intolerant person may be able to eat cheese, but should stay away from fresh, non-aged cheese. Here’s why …
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Ever 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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By looking at the photo shown here, can you guess if this cheese is made with cow’s milk v.s. goat’s milk? A simple way to tell what milk is used in a cheese is by the color of the paste (interior) of the cheese.
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Today we’re shedding light on one of the most misinterpreted words in the cheese industry: charcuterie. The term charcuterie dates back to 15th century France and has nothing to do with cheese! …
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Often mistaken for mold, the white speckles you see on some cheeses are actually crystals that form as a result of aging …
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