I’m extremely excited to report that our Southern Season cheese family recently expanded to include none other than Virginia-based cheesemonger extraordinaire Dany Schutte! Dany came up in cheese and specialty food in both Austin, Texas and San Francisco, California (where she was mentored by Deborah Dickerson of Cowgirl Creamery). She returned less than a decade ago to her hometown of Richmond to be closer to… read more
Come summertime, our focus turns to grilling and outdoor entertainment. I’ll be honest, when the Southern heat hits this California boy, I tend to stay indoors unless I’m playing outside with my kiddos, taking the puppy out to pee or cooking something tasty on the grill. Last year I talked about my favorite easy-peasy, instant appetizers one can make with their favorite cheese al fresco. This year I’ll be taking… read more
The Power of Preserved Milk: How the Point Reyes Farmstead Cheese Company Preserved the Giacomini Family Legacy
The California Bay Area-based cheese pioneers at Point Reyes Farmstead Cheese Company
continue to impress critics and cheese lovers alike with their growing line of artisanal, sustainably-produced cheeses made from milk of the highest quality. In the year 2000, their flagship cheese, Point Reyes Original Blue, was introduced as the first classic-style blue cheese produced in the Golden State (hence… read more
There are several cheeses I would describe as “destination” cheeses: Comté, Parmigiano-Reggiano, Manchego and aged Gouda are all destination cheeses (to name only a few). We cheese people refer to them as destination cheeses because they are the reason people end up at a cheese counter. When the cheese lover arrives at the destination, it’s then our jobs as cheesemongers to provide them with the best destination… read more
An ever so brief herstory of Cypress Grove Chevre:
Mary Keehn, founder of Cypress Grove Chevre, began her journey in cheese in the 1970s. Like most great gustatory accomplishments in American artisanal cheese making, the Cypress Grove Chevre company materialized out of a series of “perfect storm”-like circumstances which include, but are not limited to, some science, a great deal of improvisation, lots of hard… read more
This month we’ll have a split focus in cheese featuring our favorite local cow’s milk farm as well as some internationally-known Irish cheeses in honor of the one, the only, the deceased: Saint Patrick of Ireland.
Let’s begin with our local feature, shall we?
We’ll be featuring three fabulous cheeses made by Flo, Portia and their devoted crew at North Carolina’s own Chapel Hill Creamery.
The Chapel Hill… read more
Although I could be wrong, I am fairly certain that February is for lovers.
Am I too cynical for Valentine’s Day? You can ask my wife Jenean and she will likely say yes. I’ve grown into other holidays as I’ve gotten older with little-to-no resistance, but I’ve yet to fall in love with Valentine’s Day. I don’t skip it by any means, but I must confess that Valentine’s Day is barely a blip on my holiday… read more
It’s 2014 people. Happy New Year! What’s there to be happy about? Well, for starters I’m happy to say we at the Southern Season Cheese Counter survived the holidays! Woo-hoo!
So this blog entry should be short and sweet (just like me… well, I’m more short than sweet), as I’m busy tying up loose ends before heading to San Francisco for the Cheesemonger Invitational West as well as the Fancy Food Show where… read more
The holidays are upon us! Take arms cheesemongers, take arms! To your posts! Defend your counters!
Oh, wait… no, don’t do that. I must confess, it’s pretty easy for a monger to get caught up in the rush and push of the holiday hustle and bustle and forget that we in fact are at the helm of what makes the holiday experience so special! Nowhere else in specialty food can you find such exciting seasonal varieties than… read more
Rush Creek Reserve by Uplands Farm, Wisconsin
Located in a region of Wisconsin called the Driftless Area, the picturesque Uplands Farm sits amongst 300 acres of rolling Midwestern hills. Their herd consists of nine different breeds of cattle. Larger breeds, like Brown Swiss and Holstein, have been crossed with more specialized breeds like Tarentaise and Jersey, creating the perfect closed herd… read more