Cheese Blog

Cow, Goat & Sheep’s Milks… but what about di Bufala?

by Matt Hart in Cheese

Caseificio Quattro Portoni (Four Gates) is a dairy farm located in Cologno al Serio (in the province of Bergamo), Italy. They specialize in fifteen different cheeses made from milk of the domesticated Mediterranean Water Buffalo. Buffalo milk is not only higher in fat, protein and minerals than cows’ milk (making it an ideal candidate for cheese), but the buffalo requires far less land to graze upon to produce… read more

Capriole Farmstead Goat Cheeses

by Matt Hart in Cheese, Cheese

Capriole Farmstead has been a favorite at the Southern Season cheese counter as of late. If you’ve paid us a visit in the last month, then I’m certain by now you’ve tasted at least one of their award winning Greenville, Indiana goat cheeses (Sofia, O’Banon, Juliana, Fromage A’Trois, Mont St. Francis). Judy Schad, her husband and their then three young children moved onto an abandoned… read more

Trust Your Cheesemonger

by Matt Hart in Cheese, Cheese, Cheese

Matt Hart
My name is Matt Hart and I’ll be your new Cheesemonger here at Southern Season (if you’ll have me of course). First off, I’d like to apologize for taking so long to introduce myself. I’ve been changing a lot of things at the counter and within the cheese culture (pun intended) here at Southern Season and change, as you all know, takes a great deal of effort, energy, patience and time. Lots… read more

Bringing on a new face to the Southern Season Team!

by Alexander Kast in Cheese, Cheese, Cheese, Cheese

Let me be the first to introduce you to our new Cheese Monger & Cheese Buyer, Matt Hart!  He joins our team after four years at Whole Foods Chapel Hill following time at the acclaimed Pasta Shop in San Francisco.  Matt brings with him a wealth of knowledge, an incredible palate and a terrific eye, showcasing beautiful displays of grandeur.   To top it off he is an avid home-brewer (He gave me a Christmas Ale over the… read more

Cheese it up for Christmas

by Alexander Kast in Cheese, Cheese, Cheese, Cheese, Cheese

Unfortunately cheese doesn’t easily lend itself to Christmas gifting.  The thought of leaving a hunk of cheese under the Christmas tree or even better, in the stocking over the fireplace, is a concerning deterrent.  
With that being said, the holidays are a time of family get-togethers, staff parties and lots of food.  Cheese fits in perfectly and is a great way to wow your guests with flavors they’ve… read more

Thankful for Cheese

by Alexander Kast in Cheese, Cheese, Cheese, Cheese, Cheese, Cheese

I am a happy man and I have lots to be thankful for.  I am lucky for having a great family, for my good health and to have one of the coolest jobs one can think of.  Not many people have the joy of selling a product you feel so adamantly about, much less love.  Few get to develop such long lasting relationships as this ‘career’ path has provided. 
Cheese has brought me to London to work at the amazing Neal’s Yard Dairy… read more

Cheese Plates…how to make your guests gush over your selection and display

by Alexander Kast in Cheese, Cheese, Cheese, Cheese, Cheese, Cheese, Cheese

This past weekend I taught a class at the wonderful TerraVITA Event in Chapel Hill, an amazing culinary education seminar highlighting sustainable and local food & beverage.  The event is organized for Colleen Mitten, whom I have to give a big high five for orchestrating such a fabulous get together (big ups to Breana Lai Beck and Amanda Miller as well)!  Every year it gets better and better.
 I had the great opportunity… read more

It’s time to get cozy with Gruyere!

by Alexander Kast in Cheese, Cheese, Cheese, Cheese, Cheese, Cheese, Cheese, Cheese

In my opinion, fall is the best time of the year.  The food selection is still plump from the summer and it’s perfectly acceptable to prepare big, savory, heavier dishes.  With Thanksgiving less than a month away, we all could use some new ideas on what to bring to the table and impress our friends & family!
Starting Nov 1st, the cheese counter will have a stellar Gruyere available for just $14.99 LB (while supplies… read more

Raclette, that’s French for scrape…

by Alexander Kast in Cheese, Cheese, Cheese, Cheese, Cheese, Cheese, Cheese, Cheese, Cheese

One of our most popular cheeses this time of the year is our French Raclette (which coincidentally is on Special at $10.99lb, normally $13.99lb), a robust, funky cheese used to make the iconic gooey dish of the same name.  The word Raclette translates from French to mean “scrape” (or “squeegee” according to Google Translate), which is how the dish is prepared. 
The story goes that a couple of French guys in… read more


by Alexander Kast in Cheese, Cheese, Cheese, Cheese, Cheese, Cheese, Cheese, Cheese, Cheese, Cheese

It’s that time of the year! Uplands farm, makers of Pleasant Ridge, an amazing pasture fed cow’s milk cheese is releasing their third year of Rush Creek. It’s definitely the “hot” cheese with write ups in New York Times  and Bon Appetite, but the hype is matched by a superior cheese, so no need to eat your words, unless you really, really want to!
Rush Creek is produced only in the autumn, when the cows… read more