We cheesemongers notice an enormous lull in the sales of semi-firm and firm cheeses come summertime (doubly so if your counter resides in a College town like ours does). It would appear that most folks don’t want to stuff firm or semi-firm cheeses into their skulls on hot summer days unless, of course, said cheeses are sliced and melted on a burger. While summertime sales of firm and semi-firm decline, the fresh cheeses… read more
With Father’s Day approaching, it seems one could cut the nervous energy in the air with a knife (preferably a cheese knife). Although men contend they’re the more easy-going of the sexes, it is my humble opinion that we men are far pickier than our female counterparts when it comes to receiving gifts from loved ones. I can see it now: frantic, last-minute shopping by Mothers with children in tow, desperately scrambling… read more
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 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
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
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
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
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
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
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