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
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
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!
WHAT IS IT?
Rush Creek is produced only in the autumn, when the cows… read more
Years ago, when I first began working with cheese, I met a wonderful woman named Daphne Zepos. At the time, she was just beginning her importing business, selling only one type of cheese, a Comte from Marcel Petite Fort Saint Antoine. She worked alongside Jason Hinds of Neals Yard Dairy , where he would visit the Fort and hand select each wheel of Comte based on a certain tasteprofile. They even set up a small… read more
Cheese and wine are old world friends who have a lot of history together. Alsatian Munster with Riesling, Champagne with Triple Crèmes and Stilton with Port are just a few of the classic pairings one can make and be assured that they would be complementary. It is truly a joyous moment to have the perfect wine and cheese harmonize with one another and be enjoyed in the company of friends and family.
My brother, Maximilian… read more
With Father’s Day having just passed, I thought about the fact that my Father attended University in Austria when he was young. It’s a part of my dad’s story that I really know little about, which is also true about my knowledge of Austria’s extensive wealth in the world of cuisine.
Fortunately, it is not hard to find information about this world of culinary treats! As a matter of fact, some of the most famous foods… read more
For those who aren’t up with their cheese vernacular, Monger is a British term coined to identify a dealer or trader of a commodity. The term has grown in popularity with the fish and cheese community (a stinky group I’m sure) with both respective worlds now using Fishmonger and Cheesemonger for anyone who mans the counter. As mongers we pride ourselves on the ability to cut and wrap with ease, weighing with… read more