Here is collection of posts about cheese. Sometimes we highlight a specific cheese from a specific cheesemaker, other times we talk about certain classes of cheese. And we also delve into different technical aspects. Oh yeah, and sometimes a bit of history. If it’s about cheese, you’ll find it here!
Wrapped in stinging nettles before it matures, Cornish Yarg is one of the most recognizable cheeses in Britain. The nettles encourage a delicate bloomy rind while the interior stays creamy, fresh, and lightly tangy. It’s the kind of cheese I always associate with summer: perfect …
For many years, Consider Bardwell Farm made Pawlet and Rupert from Woodlawn Farm’s cow milk. Consider Bardwell closed shortly after Covid due to some bad luck, but the Leach family at Woodlawn decided to keep the cheese going, so they brought the cheesemaking to their …
The Big Three: A Rebirth in West Cork In the 1970s, a quiet revolution began in the counterculture kitchens of West Cork, Ireland. It was led by Veronica Steele, the pioneer who created Milleens and gave rise to the Irish farmhouse cheese industry. Soon after, …
Now that we’re back from our winter break, it’s time to start the year with the heavyweights. It is still snowing as I write this, and there is no better “snow day” cheese than a cooked-curd Alpine. The two neighbors, Swiss Le Gruyère AOP from …
The Cheese for the Coldest Months Vacherin Mont d’Or is the ultimate holiday season cheese, and that has less to do with marketing than with timing. It is made in the colder months, when alpine herds have come down from high pastures and milk is …
We’re serving raclette at the South End Formaggio Kitchen this winter season where I work as a Cheesemonger. Happily, I’m also teaching a class on raclette (and fondue) at the Formaggio Kitchen in Cambridge. We’re keeping it seasonal around here! What is Raclette? Raclette can …
Believe it or not, I’m calling this a seasonal post! A lot of our winter cheeses have washed rinds. Vacherin Mont d’Or, Epoisses, even Gruyère and Comté. Many of the cheeses we melt in the colder months, like Raclette, are on the stronger, funkier side, …
Our previous post was about the Trethowan Brother’s Gorwydd Caerphilly, so we decided it made sense for our next post to be about Pitchfork Cheddar, a West Country Farmhouse PDO Cheddar, also made by the Trethowans! When the brothers left Wales, where they had already …
I’ve always been drawn to Caerphilly. It’s a Southern Welsh cheese, and family lore says my great-grandparents on my mother’s side were Welsh coal miners before they emigrated to Pennsylvania. Beyond that though, I think Gorwydd Caerphilly maybe the prettiest cheese I’ve ever seen. What …
