Cheese Blog

Read on to learn more about the birth, death, and re-birth of artisan cheesemaking in America!

The May shipment of our monthly cheese club contains three assertive cheeses you'll want to try in a variety of ways: together and apart, sliced and melted, and crumbled into dishes made with the new growth of spring. Read on to learn about this month's selections and sign up to have this month's club shipped straight to your door!

Jasper Hill Farm is one of the great cheese success stories of the past 25 years. If you've tasted their cheeses, like Harbison, Alpha Tolman, and Whitney, you know why—these people know their dairy!

A perfect grilled cheese is a beautiful thing. So is a cheese you can grill on its own. That's right, no sandwich needed—we're talking about grilling cheese!

What is a bloomy rind cheese and makes it bloom? Welcome back to Ask a Cheesemonger, where Jill Tardiff, the manager and specialty foods and beverage buyer of our Chelsea Market shop, answers all your burning questions about cheese.

Our April cheese club honors this transitional season with a selection of late winter and early spring cheeses. Read on to learn about this month's selections and sign up to have this month's club shipped straight to your door!

Perfect cheese and cured meat pairings for your charcuterie board!

Nettle Meadow is the producer of Sappy Ewe and our bestselling Kunik, a bloomy rind goat's milk cheese spiked with Jersey cream that was recently honored as one of the world's top 20 cheeses from the World Cheese Champion Contest. The quality of their cheese reflects not only a commitment to traditional cheesemaking, but also their passion for animal welfare.

Our March cheese club features three different cheese styles made from different milks: a mild, friendly cow's milk bloomy rind wheel, an aged goat cheese, and an all American take on sheep's milk manchego. Read on to learn about this month's selections and sign up to have this month's club shipped straight to your door!

You may recognize Shelburne Farms as the makers of our two-year-aged cheddar, but did you know this 1,400-acre estate is also a non-profit living museum of sustainable agriculture?

What makes a blue cheese a blue, and why is it blue in the first place? Jill Tardiff, the manager and specialty foods and beverage buyer of our Chelsea Market shop, answers all your burning questions about this fragrant cheese.

February's cheese club is all about variety: three distinctly different cheeses that together form a ready-made cheese plate. Read on to learn about this month's selections and sign up to have this month's club shipped straight to your door!