This week's special: 15% off Oma from the von Trapp Farmstead!

This week's special: 15% off Oma from the von Trapp Farmstead!

Cheese Blog

The Farm at Doe Run Has the Secret Sauce for Incredible Cheese

The Farm at Doe Run Has the Secret Sauce for Incredible Cheese

For cheese nerds in search of something distinctive and delicious, the Farm at Doe Run has fast become a new standard-bearer in the artisan cheese world.

Posted in Farm Focus

Recipe: Asparagus With Gouda and Hazelnuts for Spring

Recipe: Asparagus With Gouda and Hazelnuts for Spring

A bit of aged cheese can propel simple roasted asparagus to new heights.

Five Minute History of Women in Cheese

Five Minute History of Women in Cheese

The future (and past!) of cheese is female! Throughout history, women have played a crucial role in cheesemaking. From European cheesemaking tradi...

Marieke Penterman's House of Gouda

Marieke Penterman's House of Gouda

If you want to taste good gouda, you've got to talk to the Pentermans.

Posted in Farm Focus

You've Heard of Natural Wine. Parish Hill Creamery Makes Natural Cheese.

You've Heard of Natural Wine. Parish Hill Creamery Makes Natural Cheese.

"Think about the difference between sourdough and conventional bread. Then imagine there are only five sourdough bread bakers in the United States." Rachel Fritz Schaal doesn't mince words about the kind of cheese that she and her husband, Peter Dixon, make at Parish Hill Creamery in Vermont.

Posted in Farm Focus

Farmstead Cheese Comes Home to Woodlawn Creamery

Farmstead Cheese Comes Home to Woodlawn Creamery

Seven generations of the Leach family have been raising cows for milk in the town of Pawlet, Vermont since 1831. These days, small farms like Woodlawn are beholden to whatever prices giant dairy buyers set, and most can't make the economics work. So Seth and his wife Kate decided to do something different.
Posted in Farm Focus

How to Make the Best Cheese Fondue

How to Make the Best Cheese Fondue

There's nothing like gathering friends and family around a table, spearing your favorite snacks, and dipping them together into a pot of molten cheese. We're talking about cheese fondue, and as pro cheesemongers, we've had our share of the good, the gooey, and the grainy. Here are our fon-do's and fon-don'ts to making the perfect pot at home, and a cheese fondue recipe to happily feed a crowd!

27 Years and 2 Generations of Farmstead Cheese at Cato Corner Farm

27 Years and 2 Generations of Farmstead Cheese at Cato Corner Farm

"I thought, if it doesn't work out I could always go back to teaching. That was 25 years ago."
Posted in Farm Focus

Roelli Cheese Haus: A 100-Year Wisconsin Dairy Dynasty

Roelli Cheese Haus: A 100-Year Wisconsin Dairy Dynasty

Master Cheesemaker Chris Roelli is the maker of Red Rock and Dunbarton Blue, two unique cheddars that are inoculated with blue cheese cultures to form sharp and tangy cheddar-blue hybrids. The results are as delicious as they are innovative, and show how a cheesemaker's entrepreneurial spirit can breathe new life into a century-old family business.
Posted in Farm Focus

FireFly Farms is Building a Better Food System, With Goat Cheese

FireFly Farms is Building a Better Food System, With Goat Cheese

"We started FireFly as a way to reconnect with our family histories," Koch says, "and to support small farms and the rejuvenation of our food system." That's a tall order for a goat cheese maker, but 25 years of cheesemaking show they're making important progress, one log of chevre at a time.
Posted in Farm Focus

Recipe: Blintzes Stuffed With Renaissance Ricotta

Recipe: Blintzes Stuffed With Renaissance Ricotta

Make these orange zested blintzes for your next brunch! Renaissance Ricotta makes for a creamy, fresh-tasting filling; you can also use it to bake sweet cheese tarts as a lighter alternative to cheesecake.

Cows, Goats, and Sheep, Oh My! What Difference Does a Milk's Source Make for Cheese?

Cows, Goats, and Sheep, Oh My! What Difference Does a Milk's Source Make for Cheese?

There are many animals that can be milked to make cheese—camels and water buffalo, we're looking at you—but the big three types of milk found in...

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