• Sea Change Wrapped and Unwrapped

    Sea Change: For The English Major

    By now, it’s no secret that I teach writing and feed cheese scraps to starving English majors. Once in a while, I even teach Shakespeare. Of course I’m partial to The Tempest because it involves a goat herder. When I received a box of Sea Change from Mystic Cheese in Connecticut, I swooned extra hard when I read the […]

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    Sea Change: For The English Major

  • SprigandSpirit Collage

    Sprig and Spirit: A New Project

    Dear readers, I have a new project in my back pocket. It’s a sibling project I launched with my brother, André Darlington, called Sprig + Spirit. As you might guess, it’s a site devoted to cocktails. Healthy cocktails. And now you’re furrowing your brow! Healthy cocktails? Welll, for the last year, André and I have been […]

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    Sprig and Spirit: A New Project

  • Woodloch Cheese Collage

    Cheese Events at Nectar and Woodloch

    Consider this your spring teaser! Here are two cheese events to mull over as spring presses her face against the cheese-room door. The first involves more cheese and gin. The second, a cheese spa… Nectar: A Spirited Evening, April 16 Chef Patrick Feury of Nectar in Berwyn, PA deserves a big spring smooch from cheese […]

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    Cheese Events at Nectar and Woodloch

Cheesemonger Ian P

How to Talk to a Cheesemonger

Every week, people tell me that they are too intimidated to shop at cheese counters. Because they feel unschooled in the world of dairy, they buy shrink-wrapped wedges from the cold case, carefully avoiding the eyes of the cheesemonger. As one man told me recently, “It’s like dealing with a sommelier. I feel so inadequate!” […]

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Cheese Board Basics Photo

Cheese Board Basics

Readers often email for tips on putting together a cheese board. Here are a few suggestions: Pick a theme. When in doubt, choose a variety of cheeses from different milks – cow, sheep, goat, and if you can find it: water buffalo. You can also put together a cheese board by country (French, Italian, or […]

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Cheese Notebook

On Keeping A Cheese Notebook

“It all comes back,” writes Joan Didion in her famous essay on the subject of writer’s notebooks. It’s true. It does all come back. For almost three years now, I have recorded every nibble, every recommendation overheard at the cheese counter, along with lists of cheeses to try. Bad Axe. Gamonedo. (I have yet to find either.) But […]

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