• Wabash Cannonball

    I Spy: Cheese Trends

    Have you ever thought about putting pink peppercorns in cheese? Or making a cheese sized for exactly one person? Why am I asking you this? This week I’ve been tracking a bunch of food predictions that are making their rounds as part of the post-holiday news cycle. Here are 4 trends worth noting if you orbit the […]

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    I Spy: Cheese Trends

  • Taleggio

    Meet the Interns

    Back in November, I put out a call for an intern — after five years of solo blogging and writing, I had an itch to collaborate (in my mind, an internship is a shared experience and an exchange of ideas). Lo, the applications rolled in, and they were fantastic. Bowled over, I was. Who knew so […]

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    Meet the Interns

  • Cheese Plate 2

    Philly Chef Conference Redux

    Here’s what a kitchen full of cheese groupies looks like. This is a shot from yesterday’s Philly Chef Conference, hosted by Drexel University’s Center for Hospitality and Sports Management. It brought together chefs — yes — but also writers, cookbook agents, students, restaurateurs, bakers, brewers, bartenders, food producers, and cheesemakers. What a thrill to be asked to […]

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    Philly Chef Conference Redux

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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