Kraft Singles: A Meditation

Back in January, I revisited the Kraft Single. It was for class. A class I taught at Tria on the history of Cheddar. The idea started as a joke – one that Tria’s Michael McCauley made when he and I first conceived of the course topic. The more I thought about the Single, the more it seemed […]

Come in, come in!

Welcome, dear reader! I’m so glad you made it over to my new digs. Take off your shoes, come have a look around. As you can see, it feels pretty different from my old blog. After three years of tinkering with that template, it felt good to sit down with a professional designer and re-envision […]

Eggs Tarentaise

At our house, we have squash issues. My beau and I love to stock up on butternut and acorn every fall, but unless we make time to cook with them they stack up like heads on the counter. On a recent Sunday, I decided to have at them. I invented Eggs Tarentaise. Tarentaise from Spring Brook […]

How To Get A Cheese Education

This week, I’m thinking about a question from a reader named Mia. She wants to live the golden dream — to work in the cheese world as either a maker or a monger. She wrote to me asking how to gain experience. When I put the question out on Twitter recently, several cheesemongers fired right […]

Valentine’s Cheese Advice

With the economy in the toilette, it’s an awfully good year to be a loving spendthrift. Instead of bedazzling a sweater and going out on the town, I suggest you bedazzle some goat cheese and stay in with some Steely Dan. It’s as easy as picking up these chevre hearts—available at the Fair Food Farmstand in Reading […]