Five Cheeses for the New Year

When I think back on the great nibbles of 2012, my taste buds lead me down the East Coast. For once, I’m not looking back on my Wisconsin heritage with doe eyes, and that’s because so many great artisan cheeses are popping up here in Pennsylvania and in nearby states like New York and Massachusetts. […]

Rogue River Blue

If you find yourself heading to a swish party without a holiday sweater, you can always make up for it with a wedge of Rogue River Blue. It’s the elusive wedge everyone’s been looking for since it won the coveted “Best of Show” award from the American Cheese Society last year. Now it’s in season, […]

Full Nettle Jack

I feel like nettle cheese is the equivalent to receiving coal in one’s stocking. That’s not to say nettle cheese isn’t delicious, but spiky greens are an unusual thing to combine with dairy. Nettles sting, for one thing, and those who harvest them in fall have to work carefully to avoid brushing against their teensy […]

Noble Road in Cooking Light

Noble Road painting by Mike Geno

A few months ago, I got an email from the editors at Cooking Light magazine with an unusual request. They wanted to commission a cheese portrait by Mike Geno for their anniversary edition. The cheese had to represent artisan American cheese, and it had to be “creamy.” It also had to be available quickly so Mike could […]

Affairs with Wisconsin Gruyere

A few weeks ago, my friend Mike Geno received an 18-pound wheel of Grand Cru Gruyère from Wisconsin in the mail. The American Cheese Society (ACS) had commissioned him to paint a series of award-winning cheeses, but after he finished the portrait, he was left to scratch his head. What does one do with a […]