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 […]

Greensgrow

Every fall, I love heading over to Greensgrow, an urban farm a few blocks from my house. Not only do they carry apples and honey from the ‘hood, they offer a fridge full of local cheese. And right now, this cooler holds some gems. You’re looking at me with Alex Smith, my go-to dairy grrrl […]

A Champion Cheese Brunch

In America, there are three cheeses everyone wants to taste — they are the winners of this year’s American Cheese Society (ACS) Awards. Of course, no one can find all three at once because they are in such high demand. Only one man in the U.S. has a fridge full of them. That man is […]