Elderbritch and Two Classes in Lancaster

Elderbritch may be my new favorite name for a cheese — and my favorite PA Gouda of the moment. This sweet fall beauty is made by Elizabeth Stoudt, a Lancaster County cheesemaker who is part of the Stoudt’s Brewery family. The Stoudts are deeply into their ferment; they make beer, bread, and cheese. I was […]

Madame Fromage’s Traveling Cheese School

Put on your new jeans! Grab your pencil case and your new BFF! It’s time for some serious cheese school. Below you’ll find a list of events where you can find me this fall, starting with two library-rific tastings and continuing into October for three awesome tutorials at Metropolitan Café in Center City — the […]

A 5-Day Food Writing Workshop

Readers and writers, just a heads up: I’ll be teaching an abbreviated version of my university-level Food Writing class at the Chesapeake Bay Writers’ Conference in Maryland this summer. Please consider joining me if you want to exercise your palate and pen. During the five days (July 11-15), we’ll meet daily to focus on writing […]

Sometimes My Students

In my non-cheese life, I carry cutting boards to work and dream up assignments like the one in the photo above: Record everything you eat for a week, then draw an arrow next to anything processed. This semester, I taught two sections of Food Writing, a class that explores everything from food memoirs and blogs […]

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 […]