Cheese Events at Nectar and Woodloch

Consider this your spring teaser! Here are two cheese events to mull over as spring presses her face against the cheese-room door. The first involves more cheese and gin. The second, a cheese spa… Nectar: A Spirited Evening, April 16 Chef Patrick Feury of Nectar in Berwyn, PA deserves a big spring smooch from cheese […]

Meet Prufrock & Eidolon with Molly Glasgow

Usually I show you cheeses that are naked. That is to say, sans packaging. But when Prufrock and Eidolon arrived in the mail, I was struck by their attire. The packaging reminded me of the fashionable slickers that my Finnish neighbor children wear — all playful patterns and punchy colors. Should cheese packaging matter? After all, aren’t cheese lovers really after […]

The Digital Dairy Era

This post is based on a talk I gave at the Pennsylvania Association of Sustainable Agriculture (PASA) conference in February on the subject of Writing About Products for Market. Since several of you have asked about it, I’ve condensed my notes and included a link to my PowerPoint presentation. Please feel free to share! Observation […]

Lakins Gorges Cheeses from Maine

Some cheeses inspire you the moment you unwrap them. Their freshness beckons, their rinds beg you to run your fingers across them. Surfaces speak: ripples call to mind tide pools, ridges suggest barnacles. I am speaking about Lakins Gorges Cheese from Rockport, Maine. When I opened the box from their maker, Alison Lakin, I was […]

Secrets of Cheese Signage

What inspires you to pick up a cheese and take it home for the night? I’m asking because this question has been keeping me up at night. It’s the subject of a talk I agreed to give at PASA’s Farming for the Future Conference on February 7 — a talk called “Describing Products for Market: […]