Tria Goat Cheese Class

It’s been my dream to present a vertical goat cheese tasting — to start with fresh milk and taste the entire spectrum of caprine cheeses, from young to old. I’m happy to say it’s happening. Join me at Philadelphia’s own Tria on Friday, March 22, 2013. Tickets can be purchased from Tria Fermentation School. Here’s […]

Italian Lessons (With Cheese)

Going forward, there’s a new kind of Sunday in the works. Most Sundays, we sit around in our pajamas, Monsieur Fromage and I, and we read the paper and then lose ourselves in our own projects (for me, it’s been a book; for him, it’s been grad school). But this February we made a pact […]

Potted Stilton

I’ll admit it: I have a fascination with cheese in crocks. Maybe it’s because I grew up in a family that ate Port Wine Cheddar out of a crock around Christmas – in Wisconsin, this was easy enough to find at the grocery, and the crocks were made out of real clay, which could then […]

A Blue Cheese Christmas

It’s December, and all I want to do is build little shrines. Some people hang stockings, others fret over roasts. Around Casa Fromage, all we do this time of year is build cheese boards. Each shelf of the fridge is a city of Bethlehem built from condiments. The crisper drawers don’t contain any apples or […]

Roomano and Caramel

When I first heard about Roomano, it was 2009 and Madame Fromage was still practically in utero. When I came across the name “Roomano” on the blog of a Midwestern-based dairy duo, Cheese and Champagne, I scractched my head. My first thought: could this cheese be made of Kangaroo milk? Two years later, I came […]