Four Tips for a Cheese Board+An Iowa Tasting

I’m in Ames, Iowa this week, visiting my dad and prepping for a special happy hour to help locals plan a New Year’s cheese board. If you live nearby, come join me on Wednesday, December 30, 2015 for a toast and free tasting at Hy-Vee West (details below). If you’re far away, lean in close […]

One Night at Uplands

This has been a special week. You’re looking at several of the most influential Philadelphia cheese people in my life — Amanda, Rich, Hunter, and Rocco from Di Bruno Bros. — standing in Wisconsin. They flew out for Cheesecon — the American Cheese Society conference — which is just finishing up here in Madison, Wisconsin. […]

Red Carpet Rinds

The Oscars always catch me unawares. Are they always in late February? Oh, sorry, I was busy running my finger through that last wheel of Rush Creek. But I can recover. Let’s recover together. We all know that the Oscars are about high style. Right away, I think: rinds. We need cheeses that look like […]

Washed Rind Season

By now, you have probably seen them at cheese counters: small, moonish orange wheels wrapped in balsa wood or bark. Glory is upon us, dear ones. Thanksgiving isn’t just about turkey and pumpkins; it’s the season of washed rind cheeses. If you haven’t planned Thursday’s cheese plate yet, get on the phone this instant and […]

Cheese and Cassoulet

Some people throw legendary dinner parties. Don’t you always want to be that person? Revered for the time you served 200 partridges atop foie gras-stuffed mini pumpkins? Or for the night you whipped up poutine at 2 a.m. for the whole neighborhood? Neither do I. I don’t have the nerves or stamina to prepare such […]