Whole Story

The Official Whole Foods Market® Blog
December 9, 2016
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Twelve delectable cheeses. Each one carefully curated by our Global Cheese Buyer. Each one 50% off on its featured day. Talk about a reason to celebrate! Whether you’re putting together a cheese board, hosting a brunch or craving a nibble while curling up with a good book, these twelve selections will make delicious additions to your holiday traditions.
November 8, 2016
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Gifts, get-togethers and great wines—it must be the holidays! From wine-of-the-moment Whites and Sparklers, to elegant and old-world Reds, our wine experts thoughtfully made this list and checked it twice. We couldn't be more excited to share them with you.

February 18, 2016
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This salty-sweet cheese offers loads of nuanced flavor and umami — the savory, satisfying factor.
February 17, 2016
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When you think of tradition, college sports, fraternities or annual family activities might come to mind. For me, the first thing that pops up is Parmigiano Reggiano. This cheese has been made the same way for 1,000 years.

January 28, 2016
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What happens when a chef, a scientist and a cheesemaker put their heads together?

If this sounds like the set up for a cheesy joke, never fear! It’s actually the true story behind Kite Hill, maker of plant-based dairy products that pairs traditional cheesemaking methods with creamy, dreamy nut milk.

January 15, 2016
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When Cathy Strange, our celebrated global cheese buyer, recommends a cheese, we listen. Here are five of her favorites.
November 18, 2015
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Ready to add a little funk to your cheese plate? Whole Foods Market global cheese buyer Cathy Strange goes behind the scenes with Hervé Mons, one of the world’s most renowned cheese affineurs.
November 7, 2015
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Brie is the little black dress of cheeses — not all Brie is created equal, so how do you know you’re getting the good stuff? Here are five things you should know about Brie.
October 24, 2015
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Be the toast of your holiday party with an elegant and delicious cheese plate. Here are three wow-worthy combinations to try at your next get-together.
October 23, 2015
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Cheddar may be the iconic cheese of childhood, so it’s understandable if as an adult, you think you know all about it. But it’s time to take another look. (Hint: It pairs well with beer!)
June 16, 2015
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Many cheesemongers believe the greatest cheeses in the world are made with sheep’s milk, and rightfully so. The buttery richness of sheep’s milk is perfectly suited to the cheesemaking process, creating cheeses that are often sweet, nutty and deliciously complex.

May 4, 2015
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Made with goat’s milk (of course!), goat cheeses range in taste from strong and pungent, to delicate and mild. They come in many shapes and delight with textures from creamy to crumbly to semi-firm. And who knew that something so simple could taste so good?
March 27, 2015
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We’re proud of the cheesemakers who are committed to doing great things for the earth. Come celebrate five of them with us at the next Cheese Nights.
February 28, 2015
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Welcome to the second installment of Panna’s new column, The Wheel, featuring Whole Foods Market cheese buyer, Cathy Strange. In this issue Cathy brings us two fan favorites: Parmigiano Reggiano and Brie.
February 17, 2015
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Innovative Chef and author, Massimo Bottura, is an expert when it comes to treating Parmigiano Reggiano with the deference it deserves. It’s hard not to get caught up in Bottura’s enthusiasm as he waxes poetic about all of the culinary possibilities with Parmigiano Reggiano.
February 6, 2015
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What happens when traditional cheesemaking meets dairy-free alternatives? Kite Hill, a new line of fine plant-based cheeses made from pure nut milks (no animal products!), answers that question — deliciously!
January 27, 2015
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Queso — thick, rich, delightfully gooey cheese dip (or sauce) with chili peppers — is a versatile dish to serve with game day grub. Plus, variations like diced tomatoes, green onions, pico de gallo, black beans, chorizo, ground beef, caramelized onions and guacamole or avocado mean you can personalize it — easily!
December 20, 2014
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Whole Foods Market global cheese buyer, Cathy Strange and Panna, the video cooking magazine, are inviting you into Cathy's wonderful world of cheese. Panna is pleased to introduce Cathy’s brand new column The Wheel, where she gives you the lowdown on all her favorite cheeses.
December 3, 2014
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Because we all lead busy lives, feed guests in a way that shows you care while still allowing you to focus on them, not spending time in the kitchen. A great way to do that is with an antipasto plate.
December 2, 2014
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Pining for Alpine cheeses? Come to our free Cheese Nights on Tuesday, December 9.
November 7, 2014
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Still made with traditional methods seasoned, salt-cured, air-dried Prosciutto di San Daniele has a distinct taste that captures the flavor of Italy.
November 4, 2014
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From taste and texture to a few of our favorite cheeses, here is an easy guide to building a better cheese board.
October 4, 2014
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October is American Cheese Month, and it’s the perfect time to celebrate the country’s best cheeses.
September 8, 2014
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Think you’re a cheese whiz? 90 Whole Foods Market cheesemongers proved they’re the best of the best by slicing their way through the rigorous third-annual American Cheese Society Certified Cheese Professional™ (CCP) Exam and passing.
September 8, 2014
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Simple. Sublime. A textural masterpiece. From college hotplates to 5-star kitchens, few foods offer such a combination of approachability, ease of preparation and sheer unadulterated yumminess. The GCS is a joy to make and devour. Here are some basic guidelines for perfect grilled cheese sandwiches every time.
September 3, 2014
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Adding heat to cheese — one of the most celebratory and delicious ways to enjoy the dairy world’s crown jewel. This season’s Cheese Nights, Tuesday, September 16 from 6:00 pm — 7:30 pm, will feature a unique selection of cheeses and the delectable things that happen when the heat is turned up a notch. Or two.
July 21, 2014
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Westminster Royal Addition One-Year-Old CheddarMany people remember what they were doing the day English heir-to-the-throne William married Kate (some friends of mine convinced me to wake up early and catch it live, complete with some of our favorit

June 16, 2014
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Summer, when milk is freshest and most flavorful, is the golden season for cheesemaking. Here are four of our favorite picks. Stop by and taste them for yourself at our next in-store Cheese Nights event.
May 24, 2014
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St. Benoît Creamery known for its French-style yogurt with just three ingredients: Jersey cow milk, a special French culture and local fruit or honey. Learn how our Local Producer Loan Program helped this small business grow.
March 17, 2014
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Follow these simple tasting tips as you explore the intriguing world of cheese.
February 26, 2014
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Whether it’s slicing, serving, storing or using in recipes, learn the many uses of the mighty, versatile Parmigiano Reggiano.
February 19, 2014
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Is it nature or nurture that gives the mighty Parmigiano Reggiano the intensity, complexity and sheer size of flavor that has earned it the title King of Cheese? Turns out it’s both.

The Land

November 27, 2013
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Baked BrieA truly stylish and delicious way to take your entertaining to the next level is the cheese board. Whether you use a plate, a wooden cutting board or a piece of slate, serving cheese is the smart host’s best party secret. Why?

September 19, 2013
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Cathy Strange’s role as global cheese and specialty foods buyer for Whole Foods Market® puts her in the unique position of travelling the world to not only discover and encourage the world’s great cheesemakers, but also to help advance the artisanal food movement and investigate the world’s emergent food trends. If a new preparation technique is causing ripples in Berlin, or a centuries-old curing tradition is gaining a foothold in Seattle, Cathy knows about it.

September 13, 2013
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Don’t know asiago from affinage? Whole Foods Market® cheesemongers do, and 77 of them put their expertise on display at the second annual American Cheese Society Certified Cheese Professional™ exam.

August 23, 2013
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Cathy Strange’s role as global cheese and specialty foods buyer for Whole Foods Market® puts her in the unique position of travelling the world to not only discover and encourage the world’s great cheesemakers, but also to help advance the artisanal food movement and investigate the world’s emergent food trends. If a new preparation technique is causing ripples in Berlin, or a centuries-old curing tradition is gaining a foothold in Seattle, Cathy knows about it.

July 25, 2013
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Cathy Strange’s role as global cheese and specialty foods buyer for Whole Foods Market® puts her in the unique position of travelling the world to not only discover and encourage the world’s great cheesemakers, but also to help advance the artisanal food movement and investigate the world’s emergent food trends. If a new preparation technique is causing ripples in Berlin, or a centuries-old curing tradition is gaining a foothold in Seattle, Cathy knows about it.

June 1, 2013
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Explore the world of cheeses from alternative milks like goat, sheep and buffalo.
April 8, 2013
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Whether you choose feta from sheep, goat or cow’s milk, be sure to add it to salads, tacos, pizzas and more. Try our favorite feta tips.
March 6, 2013
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Join us in our stores on Saturday March 9, 2013 at 3pm EST as we simultaneously crack and sample over 400 wheels of authentic Parmigiano Reggiano across the US, Canada and the UK. Plus we'll have food pairings and more! Who doesn’t love free cheese samples?
February 14, 2013
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If you’re not acquainted with the center of the cheese universe, Parmigiano Reggiano, let's give you a taste of this astronomical fromage!
December 20, 2012
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Sharing good times, wonderful food and the experience of new and tasty treats with family and friends is one of

December 5, 2012
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One, two, brie - the holidays are here and we’re here to share our favorite ways to prepare and serve brie! Don’t forget those wine pairings!
October 3, 2012
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brieCrusty bread, prepare to meet your match! Just in time for your next party or impromptu gathering, Isigny Ste. Mère Brie is in stores now and you’ll only find it at Whole Foods Market.

September 28, 2012
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Certified Cheese Professional LogoOur cheesemongers don’t crumble under pressure, whether it’s at the cheese counter or during the first-ever American Cheese Society Certified Cheese Pro

September 24, 2012
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Rogue River BlueInnovation and respect for history reflect the ongoing legacy at Rogue Creamery. Did you know that Rogue Creamery was the first producer of blue cheeses west of the Mississippi?