By John Stewart, March 27, 2015
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.
By Panna, February 28, 2015
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.
By Jennifer Cheng, February 17, 2015
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.
By Elizabeth Leader Smith, February 6, 2015
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!
By Elizabeth Leader Smith, January 27, 2015
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!
By Allison Burch, December 20, 2014
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.
By Megan Myers, December 3, 2014
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.
By John Stewart, December 2, 2014
Pining for Alpine cheeses? Come to our free Cheese Nights on Tuesday, December 9.
By Cathy Strange, November 7, 2014
Still made with traditional methods seasoned, salt-cured, air-dried Prosciutto di San Daniele has a distinct taste that captures the flavor of Italy.
By John Stewart, November 4, 2014
From taste and texture to a few of our favorite cheeses, here is an easy guide to building a better cheese board.