Making the Most of Your Mighty Parmigiano Reggiano

Whether it’s slicing, serving, storing or using in recipes, learn the many uses of the mighty, versatile Parmigiano Reggiano.

The Making of Mighty — How Land and Hand Make Parmigiano Reggiano King

Parmigiano ReggianoIs 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

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Favorite Holiday Pairings from Our Cheese Pros

Holiday Cheese PlateDid you know that more Certified Cheese Professionals work at Whole Foods Market than any retailer in the world?

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Cheers to Champagne Cheddar

Champagne Cheddar Cheese Straws

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The Cheese Board: A Host’s Best Party Secret

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?

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Food Trends: Washed Rind Cheeses

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.

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We’re Tops in Cheese Expertise

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.

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Food Trends: Mostarda

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.

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Strange Food Trends: Raw Milk Cheeses

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.

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Cheeses From Another Udder: Alternative Milk Cheeses

Explore the world of cheeses from alternative milks like goat, sheep and buffalo.

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