You're Invited! Cheese Nights: Celebrating Responsible Cheesemakers

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.

The Wheel: Parmigiano Reggiano and Brie

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.

Keepin' it Wheel with Massimo Bottura

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.

A Fine (Vegan) Cheese

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!

Cheese-y Game Day Grub

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!

Let’s Talk Cheese with Cathy Strange and Panna

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.

Antipasto Perfecto for the Holidays

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.

More Alpine Cheeses Please

Pining for Alpine cheeses? Come to our free Cheese Nights on Tuesday, December 9.

Bringing You the Very Best Prosciutto

Still made with traditional methods seasoned, salt-cured, air-dried Prosciutto di San Daniele has a distinct taste that captures the flavor of Italy.

Build a Better Cheese Plate

From taste and texture to a few of our favorite cheeses, here is an easy guide to building a better cheese board.


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