By Lindsay Robison, October 4, 2014
October is American Cheese Month, and it’s the perfect time to celebrate the country’s best cheeses.
By Lindsay Robison, September 8, 2014
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.
By John Stewart, September 8, 2014
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.
By John Stewart, September 3, 2014
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.
By Lindsay Robison, July 21, 2014
Many 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 favori
By John Stewart, June 16, 2014
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.
By Chad Lott, May 24, 2014
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.
By John Stewart, March 17, 2014
Follow these simple tasting tips as you explore the intriguing world of cheese.
By John Stewart, February 26, 2014
Whether it’s slicing, serving, storing or using in recipes, learn the many uses of the mighty, versatile Parmigiano Reggiano.
By John Stewart, February 19, 2014
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 cradle of cheese royalty can be found in only one place — the fertile, green Po River Valley in northern Italy. Here, cows dine only on grasses and clovers, creating the perfectly flavored milk used by the cheesemakers. If it’s not from Po, it’s not Parmigiano Reggiano.