We’re Tops in Cheese Expertise

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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.

Feta Fetish

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.

Prepare for the PARMAGEDDON!

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?
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Parmigiano Reggiano: The Center of the Cheese Universe

If you’re not acquainted with the center of the cheese universe, Parmigiano Reggiano, let's give you a taste of this astronomical fromage!
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New! Celebrate with Champagne Cheddar

Eat, Drink and Brie Merry

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!
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Bonhomme French Brie

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