THE CHEESE (B)LOG

March 18, 2024

How to Build a Cheese & Charcuterie Board

by Katie Glaudell Marché is here to demystify the art of charcuterie board building–all are takes is a few tips, practice, and confidence! Firstly, let’s address the term “charcuterie.” Pronounced “shar-KOO-ter-ee,” the word in English only refers to cold cured meats. So, if you don’t have meat on your board, it is technically not a charcuterie board. Now to get […]

January 21, 2024

Après-Ski Eats for a Midwestern Winter

by Katie Glaudell The holidays are over, the cheery twinkling lights are coming down, yet the darkness and dismal weather remain. How do we get through the rest of winter with our sanity intact? This year, I’m taking survival tips from “après-ski” culture. But what is après-ski? A time of day? A cuisine? A state of mind? Yes, yes, and […]

October 27, 2023

halloween candy and cheese pairings laid out on plates

Halloween Candy + Cheese: The Magic of Food Pairings

by Katie Glaudell Halloween isn’t just for kids, and grocery store candy can be gourmet. Here’s how to pair your Trick-or-Treat haul with artisan cheese and elevate a sugar fest into a grown-up snacking experience! The Principles of Pairing Pairing Candy with Cheese So with these basic principles in mind, pairing your leftover Halloween candy with cheese isn’t such a […]

July 13, 2023

The Cheesemonger Invitational – a.k.a. the “Cheese Olympics”

by Katie Glaudell feat. Molly Hess What is the Cheesemonger Invitational? Called CMI for short, the Cheesemonger Invitational is a U.S.-based multi-day conference and competition hosted twice a year–usually in New York and San Francisco–by artisan importer Maker to Monger. Founded in 2010 and sponsored by a variety of organizations, from European dairies like Isigny Ste-Mère to domestic interest groups […]