THE CHEESE (B)LOG

March 21, 2016

The Goat Blaaaaa-g by Maureen McHugh

Spring has finally arrived and for me that means longer days, the arrival of spring herbs and vegetables and of course fresh goat cheese! The word chèvre in French means “goat”. An appropriate name for a cheese so simple and un-manipulated, it’s the closest thing to eating what the goat’s been eating – herbs and grasses and hay – transmuted through the art […]

March 16, 2016

What We’re Drinkin’: O.P.P. (Other People’s PINOT) by Susan Argiris

O.P.P. (Other People’s PINOT – that is…), Mouton Noir, Willamette Valley, Oregon After I cleared up that the second “P” is for Pinot Noir, the second thing I noticed about this wine was it’s stark, yet interesting label. I was looking for a nice and easy Pinot Noir and Jack suggested this bottle. He then explained that the owner and winemaker of […]

February 25, 2016

We’re Rolling Out the Red Carpet: See WHO our Favorites are Wearing

We are ready to help you put together the perfect ensemble for your Oscar party. Always elegant HUMBOLDT FOG gets a little zesty dressed in ESCH CHERRY PEPPER JELLY. The usually rustic DI BIANCO PIEMONTE classes it up in a splash of AMES PRAIRIE FLOWER HONEY. Just ravishing in a smear of MEMBRILLO QUINCE PASTE is the nutty QUESO ZAMORANO. […]

February 24, 2016

THAT’S A MOUTHFUL: HOW TO PRONOUNCE SOME OF OUR FAVORITE CHEESE

If you’ve ever been overwhelmed at the cheese counter at Marché (mar-SHAY: French for market) by the myriad of foreign names, you just may be missing out on some of our formaggi preferiti (fro-MAHJ-ee pref-ahr-EE-tee: Italian for favorite cheeses). Here’s a rudimentary guide to pronouncing those tongue-twisting treasures. AFFIDÉLICE: aw-fah-day-LEASE. (Chablis-washed little bundle of funk.) BLEU D’AUVERGNE: bluh-doe-VAIRN. (A worthy, classic blue […]