THE CHEESE (B)LOG

March 5, 2018

Marche’s Midwest Cheese Heroines

For centuries, cheesemaking was “women’s work”. While men saw to the animals and fields, women were relegated to the indoor duties, including making cheese. But as dairy production in the US became industrial and cheeses were factory-made, the intricate art of turning milk into cheese was nearly lost. The emergence of the good food movement in the 1970’s saw women […]

June 7, 2017

Celebrating the Art of Cheesemaking… by Maureen McHugh

If you are a true foodie, then you know the thrill of food is not just eating it but learning where it came from and how it arrived on your plate. If you work with cheese everyday you get the pleasure of hearing the stories of cheese production. But the real thrill is to meet the cheesemakers, hear their stories […]

May 22, 2017

Smokey Blue + Apple Cole Slaw

This is a quick and easy side dish to serve with grilled foods and other hearty fare that highlights the smoked-tinged blue cheese from Rogue Creamery. For a little variation, top with crumbled bacon or chopped caramelized walnuts. 2 cups mayonnaise ¼ cup grainy mustard 2 tablespoons apple cider vinegar 1 teaspoon kosher salt ½ teaspoon fresh ground pepper 6 […]

May 12, 2017

Cheesemonger Q+A: Steven Merkle

Favorite cheesy dish? The many variations of Mac and Cheese. Wine or Beer? Wine Cow, Sheep or Goat? Sheep; Rich, buttery, and nutty. Yum Desert Island Cheese? It would have to be a hard cheese that can keep longer then most and keep me nourished until the boats arrive rescue me. I’d take Parmigiano Reggiano. If I were a cheese I’d be… An […]