How much are you willing to spend on a piece of cheese for dinner tonight? Retailers think a lot about that. They know their shoppers focus more on the price per piece than the cost per pound. They suspect you won’t flinch at five dollars for a chunk of Cheddar, however small. But eight dollars for twice as much? That’s when they lose you.
Read moreHe’s the Big Cheese Now
Photos: Ellen Cronin
Not every person behind every cheese counter is a passionate cheese enthusiast. But many who are dream of competing in the Cheesemonger Invitational, the semi-annual smackdown that crowns a victor after two days of grueling tests and contests. Evaluated on their skills at selling, cutting, tasting and pairing, the participants engage in friendly battle intended to raise the stature of their craft.
Read moreIt’s A (Cheese) Marathon
Thirsty Bear Kazlov Stout with Rogue Creamery Smokey Blue / Ina Maria Bagne
If you want to get your Ph.D. in cheese and beer pairing, join me at Thirsty Bear, the San Francisco brewpub, for the ninth annual Cask & Queso on February 16. This is a marathon: Seventeen craft beers paired with seventeen cheeses. Good thing I’ve been in training. Even if you can’t go, you might be intrigued by some of the matches [link to post] from previous years. The Thirsty Bear team really gets it. No wonder this event, part of San Francisco Beer Week, always sells out.
Read moreCalling It Quits
Photo: Jim Paussa
I’m sad when any American cheesemaker shuts the doors, but especially someone as talented, spunky and ambitious as Wendy Mitchell. Mitchell’s ten-year-old Avalanche Cheese Company, in Colorado, won a heap of blue ribbons for its goat cheeses. Mitchell had an impressive record in business. What on earth happened?
Read moreWhere’s the Soup?
I can hardly complain about the cold weather in Napa Valley. But still, my calendar says soup. Mushroom soup, minestrone, puree of everything-in the vegetable-bin soup. If it’s chilly where you are, make soup, and then bake up some flaky, tender Cheddar Chive Scones to go with it. Thirty minutes, start to finish.
Read moreSleeper Hits of 2017
Seasoned greetings: Deer Creek The Blue Jay
American cheese merchants know they can sell triple-cream Brie without lifting a finger. But what fun is that? The best merchants take risks, bringing in new creations and unfamiliar cheeses that required some hand selling. And every year, a few of these newcomers click with customers and sprint away from the pack. I asked several top retailers from around the country about the new (or newish) cheeses that over-delivered for them this year.
Read moreTarts on Fire
You read it here first: Tarte flambée is the pastry trend of the year. I’m seeing it everywhere—okay, three places lately—and I’m so happy it’s having a moment because I’ve loved this Alsatian specialty forever. For New Year’s Eve with the first glass of Champagne…well, that’s my plan anyway. I’m pretty pleased with my recipe. Even in a home oven, the crust comes out super-crisp around the edges, with creamy fromage blanc, onions and smoky bacon on top.
Read moreIowa's a Blue State Again
Welcome back, Maytag Blue. We’ve missed you. Just in time for holiday cheese boards, this beloved Iowa product has returned to shops. It has been almost two years since Maytag Dairy Farms suspended production, in the aftermath of a positive test for Listeria in two lots of cheese. (No related illnesses were ever reported.) The road back has been longer and costlier than the owners imagined, but they managed to find a silver lining in this traumatic experience.
Read moreHealing Power of Cheese
Mood lifter: Tomme de Fontenay
Last month’s wine-country wildfires were cruelest to those who lost loved ones or their homes, but those with businesses in the affected areas are also struggling. What will the future look like for a cheese counter whose best patrons are temporarily homeless? One highly regarded Sonoma County cheesemonger took a particularly big hit.
Read moreYour Cheese & Beer Checklist
Here they are: the five cheese-and-beer pairings to try before you die. No rush, right? You have time. But please don’t wait to try these duos. They are fall-weather friendly, and each is practically a religious experience. Let’s just say these are no-fail, road-tested, unimpeachable pairings, and I want to share them with you in time for the party season. So you have homework to do, but here’s the study guide. You’re welcome.
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