Ladies and gentlemen, meet Jill Zenoff, winner of the 2019 Cheesemonger Invitational. This semiannual competition is the Wimbledon of the retail cheese world, an opportunity for the people behindthe counter to strut their stuff. In a series of zany challenges, the contestants flaunt their skills at cutting, wrapping, pairing, plating and selling cheese. A combination of Jeopardy!, Top Chef and America’s Got Talent, the day-long battle ends with a winner crowned on stage before a frenzied audience. Despite the contest’s madcap nature, victory confers prestige. For the monger who prevails, doors can open.
Read moreCottage Cheese by You
It has been raining here in Napa (hooray!) so I’ve had time for some rainy-day projects, like homemade cottage cheese. I had forgotten how easy it was, and how delicious. Twenty years ago, Sue Conley—the co-founder of Cowgirl Creamery —shared her stovetop recipe with me. I made it then, used it for a story in the San Francisco Chronicle and then forgot about it.
Read moreYou’re in Luck
They say you’re supposed to eat lentils on New Year’s Day for good luck all year. I’m a skeptic but why tempt fate?
Years ago, as a young cook at Chez Panisse Café, I made a few thousand goat cheese and lentil salads. At least it seemed that way. Customers loved that salad and it was often on the menu.
Read moreSuperstar Cheeses of 2018
Every week, merchants restock their counters with the cheeses they think you want. And then You the People get to choose. Often, you’re predictable (you do love those triple-creams), but sometimes you surprise retailers with your willingness to embrace the new. I’ve been showcasing my discoveries all year in Planet Cheese so thought I would ask some leading merchants what you have liked best. From coast to coast, here are some of your favorites, the breakout stars of 2018. Great choices, People!
Read moreTruffle Cheese Happy Hour
A crusty mini-sandwich filled with oozy truffled cheese is my kind of appetizer. With sparkling wine it’s the happy hour of my dreams. But which truffled cheese? You may have noticed the soaring number of options in this category. Alas, they are not all dreamy. Some are too muted or heavy handed, with blatantly fake truffle aroma. With others, the base cheese is just not that interesting. Here are six I enjoy:
Read moreCheese for a Reason
These days a new cheese has to have a reason for being or it will never find a place at the retail counter. How is it different? What needs does it serve? Why should merchants make room for it?
Cowgirl Creamery—the California company behind Mt. Tam, Red Hawk and other successes—rarely releases a new cheese, so any debut from them is news…..
Read moreSouthern Comfort
I was thinking that some of those wavy Southern cheese straws would be a nice addition to my Thanksgiving relish tray, but I can’t find my cookie press. (Maybe I never had one?) However, I did find my autumn-leaf cookie cutters so that’s what I’m using instead. My favorite recipe for the cheese straws comes from an honest-to-goodness Southern belle and good friend who grew up eating them. I think you’ll enjoy making them for Thanksgiving or any holiday parties to come.
Read moreA Cowgirl’s View
October is American Cheese Month, and to celebrate, I have invited some American cheese luminaries to take over Planet Cheese. Last up: Sue Conley (above left), co-founder, with Peggy Smith (above right), of California’s Cowgirl Creamery. This acclaimed company makes Mt. Tam, Red Hawk, Wagon Wheel, clabbered cottage cheese and several seasonal cheeses. I asked Sue to share a cheese-world issue that’s top of mind for her.
Read moreCheesemaking’s Existential Moment
Photo: Colin Clark, courtesy of Jasper Hill
My brother Andy and I started making cheese in Greensboro, Vermont, in the spring of 2003. We wanted to satisfy three fundamental needs: meaningful work, in a place that we love, with people we love.
We set about developing a business built around a collection of cheeses that would serve as the economic mechanism we would leverage to protect the working landscape in Vermont’s Northeast Kingdom.
Read moreLaura Werlin’s Cheese Board
It may be American Cheese Month, but for me, everymonth is American Cheese Month. Heck, every dayis. It’s been that way for twenty years, having been an American cheese enthusiast and cheerleader all my cheese life. And so it is that when the Planet Cheesemaven herself invited me to write a guest post on my passion subject, I answered with an enthusiastic, “Yes!” Not only was I thrilled to be asked to do this, but I was especially happy to be shining the light on five American cheeses and cheesemakers by way of Planet Cheese.
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