I’ve been trying to figure out how Central Coast Creamery [www.centralcoastcreamery.com] has come so far so fast. The five-year-old California producer has already earned heaps of ribbons in competition, and I see its cheeses everywhere. Last summer, cheesemaker-owner Reggie Jones claimed three more blue ribbons at the American Cheese Society [www.cheesesociety.org] judging, including one for Dream Weaver (above). That’s a brag-worthy feat for any creamery, much less a newcomer. How has Jones engineered his success? Are there lessons here for others…in any business?
Read moreHow Much Will You Pay?
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 moreBack in Action
Three years ago, one of France’s most respected affineurs stopped shipping his sublime cheeses to the U.S. Pascal Beillevaire was a cheese-world rock star, his wares selling briskly here and at his 20 shops in France. Then, in mid-2014, the FDA put the entire line on Import Alert, along with cheeses from several other European producers. The banned cheeses, tested on entry, had failed to clear the FDA’s high bar.
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He’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 moreDutch Treat
Even dinner guests who tell me they detest goat cheese tend to devour the goat Gouda I serve. “This is goat cheese??” they’ll say, astonished by how sweet, silky and mellow it is. Yay! Another convert. How can you not love a cheese that tastes like it’s halfway down the path to candy? A fine goat Gouda like Brabander deserves to be loved by everybody, not just people with cow’s-milk allergies. Dutch rock-star retailer Betty Koster oversees the long aging, so no wonder it’s fabulous. Grab your cheese plane and a jar of fig jam and get to know one of The Netherlands’ tastiest exports.
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.
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