It's funny that we've never covered this truffle-studded cheese before. Rich, creamy, and dotted with plenty of specks of the good stuff, Sottocenere is actually pretty easy to find. And with just the...
Last Thursday, The Martha Stewart Show aired their first-ever Cheese Show. Martha hosted a number of American cheesemakers and authors, led the audience through a tasting of a cheese plate, and even m...
Cheese storage is one of those confounding subjects. If you buy a really nice cheese, you don't want to ruin it with a lack of parenting skills, right? Perhaps you know how you shouldn't store chees...
Halloween isn't a particularly cheese-centric holiday, but if you're planning a celebration of the caseophilic persuasion on Saturday, this is the cheese to serve. It's just about as classy as it gets...
Look closely. It's as if I had a premonition that this cheese was rip-open-worthy. See those tear marks on the packaging? They're for good reason: if you had a hunk of this, you'd be opening it as fas...
Blue cheese and an iceberg wedge. It's all about that soul-satisfying cold crunch, the bold, creamy blue, almost profound in its simplicity. The dish would be at home among the roster of Dana's Weeken...
Just a month ago, I was complimenting the cheese counter at Whole Foods. My, how quickly things change. On Friday, imagine my bewilderment when there, in writing, I noticed a large sign explaining a c...
As someone who's more often snobby about her cheese than not, it's never been hard to admonish the admitted lovers of American cheese. Like, Kraft singles American cheese. So imagine my inner-confli...
In the world of cheese lingo, the term farmstead is becoming as popularized as ever. I'd even predict that it'll soon be thrown around as frequently and with as much comfort as grass-fed and free rang...
If you live in the Bay Area, put this cheese on your To Try list (much more enriching to follow than that nagging old To Do). The story behind the cheese and the people who make it ain't bad, either: ...
It's hard having a cheesemonger for a daughter. She's tasted a lot of what's out there, and (admittedly) can be pretty snobby when it comes to cheese. Take it from my parents, who continually try to i...
Know anyone who doesn't eat cheese due to lactose intolerance? Or perhaps you yourself have to turn down cheese because of a lactose allergy? What you probably don't know is that lactose intolerance s...
It may rival goat cheese, feta, and ricotta as one of the best cheeses to have on hand during hot summer months, when lighter, fresh cheeses make the best accompaniment to grilled food and summer vege...
In the spirit of this month's Escapes theme, the cheesemonger in me got to thinking: How do I escape with cheese? Just how and when does cheese have the ability to transport me to a different place? T...
An homage to traditional English cheddars is long overdue. And because this morning I came across a most interesting section of the website of one of my favorites, I thought I'd profile not only the c...
Attention all New York and New England Cheese Lovers! We just heard about a 24-hour cheese extravaganza open to anyone willing and able to make the trek: travel from New York City to Vermont for the V...
When cooking with cheese, there's nothing much worse than choosing the wrong cheese for the wrong application. Mozzarella's not great as a finisher atop pasta in the same way that parmesan is, for exa...
From Consider Bardwell Farm in West Pawlet, Vermont, comes one of the best cheeses around.... and right now it's at particular peak, perhaps because it's most definitely the season for a cheese of thi...
Nora the Cheesemonger is away this week, so we decided to look back at all the cheeses we've covered over the years. You may not realize how many cheeses we've looked at, talked about, and reviewed. W...
With so many cheese lovers out there sharing their enthusiasm for cheese trends, news, and stories, there's almost no reason for the rest of us not to become more cheese obsessed. It's partly sites li...
What's been largely a dairy belt phenomenon is now steadily making its way to a wider audience of eager eaters. The humble cheese curd is gaining in popularity, with culinary applications that go way ...
It's one of the first tenets of cheese etiquette: don't eat cheese straight from the fridge. Ever. Cold cheese doesn't taste like much. But how long should you leave a cheese out? And what's the one ...
Understanding how cheeses age is about as important as being aware of the difference between a perfectly ripened peach and one that is as hard as a softball. Knowing what's right is most definitely to...
A small creamy cheese called La Tur has been gaining a hefty number of groupies in recent years. If you're one of its followers, we bet you may not know that it belongs to the robiola family, a small ...
Although it's not a cheese in the strict understanding of the word, mascarpone often falls within the realm of cheese scholarship. So perhaps no better than a Cheesemonger report to give it some air t...
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