This St. Patrick's day when you serve the beer -- and just so we're completely clear, when I talk about beer on St. Patrick's day I mean a good porter -- bring out the cheese plate.
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I called up a few cheesemongers and chipped away at their curd nerd knowledge asking them about some of their favorite cheeses that other people weren't buying or had no idea existed.
When I lived in New York, I tended to spend about twice as much at Murray's each year as I did at every supermarket combined.
When one thinks of the great cheese countries of the world, they may think of brie from France, gruyere from Switzerland or cheddar from the U.K. But ...
Evin J. Evans, of Split Creek Farm, fell in love with goats when she was a teenager. She now has 350 goats of varying ages on her small dairy farm, and she knows them all by name.
The trick to getting past the scary cheese phobia is talking to your local cheese monger and tasting regularly.
You may know a local source for organics that we haven't heard of. To support these local farmers, and cheese makers, and cottage kitchens, write to us and tell us what they sell and where to order.
Time to show that the artisan cheese industry in the US is more than a lot of hot air from the Slow Food and sustainable agriculture movements.
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