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"Like a string of pearls elevating a black dress, ash adds panache to cheese," writes @christine.rudalevige. #Linkinbio for the latest edition of Cheese Science.
Buy this cheese wheel-shaped building and make it a cheese shop again. Link in bio for one brie-lliant real estate opportunity!
Credit: @deadmotelsusa
After the devastation of Helene, numerous Western North Carolina cheesemakers are struggling. Some have lost everything, others need major infrastructure repairs, and many have had to dump inventory due to loss of power.
If you are interested in supporting these cheesemakers during their time of need, consider donating to the WNC Cheesemaker Helene Recovery Fundraiser.
Your donation will go directly to cheesemakers in need as they rebuild and get back on their feet so they can continue to create award-winning cheese, offer visits to their farms, provide baby goat time, and more.
Those who benefit will be cheesemakers on the @WNCcheesetrail as a whole, with the group requesting specific needs internally as they arise. Check out @WNCcheesetrail story highlights for more info on where to donate to support North Carolina farmers and makers.
No meat this Monday? No problem. Caramelized onions and Comté cheese come together in this satisfying bean bake recipe. Link in bio.
In the mood to be spooked? These five cheeses pair perfectly with scary movies. 👻
Link in bio for your weekend plan inspo.
Thanks for including us, @saveurmag! ❤️ 🧀 🤑
Raise your hand if you trust the expert. 🙋🏻♀️🙋🏾♂️🙋🏼♀️
Credit: @smileywileydog
What an amazing end to our 2024 Counter Culture series!
Last week we gathered in Chicago at @midwestcoastbrewing with an incredible group of cheese pros to learn, engage, and eat more cheese than you can shake a stick at.
These events are a great excuse to get together with other cheese people, and they are made possible by our fantastic sponsors and on-the-ground cheese shop partners (shout out @beautifulrind ). Thank you to our series sponsor @gruyere_aop and all of our presenting sponsors for helping bring the Chicago cheese community together!
We`re still finalizing our 2025 schedule, tell us in the comments where you want to see us pop-up next!
Move over, pumpkin spice lattes—mulled drinks are where it`s at. 🍎🍷
Link in bio to learn more about the cheeses Casie Wiginton of @antonellischeese pairs with the warm, spicy beverages of fall. 🍂
We`ve all heard of a speakeasy, but have you heard of a Speakcheesy? 🧀
Meet North Carolina cheese entrepreneurs Michelle and Stevie Webb and learn about Wedgewood, their new wine and cheese bar venture. Link in bio.
Our idea of self care ✨️
📸 @adamdetour
Though debated, France lays claim to creating between 300 and 1,000 types of cheeses – which makes Paris a perfect home for a museum devoted to French cheese!
In this edition of Wheys Less Traveled, our executive content director @malscy reviews her June visit to le Musée du Fromage. See if you’ll want to add this new (and artfully aware) stop to your vacation itinerary at the link in bio.
Moo Deng is all of us. 🦛
Like many people in the cheese world, Katie Machen`s journey to cheesemongering has been full of twists and turns. With a background in creative writing and teaching, it was only a matter of time before she found a way to combine her two worlds in the form of a cheese writing class for kids.
"We brainstormed words describing flavor and texture—buttery, salty, funky; creamy, crumbly, sticky—and discussed concepts such as what it means for a cheese to "taste grassy."
I’d never eaten grass, but the cows had, and we discussed the animals and where they live. In a world and a city where we can find whatever we want whenever we want it, concepts of seasonality and availability can feel distant."
Read @katie.machen ruminations on teaching the language of cheese at our link in bio.
Illustration by @ireecespieces
Sink your teeth into Vampire Slayer 🧛🏼 🧄
This striking, black-waxed cheddar gets its name from its garlicky flavor and aroma—which some say is strong enough to kill a vampire!
Read more about our fall centerfold cheese at our link in bio.
✋️ CHICAGO There is still time to snag a ticket to next week`s Counter Culture! Join us on Tuesday, Sept 24 at @midwestcoastbrewing for a full day of cheese education, networking, and of course, tasting!
Plus, we`re ending the day with an extra special cheese and beer tasting you won`t want to miss.
Who Should Attend: Anyone in the cheese or specialty food industry who is interested in learning more about cheese.
🎟️ TICKETS on sale at our link in bio 🎟️
Go back to school with culture 📚️ Our fall issue should be hitting mailboxes any day now!
Inside you’ll find a feature on India’s growing artisan cheese industry by @milk_trekker, an interview with cheese legend Kate Arding, and an expanded cheese 101 feature that’s destined to become a counter-staple for mongers for years to come!
And with spooky season upon us, it’s only fitting @CalkinsCreamery Halloween-staple Vampire Slayer takes center stage as our cover model and centerfold cheese.
Not a subscriber? Sign up today at the link in our bio!
📸 @shilpaiyereats
🧀 Giveaway Alert! 🧀
Hey cheese pros, want to level up your dairy marketing game? We`re giving away a seat to Cal Poly`s one-day intensive marketing workshop! 🌟 Learn how to create a winning sales strategy, boost your social media, and thrive in today`s dairy market—all in one action-packed day.
How to enter: Follow the link in our bio and enter your email for a chance to win. A winner will be selected and notified on September 21st.
Note, this class takes place in person at the Cal Poly Products Technology Center in San Luis Obispo. Please only enter if you will be able to attend in person!
#MarketingWorkshop #Cheese #Giveaway #DairyIndustry
What`s better than a cookie? A cookie with cheese in it.
Get the recipe for these crumbly Appenzeller and rosemary sablés (aka French shortbread cookies) at the link in our bio.
✍️ & 📸 @itsjennybravo
Discover the nuanced, nutty flavors of Jambon de Bayonne, perfectly balanced by the delicate floral notes of Gelinotte Comté layered within a flaky, buttery croissant 🥐 😋
Find the full recipe details below 👇
Ingredients:
Shallots
Fennel fronds
Croissant
Fig spread
Gelinotte Comté
Jambon de Bayonne
Instructions:
1. Finely dice the shallots.
2. Chop the fennel fronds into small pieces.
3. Cut thin slices of Gelinotte Comté.
4. Carefully slice through the center of the croissant.
5. Open the croissant and spread a generous layer of fig spread on one side.
6. Layer the slices of Comté inside the croissant.
7. Place the filled croissant onto a baking sheet and bake at 350°F (175°C) for 8 minutes, or until the cheese is melted and bubbly.
8. Remove from the oven and layer thin slices of Jambon de Bayonne inside the croissant.
9. Sprinkle the diced shallots and chopped fennel fronds over the top.
10. Serve warm and enjoy!
For more on Jambon de Bayonne and Gelinotte Comté, check out @petersoncheese and @satiocollection