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Tickets are on sale for the Vermont Cheese Summit!
This TRADE-ONLY event features two days of organized creamery visits, educational programs and panels with cheesemakers, and one-on-one sampling sessions. With only 150 attendee spots, the weekend is designed to feel personal, provide great networking opportunities, and give buyers and industry professionals a feel for what Vermont cheese is all about!
Reserve your spot TODAY at our link in bio!
@vtcheese
We`re hiring a Social Media Manager!
Have you ever thought, "I wish I could create kick a** digital content about cheese as a job?" Well, now is your chance! We are HIRING a remote, part-time Social Media Manager! If you have a deep understanding of cheese and digital media, then this might be the job for you.
Apply at our link in bio!
📸 @mattdutile
What’s the key to the perfect #burger? The perfect cheese!!
But what makes the perfect #cheese? It’s got to be meltable, tangy, and flavorful but not overpowering.
This summer we’re grilling out with @blackcreekcheese 2 year aged extra sharp #cheddar cheese. It is naturally aged for two years, creating a pleasantly sharp and complex flavor that is both rich and nutty.
Pro Tip: Use a cheese slicer like this one to create perfect slices for all your grilling needs!
Check out @blackcreekcheese to learn more!
Last night, the @American_Cheese_Society announced the results from its 2024 Judging and Competition—and it`s safe to say Canada had a great night!
The top two spots were awarded to Canadian cheesemakers, who were selected from 1,596 entries from the Americas.
1st Place Best of Show: Raclette de Compton au Poivre, a raclette–style cheese from @Fromagerie_la_Station in Compton, Québec, Canada.
2nd Place: Le Cousin, a Soft-Ripened Washed Rind cheese from @Fromagerie_Medard in Saint-Gédéon, Quebec, Canada.
3rd Place: Flagship Reserve from @BeechersCheese in Seattle, WA.
Congrats to all the amazing cheesemakers who took home awards last night (and to the volunteers who made this competition and conference possible). We appreciate your dedication to cheese 🧀
Go to our link in bio to find the complete list of winners!
When Wafa Shami (@palestineinadish) reminisces on her early memories of Akkawi, she’s met with a vivid scene of her parents boiling goat’s milk and gently straining soft curds in her Ramallah, Palestine, home. “The aroma filled the entire house,” she says, remembering the final step of preserving the cheese in jars filled with fragrant brines.
To make Akkawi, animals are milked in the spring when fresh grass imparts a vibrant, earthy flavor on the milk. The curds are then molded and preserved in salt water or brine.
Shami shared her recipe for Manakeesh (also pronounced mana’ish), a popular savory flatbread that features layers of melty Akkawi cheese with a sprinkling of aromatic nigella seeds.
Find the recipe at the link in our bio.
✍️ Ashia Aubourg
📸 & recipe @palestineinadish
This week, over 1,000 cheese professionals will descend on Buffalo for the @American_Cheese_Society annual conference (aka #cheesecamp).
As we plan our routes and save places to our Google Maps list, we figured it would be a good idea to reach out to an in-the-know local to get an inside scoop on Buffalo`s cheese scene. Rachel Waschitz Banks (@lemonewe) a founding member of the @newyorkstatecheesecouncil, compiled a list Buffalo`s iconic cheese spots.
From cheese shops and dairy farms to burger joints and ice cream parlors, be sure to check out these spots when you`re in town!
Go to the link in our bio to find the list.
Happy 4th y’all 🇺🇸🧀
When you opt into the Inn at Little Washington’s $32 cheese course, you get dinner and a show, thanks to fromager and “cheese whiz” Cameron Smith.
For nearly 17 years, Smith has been serving cheese with a side of comedy. His act starts the moment he wheels the cheese cart—a rolling cow—into the dining room. Heads turn. iPhone cameras flash. Sure, you get to learn about cheese from a Certified Cheese Professional, but what’s most impressive is how effortlessly Smith intertwines his cheese knowledge with an endless supply of dairy-themed entertainment.
Read Alyssa Langer`s (@missalyss2) Q&A with Cameron from our most recent issue at the link in our bio!
📸 from @innatlittlewash
✍️ @missalyss2
Looking for your next obsession?
Our team of #cheese pros has curated our must-have summer accompaniments for your #cheeseboards. From nutty black sesame butter to vibrant rosé wine jelly, these picks will bring all the flavors and textures to your next #cheeseplate.
Go to our link in bio to read more!
Make an all-American cheese plate this 4th of July 🇺🇸
Go to our link in bio to get our list of 6 cheese boards that celebrate summer`s bounty!
Make cheese the ✨️star✨️ of your next BBQ
We can all agree hot cheese is delicious, but what makes a cheese good for the grill?
It has to have a high melting point, which means that while it will soften somewhat, it will hold its shape over high direct heat. While a wheel of warmed Camembert oozing onto a platter is a truly beautiful thing, it would not fare well thrown right on the grill.
Some of our favorites to grill are Halloumi, juustoleipä (aka bread cheese), queso panela, and real Italian provolone.
Do you have a favorite cheese to grill? Tell us in the comments 👇️
📸 @nicole_wolf_photography
Are you a cheese pro heading to Buffalo for the @american_cheese_society conference?
🎟️🎟️🎟️ Tickets are available for @dzte2022 annual party!!
Proceeds will benefit the Daphne Zepos Teaching Endowment and the newly formed @newyorkstatecheesecouncil
Ample cheese will be provided by @maker_to_monger and several New York cheesemakers, PLUS there will be raffles for amazing prizes from @formaticum, @essexstcheese, @culturecheese magazine, and @shelburnefarms!
Have a great time and support two great non-profit organizations… see you in Buffalo! Get tickets at our link in bio!
@pearlstreetgrill
#daphnezeposteachingendowment #dzte #cheese #cheeselover #americancheesesociety #cheesecommunity #buffalony #newyorkcheese #cheeseparty
Murcia al Vino PDO cheese is made from the pasteurized, high-fat milk of Murciana goats around Jumilla, Spain. Murcian cheesemakers have been making versions of this wine-washed goat’s milk wheel for years. Today only a few producers of the PDO cheese remain.
The most striking characteristic of @quesodemurcia —and the attribute that gives it its name—is the fact that the cheese is soaked in Doble Pasta wine, a locally-famous wine made from the Monastrell grape. Originally, young wheels were soaked in wine early on and then aged, however the practice resulted in fissures in the cheese’s paste; today, wheels are soaked towards the end of its aging period of 45-75 days.
Go to the link in our bio to download a Counter Card and learn more about Murcia al Vino PDO.
A little #swicy summer cheese plate to keep you cool during this heat wave 🥵
Get the pairings at the link in our bio
✍️ @cheesewench
📸 @ninagallant_
styled by @madstrap
Ever wonder why some cheeses are orange?
Psychologically, humans perceive orange to be warm and inviting. Physiological studies show it also stimulates our appetites. So, the decision to place a wedge of French Mimolette, Dutch Aged Gouda, Wisconsin Cheddar, or Shropshire Blue on a cheeseboard for chromatic variety is scientifically sound.
These cheeses obtain their sweet potato hue from annatto, a colorant extracted from dried seeds of evergreen achiote shrubs native to the tropical Americas. But does #annatto change the flavor of cheese?
See what the experts had to say about it at our link in bio
✍️ & 📸 @christine.rudalevige
Throughout this (ohh so cheesy) season of Top Chef in Wisconsin, chef Dan Jacobs has championed his home state—and their most famous food!
We caught up with Dan fresh off filming to chat about how he likes to cook with cheese at @dandanmke and @esterev.mke, find out what`s on his dream #cheeseplate, and score his recipe for homemade #cottagecheese
His dream plate includes:
@CarrValley Caso Bolo Mellage (made with sheep, cow, and goat’s milk)
@Landmark_Creamery Anabasque (Basque-style sheep’s milk cheese)
@MariekeGouda Foenegreek (a raw cow’s milk gouda)
@Hidden_Springs_Creamery Farmstead Feta (a less salty variant of sheep’s milk feta)
Go to our link in bio to get his recipe for Brussels sprout salad with homemade cottage cheese and charred onion vinaigrette.
✍️ @kristineahansen
📸 @ultraclay & @kevinmiyazaki
🎟️ 🎟️ There’s still time to get tickets to the biggest cheese party in NYC! The @thecheesemongerinvitational is an all-you-can-eat cheese extravaganza featuring artisan cheeses from around the world.
Watch as cheesemongers compete on stage for a chance to win it all, all while enjoying cheese 🧀 and drinks 🍺 and tasting their expert pairings.
The event is this Sunday, June 23 at 3pm at @brooklynsteel. Get tickets at our link in bio!!
Soaking cheese in wine >> pairing cheese and wine.
Murcia al Vino PDO is the only European goat cheese soaked in red wine. Made in the coastal region around Jumilla, Spain, wheels are aged for 45 days before being soaked in wine for 72 hours.
Complemented by floral and fruity flavors from the edible rind, the creamy, mild, and snack-able cheese without the funk people often associate with goat cheese.
Go to our link in bio to learn more about Murcia al Vino PDO and find out where to pick some up at a retailer near you!
Patio season is here and so is World Verdejo Day! It’s the perfect ‘patio pounder’ for those warm sunny days! Grab a bottle of Rueda, Spain’s #1 selling white wine, and celebrate with us on June 14.
Did you know:
🍷 Rueda Verdejo is crisp, fresh & complex, appealing to lovers of Sauv Blanc & Pinot Grigio.
🍃 Rueda Verdejo has a long tradition of sustainable practices, well before it was trendy!
👩 Rueda Verdejo producers celebrate gender diversity, with 2/3 of wineries run by women
#wine #spain #rueda #DORueda #lion #verdejo #verdejoday #womeninwine #spanishwhite #summerwine #patioseason
Last but not least, the final 6 Hot Listers 🔥
You probably recognize a few of these faces, perhaps you saw Alisha Norris Jones @_hojicha in Still Life, the new documentary about cheese, or maybe you’ve seen Emmy Rener grace your TikTok feeds as @sophisticatedspreads. Whether you’ve seen them before or are just meeting them, these cheese peeps are worthy of your attention!
We asked each recipient: “What pairing are you ashamed to love?” Here are their answers:
Alisha Norris Jones @_hojicha: “I have no shame over this. I love pairing cheeseburgers (with real deal, melty American Cheese) with fries, ketchup, and Coca Cola.”
Rob Graff @professor_mccheese: “Philadelphia cream cheese and wheat thins.”
Emmy Rener @sophisticatedspreads: “Boursin with a spoon, straight into my mouth.”
Jessica Fernandez Lopez @jessfelo: “Pabst Blue Ribbon and flaming hot Cheetos.”
Holly Aker @localgoodsgathered: “If I was going to be ashamed, and it’s hard to be ashamed of anything that involves cheese, it’s the ridiculous amount of jalapeño-stuffed olives I eat while raining cheese shreds into my mouth.”
@CuttingtheCurd Podcasters:
@carawarren: String cheese.
@jessica_kessica: No shame in cheese! I grew up in the era of port wine cheese balls rolled in nuts, spread on a ritz cracker.
@stingchef: Pub cheese with Triscuits.
Read all their answers at our link in bio!