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You Can Count on Mongers


In this weird new world, cheesemongers are among those front-line workers exposing themselves to potential health threats. Cheese is both a comfort food and a specialty item, but many shops with cheese counters are considered essential as a type of grocery store. The necessity of sustenance affords mongers a guaranteed income amid COVID-19-related shutdowns, even […]

Voicings: Rachel Fritz Schaal


Rachel Fritz Schaal makes it her business to fight for the little guy—namely, microbes. “I can go hard here,” she says, when asked to explain the merits of native dairy cultures, “so I’ll back off.” Schaal, along with her husband, Peter Dixon, and sister, Alex Schaal, is co-owner of Parish Hill Creamery in Westminster West, […]

Carrying the Torch


What exactly does it take to be considered a cheese professional? Sure, you need to understand the science behind cheesemaking, be able to identify tasting notes with certainty, and have a vast mental database of cheeses at your disposal. Equipped with this arsenal, you are technically qualified to consider yourself an expert, and, with the […]

In Queso You Missed It: February 9th


The 2020 Winter Cheesemonger Invitational took place in San Francisco a few weeks ago, where some of the best mongers from across the country competed in a day-long crash course in all things cheese, charcuterie, and mongering. A week later, our Editor-in-Chief wrote about her firsthand account of the event. Read it here, or check […]

My Day as a Judge at The Cheesemonger Invitational


As I turned yet another corner in search of the entrance to The Midway, home to The Cheesemonger Invitational for the second year in a row, I wondered what I was walking into. The RuPaul’s Drag Race of cheese challenges? The Great British Bake Off of curd competitions? It was 10 a.m. and honestly, I […]

Keep Calm and Eat Cheese


In 1991, founder Patricia Michelson (right) opened the first La Fromagerie location in London’s Highbury Park neighborhood with a dream of bringing carefully crafted cheeses to the city. Now more than two decades later, Michelson has realized her dream and then some. Part cheese-and-produce shop, part fine-dining restaurant, part wholesale operation, La Fromagerie has evolved […]

Ask the Monger: Where Does Blue Mold Come From?


  I heard that the blue mold in blue cheese comes from bread. Is that true? The short answer: It can, but it usually doesn’t. The large genus of molds called Penicillium comprises many species, including the blue-hued P. roqueforti that enjoys growing on myriad foods like cheese and bread. These harmless molds come in […]

Shop Talk: Mad River Taste Place


Wedged into the tiny ski town of Waitsfield, Mad River Taste Place is centered around an all-Vermont selection of beers, ciders, spirits, and 80 to 90 cheeses

Ask the Monger: Why Are Washed-Rind Cheeses Orange?


Ever wondered where washed-rind cheeses get their color? We have your answer.