☰ menu   


april 29

In Queso You Missed It April 29th


Hello cheese friends and happy Sunday! We’re rounding out National Grilled Cheese Month with a week’s worth of mouth-watering cheese news for you, including Bon Appetit’s tasty spread of Cheese Week tidbits. Enjoy, and don’t forget to treat yourself to a cheese plate… or three! Here’s what you might have missed this week: Do yourself […]

Ruminations - Government Cheese

Warm Memories of Government Cheese


Anyone who’s ever had a good subsidy knows the magic of “government cheese.” For those who don’t know, it resembles cheddar in texture but is not unlike Velveeta; it’s vaguely processed but with a resistant, hard-cheese feel. It’s orange in the way that traffic cones and Donald Trump are orange and comes in large, rectangular […]

In Queso You Missed It April 1st


Happy Easter cheese lovers! Hopefully by now the mimosas are flowing and you’ve called animal control to take care of those strange egg-toting bunnies. We’ve resurrected the past week’s best cheese news to help kick off your holiday festivities. But first, we have horrible news to report: the Trump administration has just announced that it […]

Cauliflower

Cauliflower n’ Cheese


What do Pinterest feeds, restaurant menus, and Trader Joe’s have in common? They’re all chock-full of cauliflower. The cold-weather vegetable has taken the food world by storm, appearing in roasted form on small plates and as a carb-light replacement in everything from mashed potatoes and pizza crust to mac and cheese and cake. It may […]

In Queso You Missed It February 4th


Happy Super Bowl Sunday, cheese lovers! Before the madness ensues, call a timeout, take a knee, then go for two – two cups of coffee with your morning news, that is. Did someone say cocaine cheese sticks? Here’s what you might have missed this week in cheese: The most dangerous cheese in the world is […]

Ask the Monger: What Cheeses are the Best for Melting?


What Cheeses are the Best for Melting?  In general, higher moisture cheeses that are young and soft or semifirm are the best for melting. Start by figuring out what you are cooking. Having fun with Fondue? I say look to the mountains! Some of the best cheeses for melting are the nutty, grassy, and fruity […]