On the Sunday afternoon of my recent vacation visit to Luzern Switzerland, my hosts packed me and the kids in the car and drove 30 minutes to the postcard-worthy town at the base of Mount Titlis, a beautiful resort called Engelberg. We...
Q: How do you know when it's fall?
A: Rogue River Blue is back in stock!
That's right, after too many months of waiting the BIG DADDY of the Rogue Creamery line is finally back in the stores! This raw milk blue is made only in autumn, and...
This coming weekend is the Chicago Gourmet at Millenium Park. This coming Saturday and Sunday we will be offering deliciously cheesy samples at our booth in the NASFT pavillion. As a bonus, we're also going to have a few cheesemaker guests.
On...
We've kidnapped cheesemaker Jeremy Stephenson for the day. At the ACS conference last month Tarentaise, made on Spring Brook Farm won first place in the farmstead cheese category and third place in the all-around Best of Show competition. For your...
This year during the conference held in Seattle the ACS held their 2nd annual Cheesemonger competition. Cesar, our senior buyer and head fromager and myself-Cristi, the store manager at our French Market location- paired up to represent Pastoral....
Coming straight off of it's 1st place win in it's category for aged goat cheese and 2nd place Best of Show win at the ACS conference we're tasting the Bonne Bouche from Vermont Butter & Cheese Creamery and pairing it with a Viogner blend from...
We've got two great products this week with Belgian traditions and American twists. Read on!
The Cheese, Bridgid's Abbey is from the mother and son duo at Cato Corner farm in Colchester, Connecticut. This Trappist-style monastery cheese has a...
