latest Blog posts

Ossau Lovers, Rejoice!

This week we've got a delicious Spanish cheese called Idiazabal! It's a delicious smoked sheep's milk cheese that Ossau fans will find irresistible. If you're not a smoked cheese person, ... read more

Mike the Cheese Nerd – Gouda and Ossau Videos

Hey folks! It's Mike here with a quick heads up and delicious treat: we have a Youtube channel! Check out our first two videos, featuring heavy hitting Aged Gouda and ... read more

Mike’s Beer and Cheese Corner

Some of the oldest known cheeses were created by abbey monks; and, they were, coincidentally some of the world's oldest beer producers. It's safe to assume then that beer and ... read more

Mike’s Meat n’ Cheese Corner: Pork

Since the summer has arrived, the grills are being cleaned and prepped for a season of firey flavor, and I know we need to talk about MEAT and CHEESE. Few ... read more

Mike’s Cheese Corner: Frutti di Bosco

Welcome back! Finally, after the holiday has passed and summer is upon us, it's high time we spoke about one of cheese's best friends and life partners in depth. Today ... read more

Mike’s Cheese Corner: Milk Myths and Fat Faux Pas

This week we're going to expand your knowledge base about cheese's sacred main ingredient: milk. There are three major types of milk used in cheesemaking, namely goat's milk, cow's milk, ... read more

Mike’s Cheese Corner: That’s Some Gouda Stuff

Three words: breadth of flavor. Eating Gouda is literally a journey of taste- starting sharp, changing to sweet and creamy, with glorious notes of toffee and caramel lingering throughout its ... read more

Mike’s Cheese Corner: Bleu Suede Shoes

It's time for my most pungent cheese post yet! While bleu cheeses have incredible taste and amazing consistency, they can all be summed up as strong. Bleus come in many shapes and ... read more

Mike’s Cheese Corner: The Chedd-Addendum

I love Cheddar so much that it deserves another post, this time to spotlight some of the "oddballs" of the Cheddar universe. As I mentioned in my previously Cheddar-flavored article, the cheese ... read more

Mike’s Cheese Corner: Chevre-olè!

Tangy, tart, aromatic, but inexplicably smooth and irresistable- we're talking about goat's milk today. The French generally call all goat's milk cheeses chevre (pronounced SHEV-ruh) but to many the word ... read more