Cheese Blog

Months ago I had taken a photo of an especially melty, shiny sexy, heavy breathing type of Roqefort to feature, but in my excitement over, I don't know, a chestnut honey, or the Winnimere release, I lost track of my plans. I forgot about Roquefort. It wasn't until I was perusing one of my favorite cheese blogs the other day, Madame Fromage, and saw that she was hosting a Blue Cheese Invitational that I remembered my dearest blue. Thank you, Madame.

I decided not to say much about it until I had something as firm as a wheel of Vella Dry Jack to share with you, but now things are very firm. I'm very excited to share that I am writing a book about cheese: "It’s Not You, It’s Brie: Behind the Wheel, A Guide to Unwrapping American Cheese & Culture."

The season of the goat is among us. Unlike cows who can generally be milked anytime throughout the year within their 300-day lactation cycle, goats are on stricter breeding and milking cycles that are more tied to the time of year. Spring is goat season.

Last February I headed to my first cheese conference, learned the official handshake and secret word that let me through the door (I can't tell you what it was but can disclose that the secret word started with an L and ended with tose), and learned more about cheese and met more in the community than I ever thought I could in two days. Put on by Delice de la Vallée cheesmaker Seana Davis, the Sonoma Cheese Conference holds a special place in my heart.

It has been a while since I wrote about the glories of the "It's Not You, it's Brie" cheese club, so I thought I'd toss the little fella a (milk) bone and share the latest selection write ups. Every month I put together a pick-up only cheese club in conjunction with Solano Cellars wine shop and wine bar, composed of three of my favorite cheeses that month, plus an accompaniment to pair with one of the selections.

The first time I tasted Salvatore Bklyn ricotta, I realized that I had been doing it at home all wrong.