by Jeffery Mitchell | May 10, 2022 | Blog
Culpeper Cheese Company We are excited to announce our new home. Built in 1961, 306 South Main Street spoke to us as an ideal location. Parking, visibility and a huge kitchen with a walk-in cooler that’s located a few paces to Davis Street. The building has been...
by Jeffery Mitchell | May 21, 2017 | Blog, Curd Quips
Cheese is ready to hit the grill for this weekend’s traditional start of the grilling season. Admittedly, the notion of cheese, alone, on the grill can puzzle even the most experienced grill masters. Won’t it just melt through the grates? The easiest answer to that...
by Jeffery Mitchell | Aug 27, 2015 | Blog, Curd Quips
Long before the advent of social media, the naming conventions of wines and cheeses were crafted to create a message as to their identity. A message that could easily be recalled and, through taste association, deliver a brand identity. Europeans have a long history...
by Jeffery Mitchell | May 7, 2015 | Blog, Curd Quips
The color of stale peanut butter and thick and fudgy in texture, Gjetost (Yay–toast) is a cheese that does little to attract newcomers. If, like me, you are not Norwegian, this brown cheese is easily passed by on sight alone. It’s also hard to find – after...
by Jeffery Mitchell | Apr 30, 2015 | Blog, Curd Quips
It’s not a cheese, but just what is it? The space between milk and cheese is a fluid space where cultures (that’s a good thing) may have been added, but it’s not yet cheese. Why? Milk needs to coagulate to be considered cheese. So what are these milky outliers?...
