by Elise Mitchell | Apr 23, 2023 | Blog, Curd Quips
We love any excuse to celebrate. Surrounded by the selection of cheese, wine, beer, and more that we offer, how could we not? It’s Tuesday? Break out the Thomasville Tomme. Sun shining makes us smile? Let’s have a sumptuous stout. The good food and drink we surround...
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 | 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?...
by Jeffery Mitchell | Apr 23, 2015 | Blog, Curd Quips
The relationship between beer and cheese is a high-wire act. It’s a narrow walk between contrast and complement. Between sweet and sour or, in other terms, like the songwriting of John Lennon and Paul McCartney that brings out the best in both. Consider the edginess...
by Jeffery Mitchell | Apr 9, 2015 | Blog, Curd Quips
Say cheese and you may think of wedges on a plate to be served before (or after) a meal, but in truth cheese belongs at every meal. Consider breakfast. In Norway, I was introduced to the idea of “in and out foods.” A concept to greet a busy family’s day without the...
