This issue’s cover story on David Gremmels, president of Rogue Creamery, is compelling, partially because David is fascinating, partly because it reveals the complexity of making great cheese, which is engrossing, and partly because the specifics of his story — southern Oregon, organic, a “world’s finest mission,” pears, Syrah grape leaves, etc. — are just so emotive and so rooted in a time and place. These all play into the definition of terroir that goes beyond environmental factors to incorporate the cultural and business eco-system in which a cheese is produced.

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This is the time of year when entertaining is on everyone’s mind. Now is when cheese buying blooms. To make the process more difficult, there are new cheeses and choices available at more locations.

The simplest way to make great choices is to visit your favorite cheese market and let the in-house cheese monger decide for you or at least guide you. If you are not allowed to sample each cheese you purchase, just walk away. With a few questions, most mongers will be able to point you in the best direction for your tastes. Include quantity recommendations, pairing suggestions and different varieties that go well together, and you have your own personal consultant.

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Kroger is the nation’s largest supermarket chain and second largest grocer – behind Wal-Mart. In 2008, it entered into an agreement with Murray’s Cheese Shop, and kiosks that focused on marketing specialty cheese under the Murray’s banner now appear in more than 350 stores. Continue reading →

We gaze at each other from the far corners of the universe. We are adversarial friends. Microbes bring disease and foodborne illnesses. Given half a chance, they make the world moldy, and fungus reminds us of athlete’s foot and icky toenails. Mites make for nightmares. Yet, without their relatives, humans would die. The friendly beasts are our closest friends and partners in life. Continue reading →