Cheese CONNOISSEUR - editorial

Lee Smith

Flowers, Herbs and Spring Milk

It’s like the world hit the refresh button. Everything is coming alive, babies are being born, daffodils and spring onions are peeping up through the soil that has been opened due to the freezing and thawing of winter months.

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Jim Prevor

Getting Cheese Closer To Your Door

The hottest trend in retailing is something called “omni-channel.” The big example that disrupted the whole industry was when Amazon bought Whole Foods. Though this combination of “Bricks and Clicks”—or physical stores and online purchases—is often what is spoken of when talking about Omni-Channel, it can also mean many different

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Lee Smith

Speck Alto Adige PGI

As part of my job, i have the opportunity to travel, find new foods and beverages as well as take a deep dive into foods I already know. This fall, I joined a press trip to Trentino-Alto Adige and learned more about Speck Alto Adige PGI, a dry-cured and lightly

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Lee Smith

The Rise of Sweet Cheddar

I like to equate the rise of Sweet Cheddars to Breakfast Cereal. My grandmother was born in 1892, and her breakfast choice was oatmeal, although some new-fangled cereals were invented when she was a child. All were healthy and none had added sugar. Today, cereals have insane levels of sugar

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Jim Prevor

Cheese Holds Firm Against Gathering Storms

The cheese market is in flux: Milk prices have been increasing. Feed prices went up last year, so dairy farmers raised fewer cows. Yet, the United States has more cheese in storage than any year since record-keeping commenced in 1917. The United Kingdom is less than a year from leaving

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Jim Prevor

Every Cheese Has A Story

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

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Lee Smith

Purposeful Entertaining

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

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Jim Prevor

Specialty Cheeses At ‘Deep-discount’ Prices

For most consumers, the day is long past where the only place to purchase specialty cheese is a high-end specialty store. The news reports are filled with speculation as to how Amazon’s expected takeover of Whole Foods might impact both organizations and their offerings. That is for the future… immediately,

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Jim Prevor

The Ante Is Raised At Retail

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.

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Jim Prevor

Good News On Cheese’s Health Benefits

It is never hard to find people who love specialty cheese. But there is often some holdback because cheese is high in fat content. This has always been an overrated concern because cheese is so rich. People only eat small amounts at a time.

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Lee Smith

Our Love Affair With Microbes

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

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Jim Prevor

The Skinny On Cheese

Message From Jim Prevor, Editor-In-ChiefHigh-fat Cheese: the Secret to a Healthy Life? — The Telegraph High-Fat Cheese May Benefit Health By Boosting ‘Good’ Cholesterol, Study Suggests — Huffington Post These headlines, and thousands more, have been motivated by new research, as The Telegraph explains: A diet rich in cheese might

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