Category:  Cheese 101

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Let's get vertical.

Vertical Pairings at the Vermont Cheesemaker Festival

In Cheese 101, Curd on the Street, Events, Staff Picks On July 23, 2014 0 Comments

Vertical Pairings at the Vermont Cheesemaker Festival By Caitlin Bower   Vertical tasting explores the history of a cheese: how it starts (as milk, as curd, as a fresh cheese, as… Read More

Fondueblog2

Don’t Mind If We Fondue: Three Easy Recipes That Will Make You Melt

In Cheese 101, Cheesy Recipes, Curd on the Street On January 7, 2014 0 Comments

As temperatures drop (and drop and drop), we like to eschew the polar vortex and curl up ‘round a nice fondue pot full of our favorite ooey-gooey melted… Read More

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So, What’s The Deal With Cheese 101?

In Cheese 101 On November 12, 2013 0 Comments

Over the last few weeks, you might have noticed that we have been sharing a series of videos called “Cheese 101.” Earlier this year, we were trying to… Read More

How to Throw A Raclette Party

In Cheese 101, Cheesy Recipes, Curd on the Street On February 26, 2013 2 Comments

Raclette comes from the French word “Racler” which means to scrape. It is a cheese traditionally eaten in Switzerland. The Swiss cow herders used to take the cheese… Read More

torus

The Story of Torus, Our Newest Cavemaster Reserve Cheese

In Cheese 101, Curd on the Street, Meet the Maker On December 20, 2012 0 Comments

by Adeline Druart, Master Cheesemaker & Operations Manager at Vermont Butter & Cheese Company   At Vermont Creamery we are known for making the best fresh and aged… Read More

History Lesson: Where Did Cheese Come From?

In Cheese 101, Curd on the Street On May 8, 2012 1 Comment

In our very first comic by the one and only Figbar, we explore the mysterious origins of our favorite foodstuff: CHEESE.  

Serve cheese like a pro at your holiday party

In Cheese 101, Perfect Pairings On December 2, 2011 1 Comment

It’s true: The easiest, tastiest way to host your friends and family for the holidays is with a fantastic cheese spread.  Whether you’re a cheese newbie or a… Read More

Kidding Season: Why now is the time for fresh goat cheese

In Cheese 101, Curd on the Street On April 25, 2011 1 Comment

by Grace Mitchell We all know it because of our own human experience:  animals only produce milk after they give birth to their young.  It’s easy, however, to… Read More

The Brie Syndrome

In Cheese 101, Curd on the Street On April 6, 2011 0 Comments

by Rob Kaufelt Brie is in the air, or at least in the news - see The New York Times.  What is old is new again this spring, in… Read More

Going underground

In Cheese 101, Curd on the Street On April 4, 2011 0 Comments

By Sascha Ingram In case you hadn’t noticed, cheese people tend to get pretty passionate, verging on fanatical, about their cheese.  The next time you ask your cheesemonger… Read More