Blog

This feta comes to Zuercher & Co. from the village of Agra, located on the island of Lesbos, Greece. Unlike most feta on the market, this is an authentic cheese with a Protected Designation of Origin (PDO) status, and is the only Greek island bearing a PDO for feta production. Essex St. Feta is sourced from the third generation producer, M. Tastanis, who in turn sources...

Grafton’s Truffle Cheddar is the newest addition to their premium cheese line. Aged a minimum of 60 days, this young cheddar makes way for the rich, earthy flavor of truffle. The end result is a flavor that is gentle and buttery. Its smooth texture makes it a wonderful option for melting over eggs, potatoes, asparagus and roasted beef sandwiches or in pasta, risotto and cream...

O Morro Amanteigado Amanteigado (which translates to “buttery”) is a creamy cows’ milk cheese made on the island of Faial in the Azores, Portugal’s autonomous region located in the mid-Atlantic. The producers from Queijaria O Morro, Rui and Nuno Caldeira, suggest serving it similarly to other torta-style cheeses. Cheeses of this type are traditionally displayed by slicing...

This year, we’ve partnered with Neal’s Yard Dairy to bring a special promotion on two Irish farmhouse cheeses to celebrate St Patrick’s Day.  While Neal’s Yard offers a range of Irish cheeses, we decided to focus on the two that they considered to be tasting best at the moment – Coolea and Durrus.  Coolea – Tasting notes for the File 4/6 Batch –...

We have added four new French cheeses to our pre-order selection from Ferme de Jouvence.  Located in the commune of Rambouillet, about 28 miles Southwest of Paris, Ferme de Jouvence is a bit of a rarity.  Most small farmstead French cheese makers choose not to export their products, either because they can sell everything locally or they do not want to deal with the...

Pont l’Évêque is, unfortunately, one of those cheeses that I take for granted too often. Yes, I realize that it is a staple in France, especially in Normandy, from which the cheese hails. Yes, I know that it has been produced since the 12th century near the town of the same name. Somehow, though, Pont l’Évêque gets lost in the sea of Brie and Camembert, or other...

Essex Street Cheese may quite possibly be our most discerning supplier.  They work with a very selective group of producers, and from there, they pick out specific batches of cheese from these suppliers that most accurately hit their selected profiles for each cheese they source.  And if that level of scrutiny was not granular enough, Essex is now tasting every batch of...

Capriole goat cheeses are made in Greenville, Indiana, close to the Kentucky border. Owner Judy Schad is considered to be one of the godmothers of the artisan cheese movement in the United States. Schad, along with the help of plant manager Chris Osborne, produces cheese on the same land as owned by Schad’s family since the late 19th century. In celebration of warmer Midwest...

We are moving from monthly to bi-weekly orders for Capriole to offer everyone more access their whole line. Capriole was our first farmstead American partner and 2015 marks our Silver Anniversary – 25 years.  We’ve always admired Judy Schad and her indomitable will as she built Capriole through the burgeoning years of the American artisanal cheese movement.  Even now, she...

Neither Steve Aspinwall, nor Krista Koppinger, came from a food production background. They didn’t set out to start a honey butter company, selling to specialty markets. They worked in landscaping and non-profit organizations in New Mexico. So, what happened to lead them on the path to creating Velvet Bees Honey Butter in Maplewood, Minnesota? The soon-to-be business partners...