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File this under; perfect packaging for perfect cheese. ___ Nocciolo- this Italian sweetheart is a blend of 🐏, 🐐, and 🐄. Soft and luscious with a slightly yeasty flavor, its size is perfect for personal consumption. @caseificioaltalanga
A day in my life; waking up early to drive to Portland to represent the fine cheese makers of Washington state for @washingtoncheese at the @dpifoodshowpdx ___ If you're not a member of the association, head over to the website and get signed up! The support of our local products is vital and cheese makers are working hard to make delicious products that show the flavor of our landscape.
This is what community building looks like in my world. __ A shared table, with stories from behind the counter and behind the cheese. Thanks to those that continue to show up and be present for our local and broader cheese community.
HI! 👋
Putting that 10lbs of @isignystemere butter I was gifted at WFFS to good use with birthday cupcakes for @bennybreaktime #buttercreamforlife #buttercream #cupcakes #frenchbutter #birthdaycupcakes #qualityingredients #sugarhigh #butterlove #butter #isignybutter
I admit that I don’t eat in the market enough because it can be a chaotic mess and I’m just trying to get to or leave work, but there are definite advantages to coming in early. This ricotta and lemon curd crumpet from @thecrumpetshop_ being a major one. #mymorningcrumpet #crumpet #ricotta #lemoncurd #breakfast #pikeplacemarket #seattle #seattleeats #seattlefoodie
I'm going to piggyback off of @essexstcheese content today because if you go check out their stories, they are talking about @denylander. This cheese made me question all my preconceived notions about what Dutch cheese is and what it could be. Do yourself the favor and learn more about this wonderful 🧀!
Sometimes, the best days are spent with good people, eating great food, and watching terrible tv.
Beginning of summer mood. @calabrocheese
Oh, Adarre, how I love thee. We still have a bit at the shop of you need tasty snacks for the holiday weekend. __ L’Adarre Reserve 🐐/ 🐏 blend from the affineur @rodolphelemeunier Nutty and lingering on the palate, this 🧀 makes most everyone 😊.
My new blog post addresses the differences how the Dutch eat cheese and how we approach it here in the US. Hit that link in my profile. ___ How do you approach eating cheese? Do you only indulge at parties? Are you a late night cheese snacker or do you like a light cheesy lunch? Let me know 👇below!
If you are watching @essexstcheese as they tour through places where they source their cheese like I am, you'll know that they are currently in Holland where they source Wilde Weide. If you'd like to know more about that cheese, follow the link in my blog where I talk about my recent visit to that beautiful, tiny, island.
Out here @tcmarket_lakemont repping @jasperhillfarm and @petersoncheese! Come say hi if you're on the East side!
The state of our current political climate in the US has my blood boiling. It's hard to think about anything else, but for me, thinking about the people who are being good stewards to their land and community reminds me of how many people there are across the world working hard to make life better for everyone. __ Since my world revolves around cheese, I look to the farmers and cheese makers that take care of the land, their animals, and the rich, long heritage of food preservation. __ I know this doesn't solve the world's ills but it does give me hope that if I see this in my industry, it's happening elsewhere. __ It's not the US, but my recent blog post about Wilde Weide in Holland is a testament to doing things ”right”. Especially in a cheese environment that doesn't always reward those who are doing things a bit differently. __ I hope you'll take a couple of minutes away from the news cycle and ease your mind with something good. __ Let me know what you do to stay hopeful for the future in the comments. I think we need all the tools we can get and maybe your tools can help someone else.

Hi!

I’m Janee’ and I love cheese!

My love started 17 years ago with a job behind the cheese counter at Whole Foods Market. I spent a good portion of my adult life behind those counters and gained an impressive base knowledge of cheese and the people who buy it. The one thing I always felt I was lacking though, was access to the producers stories. These stories get muddled or condensed to talking points when traveling through the distribution chain and they are part of the whole picture of a cheese.

That’s where this cheese blog comes in!

I want to share with you the stories of the people producing the finest cheeses first hand. No muddling, no condensing. Just the stories as told through the lens of a career cheesemonger.

I hope you’ll join me on the adventures!