Imported directly from Italy, these olivewood boards have a beautiful wood grain and are ALL UNIQUE in shape and size. Some have bark on one side of the board, and some don’t. The dimensions show a range, e.g. a width of 3.5″/4.7″, to reflect the fact that some parts of the board can be narrower (see photos). You can select the size, thickness, and style (bark/no bark) you wish. Prices range from $12.99 to $20.99.
LOOKING FOR A NICE LITTLE CHEESE BOARD TO ADD TO YOUR CHEESE, AS A GIFT?
This cheese board and spreader combo is the ideal choice. Made of wood, this cheese board (from J.K. Adams, Vermont) is 5″ in diameter (plus the handle). Sold with cheese spreader.
Imported directly from Italy, these olivewood boards have a beautiful wood grain and are all unique. Sizes are approximately 3.5/4.5″ by 11.5/12″ by 1″ thick. Sold here with an oak cheese knife from Boska.
The Cheese Grotto is an innovative way to preserve cheese longer. With its clay brick and architectural details, it is the perfect environment for wedges and wheels of cheese to thrive, and prolongs their shelf life. The controlled climate eliminates the need for wrapping your cheese.
At 12 inches deep, 8.5 inches tall, and 7 inches wide, it easily fits inside your refrigerator or on your counter top.
Exists with the original Plyboo Shelving ($350) or with Brooklyn Slate Shelving ($375)
“Finally, the go-to source for all things cheese in one single, sensational volume. Every cheesemonger in America will want this in their library.” Rob Kaufelt, president of Murray’s Cheese
The Oxford Companion to Cheese is the first major reference work dedicated to cheese, containing 855 A-Z entries on cheese history, culture, science, and production. From cottage cheese to Camembert, from Gorgonzola to Gruyère, there are entries on all of the major cheese varieties globally, but also many cheeses that are not well known outside of their region of production.
This book is one man’s journey to find out what a familiar food can tell us about ourselves. Cheddar may be appreciated in almost all American homes, but the advocates of the traditional wheel versus the processed slice often have very different ideas about food.
The author Gordon Edgar is taking readers on a tour through the world of cheddar. For more than fifteen years he has worked as an iconoclastic cheesemonger in San Francisco. His fresh perspectives on such a seemingly common topic are thought-provoking and entertaining.
Back in 2005, Tenaya Darlington stumbled into Di Bruno Bros. cheese store in search of sharp Cheddar. What she found behind the counter of Philadephia’s largest cheese house changed the way she viewed dairy forever. She met a hairy band of cheesemongers who were keen to talk about raw milk and lactic fermentation the way some people talk about baseball. Within a few weeks, she committed myself to tasting every cheese in the store and blogging about it.
Over five years, she scribbled notes, played with pairings, and nibbled her way through the entire stock — first as a customer, then as the store’s resident blogger. this collaboration finally turned into a book project.
The booming worlds of artisan cheese and craft beer meet in this first-ever guide, an introduction to two dozen popular craft-beer styles and the cheeses that pair best with them.
The introductory chapter includes general advice on pairing cheese and beer; and on selecting, storing and presenting cheese. Six themed platters give readers ideas for entertaining with beer and cheese.
A new and updated edition of her classic bestseller, cheese and wine expert Fiona Beckett guides you through the world of cheese with her passion for good food and wine. It explores how cheeses are crafted and their variations in terms of flavor, appearance, and texture. It then discusses pairing wines and other drinks and cheeses. It will show you how to put together classic and contemporary cheese plates and boards, making the most of seasonal and local specialties, as well as how to create your own innovative and imaginative combinations for all occasions. It will finally explore how to cook with cheese, and will share some delightful recipes.
We cannot be more excited than for what this book brings to the world of entertaining with cheese.
Fromager Brian Keyser and pastry chef Leigh Friend wanted to do something different than the usual cheese plates at New York City's Casellula Cheese & Wine Café – and they did. Now they're sharing their secrets in this insider's guide to the wide, wonderful world of cheese, and the condiments that bring it to the next level. Boy, we could not agree more. With seventy recipes for accompaniments – from spicy fruit chutneys to whole grain mustards and nut brittles — and dozens of unexpected pairings, Composing the Cheese Plate will help you create a one-of-a-kind cheese course every time!
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