Cheese Grotto™Journal

Storing the Grotto: Fridge, Counter-top, or Cellar?

Storing the Grotto: Fridge, Counter-top, or Cellar?

Many people enjoy the Grotto because it is not an electric piece.  It is a humidor, inspired by the days before refrigeration, and it speaks to the...

Preserving Different Styles of Cheese in the Grotto Pt. 1

Preserving Different Styles of Cheese in the Grotto Pt. 1

Naturally-made cheese is a complex food.  I designed the Grotto as a tool for becoming more acquainted with that wonderful complexity.  As a chees...

Why you should be buying Wisconsin Cheese from Fromagination.

Why you should be buying Wisconsin Cheese from Fromagination.

I can't say it enough: Americans need to start thinking regionally about food.  Why?  Because thinking regionally supports a community's inherent ...

American Bloomy Rind Tasting Notes

American Bloomy Rind Tasting Notes

Developing a Cheese Palate Developing a cheese palate takes time, and it takes complete immersion in a vast variety of dairy.  When I started work...

Two Grottos are better than one for Raw Milk Cheese Day.

Two Grottos are better than one for Raw Milk Cheese Day.

The Case for Raw Milk Cheese Imagine a world where raw milk cheese is outlawed.  Imagine a world where in order to enjoy a raw milk delicacy, you ...

Mt. Tam Baked in Puff Pastry with Strawberry Preserves and Thyme

Mt. Tam Baked in Puff Pastry with Strawberry Preserves and Thyme

Before the weather gets too warm, wrap a Cowgirl Creamery Mt. Tam in puff pastry, and indulge.  This is a perfect party trick, as it packs a wow ...

How to Buy Cheese for the Apocalypse

How to Buy Cheese for the Apocalypse

One of my favorite moments selling cheese at Formaggio Kitchen was quite unexpected. It was the end of a long day of helping the regular customers...

Building #ThatCheesePlate into a Grotto

Building #ThatCheesePlate into a Grotto

When I designed the Grotto, I set an intention to make the cheese humidor as multi-functional as possible.  This is why I designed the cheese boar...

Fondue is not for the faint of cheese heart

Fondue is not for the faint of cheese heart

A couple of weeks ago, I curated a fondue party at my house as a last celebration of winter, and to explore the chemistry of melted cheeses.   We ...

A Visit to New York's Non-Profit Cheese Making Farms

A Visit to New York's Non-Profit Cheese Making Farms

Margie, a bloomy rind cheese from Sprout Creek Farm Poughkeepsie, NY   Over the past summer, I decided to visit New York State's two non-profit co...

Mind the Rind: A Cheese Photo Journal

Mind the Rind: A Cheese Photo Journal

Back in June 2016, Sarah E Crowder and I both wanted to do something creatively inspired by cheese, as it stands as sculpture.  Artisan cheese, in ...

January in Richmond, Virginia

January in Richmond, Virginia

Manufacturing an invention in the United States is similar to finding a needle in a haystack: it's very rare and rarely doable.  Before I found Ec...