Cheese Grotto™Journal

Little Hosmer’s Big Adventure - Aging Camembert-style Cheese in the Grotto

Little Hosmer’s Big Adventure - Aging Camembert-style Cheese in the Grotto

While a great cheesemonger can select a perfect piece of cheese for you, ultimately YOU need to decide what you enjoy most. The Cheese Grotto helps you better understand the journey of a cheese and to maximize the potential of it’s flavor. Wherever your favorite profile is on the spectrum, you can easily find the sweet spot with the Cheese Grotto.

[Video] Cheese Grotto Care: A Ritual and a Guide

[Video] Cheese Grotto Care: A Ritual and a Guide

  We live in the age of convenience.  So much so, that often the daily rituals we enjoy so thoroughly get thrown to the wayside.  I invite people ...

As the air gets cooler, consider storing your cheese at room temp.

As the air gets cooler, consider storing your cheese at room temp.

This fall has been unseasonably warm.  By mid-October, we should usually see the season turn.  Today is a cool temperature of 57 degrees F, but the...

Video: How to ripen Rocket's Robiola to perfection

Video: How to ripen Rocket's Robiola to perfection

Here it begins: the Facebook Live Series to answer all your burning questions about cheese.  Consider it your quick dose of cheese knowledge for th...

Preserving Different Styles of Cheese in the Grotto, Pt. 4

Preserving Different Styles of Cheese in the Grotto, Pt. 4

Ambient climates Room Temperature Today's lesson in cheese preservation focuses on storing styles of cheese at room temperature, or between 41 and...

Preserving Different Styles of Cheese in the Grotto, Pt. 3

Preserving Different Styles of Cheese in the Grotto, Pt. 3

Let's talk about water content in cheese, shall we? The water content of a cheese directly impacts the preservation method, and the duration of a c...

Preserving Different Styles of Cheese in the Grotto Pt. 2

Preserving Different Styles of Cheese in the Grotto Pt. 2

Welcome to Part 2 of an endless series about cheese preservation.  I always get excited to write these posts, because it gives me the time to dive ...

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...

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...

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 ...