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Cheddar Cheese- 7 Questions For Your Cheesemonger

Cheddar Cheese- 7 Questions For Your Cheesemonger

CHEDDAR CHEESE – 7 QUESTIONS FOR YOUR CHEESEMONGER

With the kick off of the 4th of July and summertime barbeques going on, we are out grilling and enjoying our friends and family with summertime foods. The summertime foods that jump into my mind are juicy hamburgers covered with gooey melted cheddar and a generous wedge of a freshly baked apple pie from summer apples topped with tangy cheddar.

 

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FATHER'S DAY - LEAVE THE TIE & GET A CHEESE BOARD WITH BEER OR WINE

FATHER'S DAY - LEAVE THE TIE & GET A CHEESE BOARD WITH BEER OR WINE

Father’s day is approaching and it is time to get dad something, maybe this year something other than the famous tie. A tie is not a bad gift, but I would like to give you some ideas on adding something special to dad’s day. Let’s just say your dad likes cheese, maybe loves cheese. Here are some ideas to create a simple and fun cheese board for him to enjoy on his special day and pair up with his favorite brew or wine.

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FESTIVALS - BEER, WINE, FOOD & CHEESE - BRING LIKE MINDED PEOPLE TOGETHER

FESTIVALS - BEER, WINE, FOOD & CHEESE - BRING LIKE MINDED PEOPLE TOGETHER

I enjoy attending festivals, Beer, Wine, Cheese or Food types! Last October I worked a cheese-sampling booth at the Oktober Beer Festival in Kingsport, TN put on by the Thirsty Orange. I would like to say that this festival was not just about drinking beer, something that I discovered over the weekend, it is about meeting like-minded people.

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SEVEN THINGS THAT YOU SHOULD ASK YOUR AMERICAN CHEESE SOCIETY CERTIFIED CHEESE PROFESSIONAL CHEESEMONGER WHEN SELECTING CHEESE

SEVEN THINGS THAT YOU SHOULD ASK YOUR AMERICAN CHEESE SOCIETY CERTIFIED CHEESE PROFESSIONAL CHEESEMONGER WHEN SELECTING CHEESE

 SEVEN THINGS THAT YOU SHOULD ASK YOUR AMERICAN CHEESE SOCIETY CERTIFIED CHEESE PROFESSIONAL CHEESEMONGER WHEN SELECTING CHEESE


Walk into your neighborhood Supermarket and you will see Chefs, Sommeliers, Cicerones, and Cheesemongers all around the deli and wine departments. They are becoming more common at supermarkets now than ever. Supermarkets and specialty food shops are becoming more adaptive in bringing knowledgeable people to their departments and are re-creating and re-defining the way they sell specialty foods. 

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10 Observations in 10 Years

10 Observations in 10 Years

TOP 10 OBSERVATIONS FROM 10 YEARS OF TEACHING CHEESE

February of 2015 marked 10 years of teaching cheese for me and I started to think about how much has changed since I conducted my first class. In the last 10 years, I have flown over 1.8 million miles, taught over 250 cheese related courses from basic cheese knowledge, fermented foods, pairing with beer, wine, chocolate and breads. 

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Michael Landis

Director of Education - Instituit du Fromage

Michael has over 11 years experience in teaching and writing about Specialty Cheese and is a Certified Cheese Professional with the American Cheese Society.

mlandis
Michael Landis is an American Cheese Society Certified Cheese Professional since 2012 and has been awarded the exclusive title of Garde et Juré as designated by France's Guilde Internationale des Fromagers Comfrérie de Saint-Uguzon in 2011. He has participated seven times as a World Cheese Judge at both the World Cheese Awards in Birmingham, England, Global Cheese Awards in Cheddar, England and the International Cheese Awards in Nantwich, England.

Michael conducts cheese seminars along with beer, wine, food and cheese paring seminars around the country. He is a frequent guest on NBC’s Daytime, CBS's Morning Show, teaching cheese 101, at the Great American Beer Festival, American Cheese Society Conference, Craft Brewers Conference, and the California Artisan Cheese Festival and has been teaching food and beverage pairings at Cooking Schools since 2001 and involved in the Food and Beverage industry since 1995. Michael writes training manuals, pairing guides and the CheeseWire for the Institut du Fromage.

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