Mill City Cheesemongers

Priorities in order: at a conference where someone says, “RAINBOW BREAK” so we can all stare out the window for a moment. 😍

Stop in to on Merrimack Street this Saturday and help us clear the shelves and say proper goodbyes. Thanks for being there!

Difficult but necessary decisions. Please read my note for news, and stay tuned for lots of educational content to come in this space. Thanks for being here.

Perfect partners: cheese and honey. Join me for a virtual tasting on Thursday, March 9! Registration link in bio.

What I’m learning today.

Food lovers, science fans, all of you nerd-ily inclined - there are still a few spaces left for my Sensory Analysis workshop this Sunday. Wondering what that means? Here's the deal:

Good food engages all of our senses. We love cheese for its aromas, its texture (what's better than a satisfying mozzarella stretch or a bite of crystalline cheddar?), its colors, and of course the way it tastes. But it can be hard to describe the difference between cheeses, or to come up with words besides "sharp," "creamy," or "nutty." Never fear - we're here to help!

In this 3-hour workshop, you will:
- learn some of the basic science behind the way we experience food (and find out if you're a Super Taster)
- participate in hands-on exercises to calibrate your palate, identify aromas, and evaluate the sensory attributes of cheese
- taste some *really* delicious cheese
- have a lot of fun

Workshop starts at 1 pm. I'd love to see you there!

SUN JAN 29: Cheese Science: Sensory Analysis for Curd Nerds (in person) | Mill CIty Cheesemongers Good food engages all of our senses. We love cheese for its aromas, its texture (what's better than a satisfying mozzarella stretch or a bite of crystalline cheddar?), its colors, and of course the way it tastes. But it can be hard to describe the difference between cheeses, or to come up with words...

We're in the home stretch! We'll be here next week ready to help make your holidays a little tastier. Questions? Contact us at [email protected] .

Last minute holiday shoppers, don't panic!

You have until Friday to order cheese platters and gift boxes, and if you're really procrastinating (I get it, believe me), a gift certificate for a cheese tasting can save the day. Order here:

https://www.millcitycheese.com/cheese-platters-and-gifts

It’s platter time again! Don’t forget to order your holiday party platters - deadline for Christmas Eve pickup is this Friday, December 16. Link to order in bio.

One last hurrah before the holidays: just added a cheese and wine (and beer, and cider, and alcohol-free bevies) pairing class to the calendar. Thursday, December 15 on Zoom. Pick up a pairing kit at the shop if you’re local; use our shopping list to find your own goodies if you’re not! Link in bio.

This is an important and thoughtful piece by Caroline Weaver, who ran one of New York's most charming and interesting independent shops, CW Pencil Enterprise, until last year. Please take a minute to read it if you can. And then consider what you're actually getting during big sales, and why. No shame to anyone who needs to shop on a budget! But it's worth considering what the savings you get at big box stores cost in the long run.

A Case Against Black Friday Thoughts on why it's bad for small business

Seasonally appropriate Thanksgiving cheeses from some of our favorite small local producers. 🦃🍁
Autumn Hue is a lovely little goat cheese wrapped in a maple leaf. Its variation in texture and complex, evolving flavor make it a standout. tom Tom, named in honor of Stony Pond Farm’s frequent visiting neighbors, is a buttery little bloomy rind.

It’s that time again! If you’d like a platter for Thanksgiving, please order by Friday, November 18. Use this link to order or give us a call! 🦃🧀

https://forms.gle/ZLnmsVyzAYQxayV56

Lovely piece by Julia Moskin about our cheese community.

https://www.nytimes.com/2022/06/17/dining/cheesemonger-invitational-champion.html?smid=url-share

Through Sweat and Tears, a Cheesemongering Champion Is Crowned At the Cheesemongers Invitational, the competition is fierce, but the feeling of cheese community is strong.

I’m here (on the other side of the stage this time as part of the scoring team) and SO HAPPY to be back with cheese fam after too long.

These adorable friends arrived today to bring us some delicious surprises from the good people at Jasper Hill Farm. Stop in this weekend to share the bounty! We’ll have some bites of an old and a new favorite for you to taste. Stay tuned for more details.

I'm really excited about this wine class series. 4 sessions, 12 bottles, *no* wine snobbery! Just fun and good tastes. Starts on Wednesday, March 30. And it's virtual - so you can join from anywhere!

Wine 101 for Ordinary People Taste and learn about the world of wine in a fun, informal setting!

Bread and cheese club subscriptions for March are looking lovely on the board made by !

This year, for Women’s History Month, I’d like to share stories of some of the extraordinary women who make our food really special. Who better to start with than the wonderful Betty Koster, who brings l’amuse Signature Gouda, Brabander, and so many other delicious cheeses to our case? Betty is brilliant, funny, and unfailingly generous with her expertise.
📸:

Monthly cheese subscriptions are back! Three specially selected cheeses every month, plus tasting notes and pairing suggestions. First pick auto is scheduled for this Thursday, March 3. Learn more and sign up at lowelculinary.com (link in stories and bio).

Monthly subscriptions at Lowell Culinary Collaborative start this week! Sign up now and your first bread or cheese pickup will be Thursday, March 3. Aperitivo boxes are scheduled for pickup next week!

www.lowellculinary.com

Happy National Cheese Lovers’ Day! Of course, as far as we’re concerned that’s every day. Hope you’re feeling the cheese love. ❤️

Hours for this week. Call the shop with questions, orders, uplifting stories. See you soon!

Hours for this week! Want to save time or avoid crowds? Give us a call to order your holiday cheese and gifts for pickup.

We’ve always focused first on domestic cheeses, because small producers and local farms are so critical. But there are a few European classics that simply have no equal, and we can’t live without them. This is one. 1655 Gruyère tastes like sweet cream and roasted hazelnuts and brown butter and we want to melt it on EVERYTHING.

I’m loving my new little friend! He’s appearing now on stickers and shirts, shouting out the joy of cheese. Oh - and he still needs a name, so if you’re inspired, drop a suggestion in the comments. 😉