I am asked often by customers “How long have you been here?” It may seem like a question with a straight forward answer but the truth is there is so much history to The Cheese Plate that came way before my husband and I purchased the business in March of 2012! The Cheese Plate was
I attended a cheese class once where the gentleman leading the class (Max McCalman; all serious cheese nerds look him up!) said something to the effect of “Well I’ve never had ‘Swiss’ cheese before, although I’ve had many cheeses from Switzerland.” The long and short of this statement is that what we’ve all come to
Fast is overrated. These days we tend to do everything fast; even things that turn out better done slowly. Yet there’s a dedicated movement of people all over the world, who not only pride themselves on slowing things down but have set an example for others of why slow matters.
The story of cheese begins at the farm and ends in our stomachs, perhaps after devouring a gooey, delectable grilled cheese. I will start by answering the question that some often ask, “Where does cheese come from?” The short answer is milk, but more specifically the milk from a cow, goat or sheep. I will