Cheese Blog

Pure Parmesan

by Jill Warren Lucas in Cheese

At Southern Season, when you buy a chunk of Parmesan cheese, you get 100 percent premium Italian cheese chosen by our Cheesemonger in Residence to deliver exceptional flavor and quality. “We’ve heard from customers who are concerned about reports of wood pulp in some commercial brands of pre-packaged grated cheese,” says Dany Schutte, who is based at Southern Season’s Richmond, Virginia, store. “We… read more

A Little Wine and Cheese?

by Rhonda Barnhart - Cheesemonger, Chapel Hill, NC in Cheese, Cheese, Wine & Beer

Well I don’t mind if I do! We’re gearing up for a Wine and Cheese Festival here at Southern Season. My job was to pick three cheeses from our cheese department any milk, any rind, any region. Hand over the lucky trio to Liz from Wine. A little thought. A little discussion. And Voila! The perfect pairing had been born.
“Bring the cheese and let’s try this out!” I was told by our wine expert. I was intrigued by this particular… read more

A Busy Spring in the Cheese World

by Dany Schutte in Cheese, Cheese, Wine & Beer, Cheese

Finally! Spring is starting to peek through! At least here in Virginia, we have had a late winter. Even though I live in a townhouse and just have a small patio space in which to garden, I’m aching to put my hands into some soil and pot up my plants. But it makes me happy to see some tomatoes growing, maybe a few peppers, some mint, basil and sage for herbs and I keep trying my hand at lemon cucumbers, but just not having a lot… read more

Irish Cheese for March

by Dany Schutte in Cheese, Cheese, Wine & Beer, Cheese, Cheese

St. Patrick’s Day is a holiday that has never seemed to have a clear season. Is it late winter or early spring?  I remember both snow and warm “spring fever” days happening in equal abundance growing up here in Richmond, Virginia. But regardless of the weather, Irish cheese is a natural for this time of year.
The Irish people have a long and rich history in the production of dairy products. The land in Ireland is very… read more

Cheese for Valentine’s? Yes, please.

by Dany Schutte in Cheese, Cheese, Wine & Beer, Cheese, Cheese, Cheese

Wow, February is here already, I can’t believe how fast this year is starting to roll.
Speaking of February, how can we miss all the pink and red hearts everywhere? Yep, Valentine’s Day is upon us. Each location will be getting in some little special heart-shaped cheeses for the celebration. But if you are in Chapel Hill, go see Maggie and her team, they have something extra special for you. Some red buckets have been… read more

Make Eating Good Cheese a Resolution in 2015!

by Dany Schutte in Cheese, Cheese, Wine & Beer, Cheese, Cheese, Cheese, Cheese

Happy New Year! Hope the holidays treated everyone well. The New Year brings an opportunity for new beginnings, and thus I jump into my new adventure as the buyer in the cheese category here at Southern Season with full force. They say a good cheese counter is a cooperative effort of the cheesemonger’s palette and the customer’s desires. It is with this in mind I begin the New Year, travelling through the other locations,… read more

Celebrate the Holidays with Cheese!

by Dany Schutte in Cheese, Cheese, Wine & Beer, Cheese, Cheese, Cheese, Cheese, Cheese

Can you believe December is upon us already? I certainly am struggling with that realization. A lot has happened in my world within the last six months. I came aboard Southern Season in June to open the Richmond location and run the cheese counter there. Then a month ago, Matt Hart, the cheesemonger you all know and love from the Chapel Hill location, moved on to another gig. Good luck to you, Matt, we will still be seeing… read more

Guy Rieme Mont Jura

by Dany Schutte in Cheese, Cheese, Wine & Beer, Cheese, Cheese, Cheese, Cheese, Cheese, Cheese

I love cheese! I wouldn’t be doing what I do, for as long as I have done it, without there being a deep driving love for this creation we call cheese. That being said, it is sometimes difficult to surprise me or delight me in a new way. This is one of Matt Hart’s last big purchases for Southern Season. Before his departure from us, he selected this single product of Guy Rieme Mont Jura in France. And, I have to say, I am delighted!… read more

Approaching Autumn with Grafton Village Cheeses

by Matt Hart in Cheese, Cheese, Wine & Beer, Cheese, Cheese, Cheese, Cheese, Cheese, Cheese, Cheese

As a cheesemonger, constantly scouring the planet for good foodstuffs, I must admit, it’s easy to overlook fantastic familiar cheeses. That may sound funny to the average cheese lover, but with a constant barrage of “the next big thing”, it’s easy to forget about the classic cheeses we’ve all come to know and love. Imagine you have unlimited access (barring FDA strangleholds of course) to cheeses made around… read more

Game Changers of American Goat Cheese

by Matt Hart in Cheese, Cheese, Wine & Beer, Cheese, Cheese, Cheese, Cheese, Cheese, Cheese, Cheese, Cheese

In 2013, at the American Cheese Society (ACS) Conference in Madison Wisconsin, Ricki Carrol was given the lifetime achievement award for her accomplishments in, and contributions to, the American artisanal cheese making industry. For those of you who don’t know Ricki, she’s the owner and founder of the New England Cheesemaking Supply Company and over the years, has quite literally, taught or assisted everyone… read more