Blog

We are moving from monthly to bi-weekly orders for Capriole to offer everyone more access their whole line. Capriole was our first farmstead American partner and 2015 marks our Silver Anniversary – 25 years.  We’ve always admired Judy Schad and her indomitable will as she built Capriole through the burgeoning years of the American artisanal cheese movement.  Even now, she...

Neither Steve Aspinwall, nor Krista Koppinger, came from a food production background. They didn’t set out to start a honey butter company, selling to specialty markets. They worked in landscaping and non-profit organizations in New Mexico. So, what happened to lead them on the path to creating Velvet Bees Honey Butter in Maplewood, Minnesota? The soon-to-be business partners...

Since 1982, Chevrefeuille has been specializing in goat’s milk cheeses produced in the heart of the Perigord region of France. The word chevrefeuille translates to “honeysuckle” and is a perfect representation of these delicate cheeses. The “Fleur” line of Chevrefeuille cheeses are made with pasteurized milk. The cheeses, weighing approximately five-pounds each, have a...

Today, we received our first order of a brand new creation from Alemar Cheese in Minnesota – Blue Earth American Brie. Cheesemaker Keith Adams has been experimenting with a larger version of his signature Bent River for some time, and he feels that he’s finally honed in on the recipe for Blue Earth (and no, it’s not a blue, it just has blue in the title).  Keith came up...

We have added two new cheeses to our Neal’s Yard Dairy Selection.  Many of you may remember Durrus, the Irish washed-rind cheese, which is returning after an extended period of unavailability.  The sample wheel we recently received was a bit young, but very flavorful and full of potential.  We’re excited to have it back.  The next cheese is new to Zuercher – Tunworth. ...

The Cellars at Jasper Hill began with the intention to be a model for struggling New England farmers while reviving the dairy industry in the Vermont area.  They proved that, with certain modifications, it was possible to be successful amongst the rocky hillsides that dominate the area’s farming terrain.  In addition to making Jasper Hill cheeses, their cellars act as an...

  We are now offering Good Thunder by Alemar Cheese.  Good Thunder is cheese maker Keith Adams most recent addition to his lineup.  A small format washed-rind cheese, Good Thunder is conveniently sized at just under 8 ounces.  Coming wrapped and ready for individual sale, it’s also one of the few small format washed-rinds available, great for a grab-and-go selection. ...

While many of us are just getting over the brutal cold of the “polar vortex” in Chicago, it only seems natural to take comfort in the things that are tried-and-true:  an old woolen sweater, hot tea and the like. At Zuercher, we look to cheese to weather the storm. This week, we decided to take a moment to revisit a classic cheese that is dear to our hearts:  Montgomery...

The team at Jasper Hill really pulled it all together to earn this coveted award. Winnimere is Jasper Hill’s only strictly farmstead cheese, made from the winter milk of their 40 Jersey cows. So to make Winnimere for ACS entry, the cheesemaking team had to do so “cold”, almost starting from scratch after not having made it in months. The farm crew pooled the milk of some of...