Baked Brie: A Holiday Favorite

Looking for a classic comfort food that’s as easy as 1, 2, 3? We’ve got the answer: Baked Brie. With or without the puff pastry, this cheesy delight is a melty, indulgent treat that takes just a few minutes to prep, and is guaranteed to please at any gathering. Let’s take a look at some of our favorite components, toppings, and how a simple wheel of brie can be transformed into gourmet appetizer or dessert.

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An Original Story: Cavemaster 80:10:10

If you haven’t met this iconic cheese yet, now’s your chance. 80:10:10, named for the mixed milk ration of cow, goat, and sheep’s milk cheese that comprises this buttery beauty, is more than just your run-of-the-mill washed rind creation. Aside from receiving honors at the 2019 ACS Awards, this fan favorite possesses a rare nomenclature: Cavemaster Original. While our Caves cheeses are rounded up into a number of specific categories–Cavemaster Reserve, Cavemaster Labs, and Cave Aged, to name a few–80:10:10 has a different designation: Cavemaster Original, a newer category that’s defined by a cheese’s journey from milk recipe to affinage.

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Refresh on Classic Cocktails

When it comes to cheese pairings, cocktails are one thing we’ve always got on our minds. No matter the season, there’s a beverage recipe to suit the flavors you’re looking for, and we’re breaking down some of our own creative versions of classic cocktails in the hope that you’ll be inspired to stock up your bar cart (and your cheese selection) and mix up your own flavor combinations.

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Spotlight on Meadow Creek Dairy

(source: Meadow Creek Dairy)

When it comes to award-winning artisanal cheese made with local milk, Meadow Creek is one of the country’s experts. Nestled in the mountains of southwest Virginia, this family-run farm and dairy is familiar with the hands-on, sustainable operation of turning the milk from their own farm into renowned cheeses like Grayson and Mountaineer. We sat down with Kat Feete, one of the owners and General Manager of Meadow Creek, to take a look at how the current circumstances have affected the farm’s operations and how they’ve risen to the challenges of producing cheese during unprecedented times.

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