Local shops share tips on choosing cheeses by taste and memory
Retail staff from Au Marche to Hy-Vee explain how asking about texture, country memories, and past travels helps customers pick cheeses. Owners cite sentimental attachments, and a chef notes Morbier can surprise on flavor despite a blue-vein look. Staff suggest sampling and mixing cheeses for parties, balancing novelty with familiar tastes.
MENTIONED IN THIS ARTICLE
Gary White
Dillons
Sixth St
White
World Cheese Tales Offer A Global Encore
In fragmented notes, a local clipping hints at diverse cheese trivia from around the world. Mentions range from France to Switzerland with scant details and unclear context about origins, makers, or events.
Cheese melts into spinach sauce for bread pairs
A Swiss cheese spinach sauce blends creamed spinach with onion butter and half and half to create a creamy topping. Gruyere and optional sherry melt together quickly for a rich dip served with breadsticks or French bread slices. Recipe from SwissRose International for Dillon Stores.
MENTIONED IN THIS ARTICLE
Gruyere
SwissRose International, Inc
Dillon Stores
SwissRose style cheese beet salad and savory pastries
A collection of recipes from SwissRose covering a beet and manchego spinach salad with baked crisps, pork tenderloin with apple stuffing, mushroom asparagus frittata, and a cinnamon apple custard style pie crust dish. Includes roasting and baking steps, cheese toppings, and final serving notes.
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