New site (kind of)
James here. Until our new site is finished, I’m going to be writing on this pretty frequently. I don’t want to jump the gun and say I’ll post something everyday, but the fact is that there are different things that happen in every aspect of our business that I say to myself, “Damn, I want to tell … Read more
The Science of the Melt
Every cheese lover knows that the entire cheese spectrum can be split into two very distinct, very important categories: MELTERS and NON-MELTERS. Some are so soft you can feed them to toothless babies, and some cheeses are so hard they could be considered deadly weapons. Today we’ll focus on the first – melters – because … Read more
What It Means To Be American (Cheese)
When I was eleven years old, my family went on a trip to Montreal. We visited a 24-hour Jewish deli, and whenever I visit a Jewish deli, I order the same thing. The man took my order: -”What can I get for you?” he blurted out. -”Umm, Roast beef on rye with American cheese and … Read more
