Daphne Meyer, cheese specialist at Lunds Edina
Thursday, May 16, 2013
I find myself enjoying this time of year; the weather is really nice and Minnesotans are finally making their way out of hibernation to simply be outside and soak up that vitamin D. I always enjoy having a picnic outside and one of my favorite things to bring to the picnic is cheese.
Merritt Steidl, deli category analyst
Friday, April 5, 2013
Parmigiano-Reggiano has been a tradition in Italy for more than nine centuries. In fact, its popularity and long-standing history have earned it the nickname, “King of Cheese.”
The art of making Parmigiano-Reggiano has been passed down through families for generations. The fundamental steps to making the cheese have not changed in more than 800 years. The ingredient list is also the same – it’s still made using only milk, rennet and salt.
Parmigiano-Reggiano has DOP (Denominazione di Origine Protetta) designation, meaning it must be produced under strict guidelines in order to be stamped “Parmigiano-Reggiano.” One of the most important guidelines is geographical production area. The cheese must be made in the provinces between the Po and Reno rivers – Parma, Reggio Emilia, Modena, Mantua or Bologna. The milk produced in this region is known for being exceptionally rich.
Alicia Baldwin, Byerly’s St. Louis Park cheese specialist
Wednesday, March 27, 2013
Cheese making has an extensive history, dating back thousands of years. Cheese was mentioned in Greek mythology, images were carved on Egyptian tombs, and documentation of its widespread existence throughout the Roman Empire was well recorded.
The most common story of cheese origin, but by no means the only, is accidental discovery. Back in the day, milk was transported in shepherds’ pouches made from the lining of calf stomachs. Rennet, an enzyme found in the lining, caused the transported milk to curdle and separate into curds and whey. Upon this discovery, the beginning of cheese history was formed.
Merritt Steidl, deli category analyst
Wednesday, February 20, 2013
If you love snacking, socializing and sipping on wine, tapas are right up your alley! Tapas are small plates of food, traditional to Spain, that are served before either lunch or dinner. These plates typically have unique flavor combinations and are different than appetizers because they’re much smaller, so your group is able to sample many foods at a time. Tapas are shared in a casual environment and paired with a glass of beer or wine.
Merritt Steidl, deli category analyst
Tuesday, December 4, 2012
Tis the season for holiday cheese! Specialty cheese is elegant, festive, and a delicious addition to any party. And, with so many options to choose from, there is something to please every crowd. Here are a few of my favorite cheese-based appetizer ideas for the year. Enjoy!
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