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Vertical Tasting of Bonat Parmigiano Reggiano DOP

The internet is an amazing tool. Through my LinkedIn account, I received an offer to taste Parmigiano Reggiano made by Bonat. The wedges they sent me (each weighing about one pound) were aged 26-28, 36 and 48 months. I shared the wedges with the chef and Culinary Arts classmates at North Georgia Technical College. (Imagine

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Announcing 2018 Cheese Study Group Scholarships

Becoming an American Cheese Society Certified Cheese Professional® is the highest certification a cheese professional can attain in the United States and Canada. Presently, there are nearly 900 CCPs® who have passed the exam and attained this level of recognition within the cheese industry. Many of the hard working and passionate individuals who want to become

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Challerhocker… and The World is a Better Place…

Disclosure: Because I did some volunteer work for the San Francisco Cheesemonger Invitational, Adam and Ashley kindly sent me a box of cheese as a thank you. In the box were Taleggio, Alp Blossom and Challerhocker. I had sampled Challerhocker in  the “perfect bites” at the 2016 NYC CMI, but this was my first time

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