By Rachael Lucas

Lately, indulging in happy hour has become a frequent occurrence.  As my happy hours tend to involve tastings, they have afforded me an opportunity to fine tune my palate and learn some stuff.   

By Rachael Lucas

I love being a cheese buyer.  Even though I have plenty of general and pedestrian fromage in my case, I also bring in cheese that titillates people’s senses in ways that they didn’t think possible. 

By Rachael Lucas

Do you ever meet someone and decide you want to be just like him when you grow up?  I had one such encounter during my visit to Costa Rica this month. 

By Rachael Lucas

People frequently ask me what to pair with the cheese that they are purchasing. 

By Rachael Lucas

In April, we stir into our vivacious spring selves.  Seasonal grumps grow out of their glum funks, and lulled lazy winterers transcend their sopor. 

By Rachael Lucas

Romania kind of got the shaft.  It is situated, strategically speaking, in a military sweet spot. 

By Rachael Lucas

Sheep’s milk cheese is both my favorite and least favorite.  When it is good, it’s superb, and when it’s off, it is, in a word, offensive. 

By Rachael Lucas

Cheese begs to be paired.  It is such a versatile food that it can stand up to and enhance flavors in just about anything you choose as its coupling. 

By Rachael Lucas

Husk.  Coat.  Bloom.  I called it skin before I knew the appropriate term for that bizarre superstratum that exists on cheese. 

By Rachael Lucas

Hooray, it’s cold outside!  Let's embrace the chill because during the winter months, cheese that gets devoured with fervor is that of the Alpine variety.