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Posts from the ‘Cheese’ Category

Wisconsin Cheese Class 12/16

Join our experienced Cheesemonger Jacobe as he regales stories of his recent tour of iconic and award winning Wisconsin creameries! He’ll be sharing his favorite Wisconsin cheeses and pairing them with select wines. Ticket includes instruction, cheese & wine. We look forward to having you! Additional wine pours available for purchase. Friday Dec 16th @ 6:00pm. Must be 21+ to attend. Tickets Required, Click Here

Cheese Platter Building Class (Sat 12/10)

We are thrilled to be bringing back our Cheese Platter Building Class! With the holidays right around the corner this is the perfect time to get prepared & educated in the creative art of cheese & charcuterie platter building. This class is led by our experienced Cheesemonger Ashley. She’ll walk you through the ins and outs of platter building from making cheese selections to assembly. Ticket price includes instruction, wine & a delicious cheese & charcuterie platter to share with classmates. We look forward to having you! Saturday Dec 10th @ 2:00pm. Must be 21+ with valid ID. Tickets Required, Click Here

Making Cheese on the Comté Trail in the French Jura

Comte Cheese“Comté began from necessity, not luxury. The Jura winters are brutal, snowy, and long. Comté preserved milk into hearty wheels that could feed villages for many months. Farmers led their herds up the mountains in the summer to take advantage of the short season of green grass and plentiful blossoms, then returned to lower-altitude pastures when the first frosts came.”

Read more on Munchies

Chiriboga Blue, unusual cheese from Bavaria

Arturo Chiriboga, is Ecuadoran. Political turmoil in his home country motivated Chiriboga and his wife, who is of German descent, to move to Bavaria as young adults. He landed a job at the Obere Muhle creamery 17 years ago and has been there ever since.

Read all about Chiriboga Blue on

Object of Desire: Beurre de Baratte

“…But your breakfast could be even better. DTLA Cheese, on the south wall of the market, is well-stocked with the Beurre de Baratte ($12 for 250 grams) for from the young cheese master Rodolphe Le Meunier, who is kind of the Jimmy Page of affineurs, a genuine Meilleur Ouvrier de France. (Beurre de Baratte is butter made the old-fashioned way; churned rather than extracted with a centrifuge.)”

Read the full Article by Jonathan Gold on LA

Available at DTLA Cheese & Cheese Cave ($12/each)