March 16 2020 @ 4:59pm
We will not be open to the public – we are working on curbside pickup options. More information to follow. It it was a sad heart that we have decided to lock the door temporarily while this pandemic is evolving, effective immediately. Click here for information on how to order.
One of the most popular episodes of “Visiting” profiled Broguiere’s Dairy in Montebello. Huell discovered during his first trip there that they also made a delectable eggnog and the family invited him to come back during the holiday season. Huell ultimately returned and got a behind-the-scenes look at how the unique drink is made. Broguiere’s even makes special edition bottles in honor of their “favorite visitor,” Huell, which is still in circulation.
Watch the video on KCET.org
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 Sfgate.com
The guy in the white jacket at the center of the throng of chefs and food writers was Rodolphe Le Meunier, whose name is on every gold-foiled package. And in cheese circles, he’s a rock star.
Read the full article on LA Times
“…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 Times.com
Available at DTLA Cheese & Cheese Cave ($12/each)