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Giving Cheese a Sweet Side

Tuesday, December 3, 2013

Cheddar cheese with apple pie is an American classic, but why? Laura Werlin, author of several books, including The All American Cheese and Wine Book and Cheese Essentials, noted that the habit of pairing savory cheese with sweet accompaniments like jams, honeys, or chutneys gives you the classic savory and sweet contrast that people love in dishes such as ham with pineapple or duck with orange sauce.

Want to try this for yourself? You don’t want to just plop a dab of the same jelly you use on toast atop cheese; there are a few guidelines you’ll want to keep in mind.

Cheese recommendation: Shepherd’s Way Farm

Merritt Steidl, deli category analyst
Wednesday, June 5, 2013

In an ongoing effort to provide customers with the best local cheese experience, we sent a team, along with our 22 cheese specialists, to Nerstrand, MN, to spend the day at Shepherd’s Way Farm. Shepherd’s Way Farm is a family-run business headed by husband-wife team Steven Read and Jodi Ohlsen Read. Together, with the help of their four sons, they produce small batches of artisanal sheep’s milk cheese.

Pioneers in the American dairy sheep industry, the two started their farm when dairy focus was directed more toward cows. Luckily, University of Minnesota experts Howard Morris and Ray Miller were able to help Jodi learn the craft of sheep milk cheese making. She also took classes at the University of Vermont, Burlington and University of Wisconsin, River Falls.

Your guide to local cheeses

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.

King of cheese – how Parmigiano-Reggiano is made

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.

Women cheesemakers – trailblazers in the cheese industry

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.

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