The Cheese Blogger

FACT: Float riding is hard work. You need to prepare for a long stretch of revelry and we've got you covered with our "Feed Ya Float" box. We are now taking order...

Served from 11am-3pm on Saturdays 641 Tchoupitoulas St., Warehouse District

By: Molly Bourg                 You want to serve cheese and drinks for a little get together you’re hosting, but when you get to the cheese shop everything seem...

By Molly Bourg When we think of ‘seasonal foods’, it’s easy to conjure images of bright summer strawberries and robust autumn pumpkins. But dairy is just as depe...

By Molly Bourg The Early Dairymaid If we’re going to talk about women in dairy, we have to start with the word itself. Dairy comes from the Old English, daerie, ...

We've got a lot of fun planned for the fall at our Warehouse District shop! Starting Friday, October 20, Friday and Saturday hours will be extended from 11am to 6...

Consider Bardwell Farm, producer of delicious cow and goat milk cheeses, was founded in 1864 by a man named Consider Stebbins Bardwell. It was the first milk co...

Some cheeses, like Epoisses, are so legendarily stinky they’re supposedly banned on public transit in France. It’s the chemistry of washed-rind cheeses that make...

In honor of our August featured producer Prodigal Farm, we asked its founder and Head Cheesemaker, Kathryn Spann, some questions about life on a Southern goat far...