by Sarah Fleming
Holiday shopping can be a mixed bag of bla and a blur, so it is especially wonderful when a beautiful shop such as Scardello makes my life easier. Behold! The gift of cheese. Stop by and pick up a few holiday treats and sign up your friends or loved ones to one of the following classes to be held in January. If you have not attended Cheese 101 it is highly recommended as your first stop onto the journey of fine cheeses. Continue reading
by Steven Doyle
To boost sales of cheese in the 1960’s, the ploughman’s lunch was promoted throughout England as a simple meal or snack. The lunch is sometimes served in sandwich form, and with a pint of beer. The meal consists of bread, pieces of cheese and pickle. The pickle mentioned may not necessarily be the American common variety such as the dill, but instead vegetables such as carrots, cauliflower or onions.
The ploughman continues to this day as a pub favorite and you might be surprised to learn that Dallas has versions of this tasty treat that is waiting to be ordered in a few pubs and not shocking – a cheese shop. Continue reading
by Steven Doyle
Based out of Waco, husband and wife duo Eric Tippit and Karen Dierolf produced stunning cheeses that exemplify Texas’ cheese-making potential and embody our independent, DIY spirit at Caprino Royale. The cheese makers described their diary as a “learn as you go” enterprise: their supple creations come from observation, experimentation and study of other dairy farms. Continue reading
by Steven Doyle
Nachos originated in the city of Piedras Negras, Coahuila, Mexico, just over the border from Eagle Pass, Texas. In 1943, the wives of U.S. soldiers stationed at Fort Duncan in nearby Eagle Pass were in Piedras Negras on a shopping trip and arrived at the restaurant after it had already closed for the day. The maître d’hôtel, Ignacio “Nacho” Anaya, invented a new snack for them with what little he had available in the kitchen: tortillas and cheese. Anaya cut the tortillas into triangles, fried them, added shredded cheddar cheese, quickly heated them, added sliced pickled jalapeño peppers, and served them. Continue reading
Community Beer Company is hosting a Craft Beer & Artisan Cheese Pairing tomorrow, October 20th from 6 to 9pm. They are bringing back Cheesemonger, Ali Cameron, from Prodigal Farms, as she continues her quest to bring together our favorite fermentables: cheese and beer. Continue reading
With their rising popularity at The Market, Scardello Artisan Cheese is excited to bring to-go versions of their signature cheese and charcuterie plates to the Oak Lawn location. Each Cheese Plate To Go and Charcuterie Plate To Go features an assortment of hand-made delicacies with accompaniments like olives, nuts and dried fruit, and crackers. They are the perfect meal for one or a great snack to share for two.
Filed under Crave, Scardello
Scardello Artisan Cheese will officially open its doors in the Dallas Farmers Market’s The Market, on January 8, 2016. Cheesemonger Rich Rogers, alongside Cheese Enthusiast and Manager Austin Dupree, have secured a prime 400- square-foot, end-cap space inside the Market, a premier space for slinging cheese.
“We are thrilled about the official opening of our Dallas Farmers Market location. While we have always had a great mix of domestic and international cheeses at Oak Lawn, we are excited to focus more intensely on US and Texas producers at The Market. We look forward to working in a new and collaborative environment with some other great purveyors and producers,” said Rich Rogers, proprietor and cheesemonger at Scardello Artisan Cheese. Continue reading