Farmstead Cheeses and Wines: Jeff’s Blog

We often get asked about Rennet.  Rennet is an oft-misused word for the method of separating milk into curds and whey, allowing for the production of cheese.
Presumably, the first cheese was produced by accident when the ancients stored milk in a bag made from the stomach of a young goat, sheep or cow.  They found [...]

Well, it’s official.  We’ve been working on plans for our second shop for a few months now, and have signed a lease!  Farmstead Cheeses and Wines, Oakland will be located at 6218 La Salle Ave (the site of the old La Salle Cigar Store), in Montclair Village.
We’re very excited about it and hope to be [...]

One of the best things about my job is getting to select new products for the store. It’s a heavy responsibility actually: we’re such a tiny shop - crammed to the gills with product -  this means that when a product comes in, one has to leave.
I’m visited daily by vendors proffering their [...]

I’ve written yet another article in the Alameda Sun, this one on how to construct a cheese plate. I hope that you enjoy it. The Cheese CourseAlmost everyday, someone comes into my shop and asks for help in putting together a Cheese Plate. A lot of these folks seem daunted at the prospect. It’s understandable [...]

Here’s an article on Fondue, from the 12/14/05 Alameda Sun:
Do You Fondue?
It’s wintertime here on The Island, and thoughts turn to melted cheese. That’s right, it’s Fondue Time! Personally, I can’t think of a better way to eat some cheese.
The name fondue comes from the past participle of the French verb fondre (to melt), so [...]

Here’s My article on Fondue, from the 12/14/05 Alameda Sun:
Do You Fondue?
It’s wintertime here on The Island, and thoughts turn to melted cheese. That’s right, it’s Fondue Time! Personally, I can’t think of a better way to eat some cheese.
The name fondue comes from the past participle of the French verb fondre (to melt), so [...]

Another article fromthe Alameda Sun:   The Cheese Course
Almost everyday, someone comes into my shop and asks for help in putting together a Cheese Plate. A lot of these folks seem daunted at the prospect. It’s understandable – there’s so many funny sounding names, textures, and milk sources.
Putting together a cheese course or cheese plate [...]