The B’s Cheese

11/12/2025

Curd is the Word is back! 🧀🎙️🇫🇷 Check out this week's episode featuring a cheese older than the English alphabet! Also on Spotify + Apple Podcasts.

In this episode, Brittany dives into the world of Ossau Iraty, a traditional Basque sheep’s milk cheese from the French Pyrenees that’s as ancient as it is d...

11/07/2025

I filmed for my podcast today!!!!!!! Just feeling very excited and proud for getting over myself and getting it done!!! Any guesses? 😉

10/31/2025

YABBA DABBA DOOOOOO 🦕🦴

10/28/2025

IT’S OFFICIAL!!!! 🎉 I’ve been working hard during nap time and so excited to announce the Curd is the Word is coming back 🧀🎙️

Drop a comment if there’s a cheese you want to know more about!

10/18/2025

Every 3rd Sunday of October is Raw Milk Appreciation Day, which means today! 🧀🎉

Here is some useful info if you panic and wonder “can I eat this?!” when you see the word raw with your cheese, and feel free to try one from my list of favorites!

If you’re already into raw milk cheese, which cheese are you celebrating with?! Drop it in the comments!

10/18/2025

Every 3rd Saturday of October is officially Raw Milk Appreciation Day! Which means today! 🧀🎉

Here is some useful info to prevent the panic from the age old “is raw milk OK to ingest?!” and if you want to try, I also have a list of my favorites

If you celebrate, what cheese are you going with?! Drop it in the comments!

10/15/2025

Happy national cheese curds day! These fine cheddar fellows come to us straight from in the dairy state of Wisconsin. They are flavorful yet mild, creamy and squeaky, and just all around great pop em in your mouth snack 🤤🧀

Fun fact: cheese curds are curds that are fresh and not aged!

And why yes, they are hanging out in a vintage sake cup from Tyler’s grandma

10/13/2025

Of course I had to designate a post specifically to the cheeses we tasted and creameries we toured last week in Wisconsin! 🧀

1. Peppercorn Cheddar, Shallot Herb Alpine, Cheddar, Gouda, Alina & Luna
2. Cheddar, Red Rock & Raclette (which was more table cheese and less need to melt, I brought this home)
3. Fontina, Tallgrass Reserve, and Zentner Alpine
4. Everything under the sun in both cheese texture and spreads - cheddars, brick cheese, Butterkäse
5. The Swan (mixed sheep and cow cheddar, but peppercorn in the sheep side) and a very aged cheddar
6. Pleasant Ridge Reserve from 11/17 and 11/18 of last year and some Rush Creek Reserve at 1, 3 and 6 weeks
7. Lil Bec, Bierkäse, Limburger (an experience!!), and a Gouda parm hybrid and Liderkranz
8. cheddars of multiple ages and their Triple Play, sheep goat and cows milk, which I also brought home with me

The Roelli Raclette surprised me the most, it was salty and aged a bit but with mild funk. I also have a soft spot for the jalapeño Widmers cheddar anything (I grew up on pepper jack!) and loved the Peppercorn Cheddar from Hill Valley. Since I usually am eating northeast cheddars, WI cheddar’s nuances were delightful to me

(And again for the 8362nd time - THANK YOU for this epic trip!!!!)

10/10/2025

She is gorgeous!

Happy National Moldy Cheese Day! 🧀🧀🧀 We’re celebrating the good kind of mold with 15% off some of our most iconic cheeses: Green Hill, Thomasville Tomme, Asher Blue, Georgia Gouda, & Griffin! Use the promo code MOLDYCHEESE15 when checking out at www.sweetgrassdairy.com! Hurry, this offer ends today! 🥳

10/09/2025

I was chosen to explore the Dairy State with a slew of other cheese professionals through and we have been having an epic time! Sad that there’s only one day left, but feeling so reinvigorated with cheese 🤩🧀

09/22/2025

On today’s to-do list: add more fancy cheese to my day featuring a fresh, mild sheep’s milk cheese called Shepherd’s Hope by . Thanks to my recent podcast researching, sheep cheese goes great with red fruit jam so here we have a four fruits jam with strawberries, red currants, raspberries and cherries. Let’s just say this task was crossed off easily 👌🐑