The Culinary Underground

24/06/2025

Mexican cheeses are important because of their varied tastes, textures, and uses in traditional recipes, enhancing both taste and nutritional value. They are an essential component of Mexican cuisine, providing a variety of possibilities for culinary uses — from aged and melty to fresh and crumbly.

Historical Significance: Cheese-making in Mexico dates back to the Spanish colonial period, with unique regional variations developing over time. 

Integral Part of Dishes: Mexican cheeses are not just toppings; they are often incorporated into sauces, fillings, and even used as a main ingredient. 

Regional Specialties: Different regions of Mexico have their own signature cheeses and uses, reflecting the country’s diverse culinary landscape. 


Find us this Thursday and for 🍷 + 🧀 menu that will feature a line-up of Mexican cheeses sourced from and .

Winemaker Aaron will bring a selection of his California Chenin, skin-contact estate Viognier, Syrah and more from his labels and divergent vine, care of .

See pinned post for more details.

No ticket needed for entry.

13/06/2025

12/06/2025

was always for all people — particularly those underrepresented in many ways. If he were here to speak, he would speak against the discrimination, hate, and rampant incurious nature presented by this evil administration. If nothing else - he would certainly ask, “With all the money in the world, why McDonald’s?”

Bourdain -speaking with respect to Mexicans and Latinos: “...Just about every time I walked into a new kitchen, it was a Mexican guy who looked after me, had my back, showed me what was what, was there—and on the case—when the cooks more like me, with backgrounds like mine—ran away to go skiing or surfing—or simply flaked. As any chef will tell you, our entire service economy - the restaurant business as we know it - in most American cities, would collapse overnight without Mexican workers. Some, of course, like to claim that Mexicans are “stealing American jobs.” But in two decades as a chef and employer, I never had ONE American kid walk in my door and apply for a dishwashing job, a porter’s position - or even a job as prep cook. Mexicans do much of the work in this country that Americans, probably, simply won’t do.”

The reality is - the reckless and uncoordinated nature of this administration’s (and 🧊) actions has harmed Latino communities who we call neighbors, family, friends, farmers, flower vendors, cooks, dairy farmers, and so many more!

Here are organizations to support and uplift right now:

colectiva




OC Rapid Response: +1 (714) 881-1558

26/05/2025

Head over Knucklehead’s () this Wednesday evening where we’ll be serving a special menu that will feature cheese from artisan & farmstead creameries that are committed to eco-conscious and regenerative farming practices.

Our goal during this 🍷 + 🧀 night is to share a unique collection of cheesemonger driven pairings, seasonal accompaniments, small bites, and desserts in order to bring awareness of the amazing diversity of cheeses available from Beemster Cheese, , and .

About Beemster Cooperative: is a farmer-owned cooperative which was founded in 1901 - their story dates back even earlier to the early 17th Century, when the Dutch reclaimed a coastal lagoon and created the nutrient-dense pasture to feed herds of cattle, and to this day continue feed them and produce some of the finest milk in the world. With artisan, time-tested techniques, Beemster uses their single-sourced milk to bring cheese lovers the richest, most flavorful goudas.

26/05/2025

Head over Knucklehead’s () this Wednesday evening where we’ll be serving a special menu that will feature artisan & farmstead creameries that are committed to eco-conscious and regenerative farming practices.

Our goal during this 🍷 + 🧀 night is to share a unique collection of cheesemonger driven pairings, seasonal accompaniments, small bites, and desserts in order to bring awareness of the amazing diversity of cheeses available from , , and .

About Beemster Cooperative:

Beemster is a farmer-owned cooperative which was founded in 1901 - their story dates back even earlier to the early 17th Century, when the Dutch reclaimed a coastal lagoon and created the nutrient-dense pasture to feed herds of cattle, and to this day continue feed them and produce some of the finest milk in the world. With artisan, time-tested techniques, Beemster uses their single-sourced milk to bring cheese lovers the richest, most flavorful goudas.

✨ DETAILS ✨

Swipe left to see our Gouda Pairing Menu.

26/05/2025

22/05/2025

Aged Brick is an American original and is among the first washed rind cheeses produced in the U.S. It was developed in 1877 by John Jossi, a Swiss born cheesemaker. As Jossi did-Joe Widmer uses real brick to press his cheese, the same bricks his grandfather used in 1922. After pressing, the cheese is placed in a salt brine for 8-9 hours, then moved to a warm humid curing room where it is washed and turned daily for 7 days. It is then packed in parchment paper and foil where it reaches peak flavor at 3-5 months. Some cheese lovers also prefer to consume this cheese when it is milder around 2 months and it is entirely dependent upon palate and personal preferences.

Flavor: This semi-soft cheese has a pleasant, earthy flavor which intensifies with age.