Spread from the Cheesemonger's Invitational, fudge front and center.

An Original Recipe: Cheddar and Peanut Butter Fudge

Posted by: Tia Keenan on December 14, 2011
Above: Snacks at the Cheesemonger’s Invitational, the fudge is front and center! I’ve always been interested in fudge because it’s a confection that’s quintessentially American.  Fudge is the progeny of fondant and something called “tablet”–a Scottish treat made of boiled

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Cheese and Fracking

Posted by: Grace Mitchell on December 10, 2011
Because so few of us really know where our food originates and how it ultimately reaches our plates and tables, visitors to Lucy’s Whey frequently ask if we make our cheese inside our tiny Manhattan cheese shop.  As happens when

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Rush into Lucy’s for Rush Creek Reserve

Posted by: Anne on November 29, 2011
When food lovers hear the phrase “eat seasonally,” we usually think of tender stalks of asparagus in the spring, juicy peaches in the summer, and the hearty squashes and tubers that fill our bellies in wintertime. But we often forget

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Making That Cheese Plate

Posted by: Grace Mitchell on November 22, 2011
As a cheesemonger, it would be sacrilegious for me to fail to supply cheese at a food gathering–especially one hosted at my own home.  But, although I would never dare to say that cheese in any fashion bores me, sometimes

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