Nathan’s Cheese Kitchen

Had a great time at the NGA show in Las Vegas last week! I helped merchandise the GFI booth, and was a presenter in a panel discussing 2025 food trends.

It’s cheese board season! And as you may have noticed, I’m still a fan of salami roses…

‘A rose by any other name would still smell like meat!’ 😆

I love cheese pairings!
On the plate today I have:
-La Bonne Vie Fresh Goat Log with a Bella Maria Cinnamon Torta
-Sweet Grass Dairy Green Hill with Fromage Ami Fig Spread
-La Bonne Vie Blueberry Goat Log with Salumi Italiani Finocchiona Salami
-Reypenaer 2 Year Gouda with Fresh Pack Italian Mixed Olives
-Uplands Cheese Pleasant Ridge Reserve with Salumi Italiani Speck
-Ponce de Leon Manchego with Bella Maria Marcona Almonds
-Point Reyes Bay Blue with Bella Maria Chocolate Perlas
Our customers loved everything on the plate, and so did I!! 🧀💪😎

I love teaching cheese classes! Last week I was called to visit Weis Markets in Pennsylvania. I presented a class about how to pair grocery items with cheese, then we had a Build-a-Board exercise. It was so much fun, and delicious!
Weirdest pairing of the day: Blueberry Goat Log with Beef Summer Sausage…I put them together as an example of what does not pair well, but I’ll be dang it the group ended up liking it! 🤣🤷‍♂️😎🧀💪

Anybody else here ever order a slice with a side of ‘cold cheese’? I got this at Little Vincent’s in Huntington, NY. It’s freaking great, and a cool experience for the senses. This is only place I know that offers pizza this way.

I am the honorary cheese board maker where ever I go. This board was enjoyed at Long Lake in upstate New York.

Stopped in to see my buddy Raymond Hook at his new shop ! Great selection of all grass-fed milk cheeses and hand made mozzarella & Burrata!! If you are ever in Atlanta you need to make time for a visit, you won’t regret it. (That’s a Scamorza cheese shaped like pig that Raymond is holding…it was yummy 😋🧀💪😎🐄🐐🐑

Trying out some new, simple cheeseboard ideas for work. What do you think?