Made by the longest operating Cheddar producers in the world, Barber’s 1833 Cheddar has quite a history. The Barber family has been farming and making cheddar just outside the village of Cheddar, England since 1833 — that’s before half of the US states were formed.

And if that isn’t distinctive enough, the six generations of Barbers who have continuously run the family business have been the sole guardians of the original starter culture. It’s been kept alive all these years and survived two World Wars and the near demise of the traditional cheesemaking heritage of Cheddar.

The Barber family is the only farmhouse block-cheddar maker in the world to still use these original cultures. As a result, Barber’s 1833 has a unique complexity that can only be found in cheddar made with traditional starter culture. These cultures are the friendly bacteria added to the milk to start the cheese-making process and are the most important ingredient in determining the flavor and quality of the finished cheese. Just think, Barber’s cheese retains the original cheddar flavor enjoyed by cheese lovers 179 years ago!

The company has been given Protected Designation of Origin (PDO) status that protects and identifies the cheese as being made in its ancestral home using the same traditional recipes and methods used since cheddar was first developed. The Barber’s dairy sits on 2,500 acres where a couple thousand cows roam the fields eating grass in the beautiful Somerset countryside. These cows are not given any synthetic growth hormones or antibiotics.

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You may have noticed lately that we’re really excited about the 2009 Bordeaux vintage that wine experts suggest is the best in more than 30 years. As you can guess, being the global cheese buyer, I can suggest the perfect cheese companions for these amazing wines: French cheeses!

Bordeaux wines are some of the finest and most desirable wines in the world and this special shipment of the 2009 vintage was selected and priced (under $20) to introduce these old-world wines to those who may previously have been intimidated by its bold history, reputation and price. Don’t miss this opportunity to try these limited-time-only wines, featured through April while supplies last. To help you enjoy these wines to the fullest, here are some of my favorite traditionally produced French cheeses that make perfect companions to these outstanding wines.

One of the most versatile among our selection of these special Bordeaux wines is the Château Magence Graves Blanc. This crisp white wine has lively floral and citrus notes and balances round notes of Meyer lemon and sweet peas with the acidity of key limes. I recommend trying any of these four artisan cheeses with this wine and enjoy the variety of flavors you experience.

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The French Alps are among the most beautiful mountains in the world and are home to one of my favorite cheese producing areas—the Massif du Jura in the Franche-Comté region, which borders Switzerland in eastern France.

Creameries in this region have been producing a celebrated French cheese called Comté for hundreds of years. Comté is a cooked and pressed cheese that is renowned for its spicy, buttery flavor and its unique appearance.  This renowned cheese was one of the first cheeses to receive Appellation d’origine contrôlée (AOC), a French certification ensuring traditional and authentic production within a designated geographical area.

It was in the Jura Mountains, in a small dairy called a fruitière, that I was first exposed to this Comté and to traditional rennet.  I mean real rennet, which is made from the lining of calf stomachs and is historically used as a coagulant during the cheesemaking process.

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When chef, author, and television personality Julia Child wished American viewers “bon appétit” at the close of her TV shows, she not only stoked an appetite for her delicious dishes but also for all things French and edible. Her debut cookbook, Mastering the Art of French Cooking, and her first TV program in 1963 sparked an overall appreciation of French food with the country’s exquisite wine and cheeses leading the way.

Nearly 50 years later, our appetite for these culinary jewels is even greater as our education and interest in French artisanal products has grown, as has their availability. At Whole Foods Market, we’re thrilled to be able to offer an early taste of the 2009 Bordeaux vintage that wine experts suggest will be the best in more than 30 years. And, as the global cheese buyer, I am delighted to share with you a selection of the best traditionally produced French cheeses that are perfect pairings for these amazing wines.

What makes French cheeses so special? For starters, the French are so committed to their own cheese heritage, it was the first country to create an Appellation d’origine contrôlée (AOC) certification, dictating a rigorous set of standards that guarantee the cheeses are made with specific attributes and methods of their original geographic region, thus preserving traditional and authentic production.

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Made by the longest operating cheddar producers in the world, Barber’s 1833 Traditional Farmhouse Cheddar is like no other cheese on the planet. Period. The Barber family has been farming and making cheddar just outside the village of Cheddar, England since 1833 – that’s before half of the U.S. states had been formed.

And if that isn’t distinctive enough, the six generations of Barbers who have continuously run the family business have been the sole guardians of a traditional starter culture that has been kept alive and survived two World Wars and the near demise of the traditional cheesemaking heritage of Cheddar.

The Barber family continues to make traditional farmhouse cheddar blocks with the original pint starter culture and is the only farmhouse block cheddar maker in the world to still use these original cultures. As a result, Barber’s 1833 has a unique complexity that can only be found in cheddar made with traditional starter culture. These cultures are the friendly bacteria added to the milk to start the cheese-making process and are the most important ingredient in determining the flavor and quality of the finished cheese.

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I love finding unique and tasty products that allow us to bring authentic regional food traditions exclusively to our Whole Foods Market customers. My latest discovery is Divina Pickles, a delightful array of zesty pickled seasonal vegetables and watermelon rinds that hail from the foothills of the Ozark Mountains and the lush Arkansas River Valley. These are perfect for your New Year’s Eve celebrations!

We’ve partnered with a local Southern producer, Bryant Preserving, who procures the produce fresh from the fields to make these delicious pickles. Bryant Preserving, a third-generation family-owned company based in Alma, Arkansas, produces and packs Divina Pickles exclusively for Whole Foods Market using original family recipes that reflect the long-standing tradition of American pickled vegetables. The Bryant family has been preserving fresh seasonal produce since 1947. Much of the produce used for the pickled vegetables is grown close by and are made simply without any preservatives or additives.

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Cold weather is upon us and it’s this time of year when most of us think of blue cheeses. I am not sure why the blues are more popular in the winter — I love them throughout the year. As an ingredient or on a cheese plate, the blues are easy to define and wonderful to taste. Maybe the blues get popular as the days are shorter and celebrations increase. Regardless, I love that part of the seasonal food cycle, so let’s take some time to review what makes a blue cheese and then I’ll share some ideas of blues for you to try.

Mold, or microscopic funghi, is a key aspect of what makes blue cheese blue. The history of blue cheese is typically associated with Roquefort, a classic blue cheese produced in France. The story of the cheese is attributed to a shepherd who was storing cheese in caves in southern France. Legend has it that there was bread left at the entrance of the cave and it molded. As the mold on the bread continued to grow, a breeze carried the spores into the cave infecting the cheese being stored. The birth of the blue cheese is a very natural story as the mold in combination with oxygen and exposure to the cheese does impact the look and taste.

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Holiday parties are happening at work, family gatherings, school events, volunteer organizations and more — it’s that time of year! Some people dread volunteering to bring the cheese plate; a vegetable dip or dessert is easier and requires less thought. If you are the passionate foodie among your friends and family or if you would like to learn more or be known as “the person” for cheese, we are here to assist with a few helpful hints.

Cheese rules of thumb:

• Variety — mix it up, offer a selection of different styles of products, milks and looks
• Keep it simple — three or four cheeses will work for any event
• Trust your cheese monger — develop a relationship with your local cheese monger and they will help make you a star
• Label the cheese — write down the names of the cheeses and put the names adjacent to the cheese

Cheese is seasonal so it is a good idea to understand the best cheese available for your event. Don’t buy the cheese too far in advance — cheese is alive, so purchasing a day or two prior to your event is essential for the success of your cheese plate. Don’t be afraid to try new things — it keeps it fun.  Here are a few examples of combinations that work every time. Promise!

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The holidays are knocking at our door and thinking of turkey dinners with friends and family brings up seasonal flavors that linger in my memories. One was always the cranberry dressing. My mother loved it and forgot it nearly every year in her focus on the main parts of the meal. It was always a bit of a joke and now I remember with fondness how much that made me love cranberry even more. Nowadays there are so many ways that cranberry can be incorporated into the holiday menu and I wanted to share some of my thoughts with you.

Cranberry Cheese

I know, everything is about cheese with me (but not really!). Years ago, we decided to try a new cheese produced in Wisconsin. The cheese was from a third generation producer in Keil, Wisconsin that did a fantastic job with fruit flavors (and other non-flavored cheeses as well). Henning’s Cheese Company, with Kerry and Kay at the helm, worked with Whole Foods Market to refine the recipe and determine the appropriate aging. This seasonal cheese, free of added growth hormones, is beautiful to look at with all of the cranberries showing in the cheese and is also tasty. I love it melted on leftover turkey sandwiches, open-faced is the best.

Let’s not forget the Wensleydale with Cranberries cheese either. This cheese from England is totally different in texture and flavor from the cheddar. The Wensleydale is like eating a cranberry cheesecake. Try it for dessert!

Here are a few other cool products that I should mention as I am journeying down cranberry road: Read the rest of this entry »

Flying into Switzerland I am always amazed by the mountains. The world famous Alps, home to mountaineers, skiers and even stories about elephants crossing (not sure how this ever happened). In my visits to the country I have always been impressed by the pristine wonder of nature. The green is vibrant and the sky is so clearly blue, the hills to the Alps are amazing and the cows always appear so healthy. I have attributed this to the respect that the Swiss have for their country. There are hikers everywhere and the people that I meet are excited for the summer to swim, the fall to bike, the winter to ski and the spring to smell the flowers.

It is clear that the respect for the land is fully embraced and reflected in the culture of food as well, which clearly begins and ends with cheese. Every mother, father and child is proud of the cheese heritage and each has a favorite cheese and a favorite way to eat cheese. Everyone eats cheese in Switzerland — at breakfast, in sandwiches at lunch, for snacks, at dinner and for dessert. This is my kind of country!!!

I had the opportunity to visit a few cheese production facilities in July with a group of Whole Foods Market team members from around the country. A few were making their first trip to Europe…it was fantastic. How wonderful that your first trip to Europe was to Switzerland to taste some of the best traditionally produced cheeses in the world! We began every day before 6 am to “follow the milk.” Read the rest of this entry »