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Swiss cheese factories: 8 places waiting for your visit

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In for a penny. In for a pound. 

In other words: if you say chocolate, you have to say cheese. At least in Switzerland you do.

In this  chocolate factory article , I wrote about seven places that make every sweets lover’s heart skip a beat. And since cheese and chocolate go hand in hand around here, it's about time I put together the smelly equivalent to that post.

Time to hold your breath. The fumes are coming...

1. Appenzeller cheese factory

Saying that Appenzeller cheese is strong and smelly would be an understatement. If you're after something that'll leave you with bad breath for a good couple of hours, don't miss out on this candidate.

It's called Switzerland's spiciest secret for a reason.

A total of 52 places across eastern Switzerland produce eleven different types of Appenzeller cheese. Together, they whack out almost 9.000 tonnes of cheese over the course of a year. Roughly half of which ends up in Swiss supermarkets, while the other half gets exported.

Three massive slices of cheese mark the Appenzeller cheese factory.

As you can see, the recipe of this smelly cheese is kept top-secret.

The opportunity to watch the cheese-making process is limited to one location . A visit at the Appenzeller cheese factory includes an introduction to some of the herbs and spices that make the Appenzeller cheese so strong, the opportunity to peek into their cellar where they store up to 12,500 wheels of cheese , and of course, a live demonstration area. 

Head over to their website for more information on what you can expect from your visit. 

How do you get there?

You'll find the Appenzeller cheese factory in Stein, only 17 minutes by bus from St. Gallen . Look for the building with three massive slices of cheese in front and a sign saying Schaukäserei . 

How much does it cost?

Access to the Appenzeller cheese factory costs 12 CHF. If you're heading to the Maestrani chocolate factory as well, buying a combo ticket for both factories will give you a 15% discount.

Those tickets are only available on-site, though, so let them know at the entrance that you’re interested in the combo offer.

2. La Maison du Gruyère

La Maison du Gruyère is another place that pairs up nicely with a trip to a chocolate factory. Not far from Gruyères lies Maison Cailler, the land of milk and honey you might know from my chocolate post . An excellent combination if you ask me. 

At la Maison du Gruyère, the fun starts after you’ve paid your admission. A friendly person equips you with a bunch of Gruyère samples and an audio guide, which takes you through their exhibition.

Throughout your visit, you'll be able to touch, smell, see and taste the different aspects of a cheese that's been around since the year 1115.

Believe me. After practising for over 900 years, they know their stuff.

Watch the cheese-making process at la Maison du Gruyère.

Can you count the wheels of cheese they store at their cellar?

La Maison du Gruyère is right behind the train station in Gruyères. 

Taking a stroll through the Gruyère cheese factory costs 7 CHF. Again, visiting with a Swiss Travel Pass gets you free access.

3. Emmental cheese factory

Tell a child to draw you an image of Swiss cheese and the result will be a piece of Emmental cheese. 

It doesn't get more iconic than the Emmentaler with its big holes. Malicious tongues have called these holes the tastiest part of the Emmental cheese because it isn't as strong as most of its cousins. However, it does come in stronger variations but if you're someone that’s normally intimidated by smelly, cheesy fumes, the mild Emmentaler might just be for you.

Catch a glimpse of the cheese production...

... and dive into counting cheese again. 😊

The array of events and experiences the Emmental cheese factory offers is wide, to say the least. From guided tours to a petting zoo and the opportunity to make your own cream cheese, you'll find pretty much anything. 

I recommend taking a look at  their website prior to your visit to figure out what you'd be interested in doing.

The Emmental cheese factory is in the centre of a village called Affoltern im Emmental. Getting there by train from Bern takes just under an hour.

And by the way, the Kambly biscuit factory store isn't too far from Affoltern, either. Just saying…

Unless you participate in a special workshop, access to the Emmental cheese factory is free.

4. La Maison de la Tête de Moine

If you're looking for cheese with a weird name, you've just found it. 

Tête de Moine literally translates to monk's head , which is probably as strange as it gets in terms of naming cheese. According to my research, this peculiarity leads from two facts:

• Tête de Moine was originally made by monks . So far so good. What’s more bizarre is fact no. 2, which has to do with the way this cheese is being cut.
• Instead of slicing it into pieces as you do with any other cheese, Tête de Moine gets spiked onto a special plate and scraped off with a blade. The image below illustrates what I mean. Apparently, the way the cheese scrapes off the wheel reminded people of the way monks wore their hair back in the day. Bold on top, hair to the side.

Tête de Moine gets its name from the particular way it's scraped off the plate.

How’s that for a random piece of knowledge? You’re now officially armed for trivia night.

Like Appenzeller cheese, Tête de Moine is quite salty and strong . I don't know if it's just me but every time I treat myself to a mouthful, my palate begins to sting and burn a little.

Totally worth it, though.

The place to learn more about this particular cheese is  la Maison de la Tête de Moine . It consists of a museum, an old-fashioned cheese factory, a café and a store.

This place is slightly off the beaten track, to say the least, and getting there can be a bit of a challenge. But thanks to the extensive  Swiss public transport network, it’s still doable.

You'll find la Maison de la Tête de Moine in the village of Bellelay, roughly an hour and a half from Bern.

Admission to the museum costs 6 CHF.

5. National Dairy Museum

Now, you might be a person that’s interested in cheese, but not so much in being surrounded by it all day long. Or eating it, or watching it being made, for that matter.

If this is the case, and you’re more of a history geek, the National Dairy Museum in Kiesen might be a better fit for you than the other places on this list. 

This rather small museum displays a cheese dairy from 1815 in its original state and runs you through the history of making Emmental cheese. The dairy closed its production toward the end of the 19th century and was transformed into a museum in 1974.

Kiesen is a village between Bern and Thun and easily accessible by a short train ride from either city.

Entrance to the National Dairy Museum is free.

6. Alpine cheese factory Marbach

The picturesque Entlebuch region has lots of stunning views to offer and what is more, it comes with its very own cheese dairy. While this business has been around since 1981, they only opened their modern production plant – including an appealing visitors’ gallery – in 2008. 

And did I mention they use milk from their own cows and buffalos to produce all kinds of delicacies? You can watch them make cheese in the morning. I recommend heading out there in the morning, as that's when the fresh milk arrives and the cheese makers are busiest. So there's lots to see through those big windows.

Before you set out on a journey to Marbach, I recommend taking a good look at their beautifully designed and very helpful website . 

Hard to decide on which cheese to buy here...

Watch the pros making cheese through a window.

You'll find the stunning Entlebuch region, and therefore the village of Marbach, approximately halfway between Bern and Lucerne. The train passing through Escholzmatt, where you transfer to a bus to Marbach, also stops in Trubschachen, home of the Kambly biscuit . 

The visitor area is free to access during shop hours . If you can get a group of 10 people together, joining a guided cheese tasting tour costs 5 CHF per person. Please call ahead to book that tour. 

7. Alpine cheese factory Morteratsch

At the Alpine cheese factory in the alpine Engadin region, cheese and mountain views come in one. You'll learn everything about their ancient cheese-making traditions and if this leaves you hungry for more, make sure you stay for brunch , lunch or an afternoon snack. 

Unfortunately, their website only comes in German. But it’s still a great resource to see what awaits you in Pontresina. After all, a picture is sometimes worth a thousand words.

Please note that cheese production only happens during the alpine season , which is between June and October. Maybe check their website prior to planning your visit to make sure you don’t arrive outside of their opening hours. 

The Alpine cheese factory is very close to the mighty Morteratsch glacier.

Be warned. This one isn’t just around the corner from Zurich or Bern. Pontresina lies in the Engadin, which is part of the Canton of Grisons.

To get to the cheese dairy, hop on the train or bus in Pontresina and get off in Morteratsch. This might be a great side trip if you’re visiting St. Moritz or crossing over from Italy.

Call ahead if you’re planning on treating yourself to their delicious alpine brunch, which is 35 CHF per person.  

8. Airolo cheese factory

The best time of the day to visit Airolo cheese factory is in the morning, between 8 and 12 o'clock. That’s when the milk gets delivered to the factory and the process of turning it into cheese begins. You’re free to stay in their viewing area for as long as you please and observe the cheesemaker's every move. 

No doubt you’ll feel tempted to grab a bite at their shop or at the restaurant. Apart from cheese, they also produce cream, butter, yoghurt and even ice cream.

So knock yourself out. Or maybe take a stroll through their museum for digestive purposes?

Airolo lies in the Canton of Ticino, the sunny south of Switzerland. It’s a bit of a mission to get there but if you happen to be exploring Ticino, a quick stop at the cheese factory might be worth a side trip.

Entrance to the cheese factory, which includes a restaurant, a shop, a museum and access to the viewing area, is free . If you’re interested in a guided tour , call ahead to make a reservation and expect to pay around 50 CHF for the tour.

Say cheese...

As you can imagine, this list only scratches the surface of all the places producing cheese in Switzerland. After all, there are over 450 different cheeses around here and it’s impossible to cover them all.

But you now have a pretty good idea of where to head if you’re itching to visit a Swiss cheese factory or two. 

One thing I’d also like to mention is that most farmers who take their cows and goats up into the mountains during summer produce their own Alpkäse (Alpine cheese). In my opinion, this is the best cheese in the whole world. But that’s my personal preference. 

All you need to do to find one of the many Alp huts selling fresh Alpine cheese is go for a hike and look for an advertising sign.

Look for one of these little Alp huts...

... to buy some delicious Swiss Alp cheese.

Let the cheese frenzy begin.

PS: If you consider yourself a cheesaholic, you can take your endeavours to the next level by downloading the cheese passport . Here’s all the information you need on the subject. 

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What happened to Engelberg?

Hi Sarah, unfortunately, they closed their show dairy last year. I think they still have the shop, though..

Hi Thanks for the wonderful post. Do you know if the factory are gluten free friendly? Thx Amir

Hi Amir, you’re very welcome 🙂 Glad you liked it. Actually, cheese is always gluten free as it contains milk and no grains. So if you can’t eat gluten, you will be fine at a cheese factory. Have fun, Seraina

The Magazine of Tasteful Living!

A Cheese Lover’s Road Trip

• March 23, 2022
• Carol Bareuther

10 top places to visit nationwide for cheese lovers.

Meet cows. Watch curds separate from whey. Sample cheese and cheese cuisine. Whether you’re ready for a day trip or cross country fromage expedition, there are incredible ways for cheese lovers to immerse themselves in their foodie favorite. Here’s a sampling of 10 top places to say cheese, please!

1. Shelburne Farms

Shelburne, VT

shelburnefarms.org

Meet the Brown Swiss cows that produce the milk, see the lush pastures where they graze, watch farmers and cheesemakers at work, and even hand-milk a cow in the Children’s Farmyard, invites Holly Brough, communications director for the educational nonprofit located on a working farm nine miles south of Burlington near the shores of Lake Champlain. “Visitors can experience all that is embodied in a single block of cheddar on the two-hour, behind the scenes, Sun-to-Cheese tour. It’s a deep dive into the sustainable story of cheesemaking at the farm. At the end, there’s a private cheese tasting where you can savor the flavors of the farm in all our varieties of cheddar.” Tour participants receive a half-pound block of cheddar to take home.” Tour cost: $20 per person. The Farm Store sells cheese and cheese-prepared foods. In the summers, a food cart sells freshly-grilled cheese sandwiches.

2. Liberty Hill Farm & Inn

Rochester, VT

www.libertyhillfarm.com

Sit at the cozy dining table in the 1825-built Greek Revival-style main house and fork into a freshly-baked apple pie with a sharp, extra sharp or seriously sharp cheddar cheese crust. Then, look out the window to the nearly 300 strong herd of Robeth Holsteins. “Staying with us is special because our guests can meet and interact with our cows. We have had guests ‘help’ deliver a calf, name a calf and follow the life of one of the cows they fell in love with here. Then, they go home and brag they ‘know the cows that make award-winning cheese’,” says Beth Kennett, who, with husband Bob, owns the farm, located 65 miles south of Burlington and are member-owners of the Cabot Creamery Co-Op, in Cabot, VT. A farm stay includes breakfast and dinner, lodging and all farm activities for $152 nightly for adults and $73 per child, with a two-night minimum. Beth incorporates Cabot cheeses into all meals, including her signature Liberty Hill Grilled Cheese, plus Vermont Cheddar Gougères with Smoked Salmon Filling appetizers and Quick Shaker Cheese Bread Pudding as a savory side.

3. Formaggio Kitchen

Cambridge, MA

formaggiokitchen.com/cambridge

Splunk for cheese! Take the two-hour Brave the Caves class at the 360 Huron Avenue location of this neighborhood grocery and cheese lover’s paradise. The caves, the first retail cheese ripening room in the U.S., are in reality an old basement office space converted by the store’s owner, Ihsan Gurdal, into a walk-in refrigerator with the humidity controlled to imitate that of a mountain cave. The caves aren’t open to the public, only to a select few during these classes, which are offered on average once or twice a month. “The class begins with an overview of the store, and then participants are divided into two groups. One explores the cave and learns about cheese affinage and the others participate in a mini tasting. After both groups finish, the class concludes with a full-fledged tasting of typically six to eight cheeses covering different milk types like goat, sheep and cow as well as other types like blue, soft and hard,” explains Morgan Mannio, media manager. “For someone who really knows and loves cheese, they will experience a unique tour, learn a thing or two and try something they most likely haven’t tasted before.” Cost: $65 per person.

4. Pearl Valley Cheese

pearlvalleycheese.com

Watch cheesemaking up close and personal at this fourth-generation business located on the edge of Amish Country and some 90 miles northeast of Columbus. It started in 1928, when Swiss immigrants, Ernest and Gertrude Stalder, started making one 200-pound wheel of Swiss daily in a small stone building equipped with one copper kettle. Today, the factory produces over 10 million pounds of all-natural cheese products, including 16 different Swiss and Colby varieties, some of which have won prestigious U.S. and World competitions. “Visitors can watch the cheesemaking process from the factory lobby and get an up-close view of the receiving bay and milk silos. The factory history and timeline are a fun stop on our guided tour, and visitors can also peak into the warm rooms and coolers,” says Jenna Burch, whose husband is head cheesemaker and fourth-generation family owner. Factory tours are free, last 45-minutes to one hour and take place on Wednesdays at 9:30 a.m. Visitors can see cheese being made from the retail store Monday – Friday 8 a.m. to noon. Outside, there’s a playground and pavilion set up with a picnic table for those who want to nibble on some cheese before getting back on the road.

5. Union Star Cheese Factory

Fremont, WI

unionstarcheese.com

Like a backstage tour by actors in a Broadway play, factory tours here are given by the cheesemakers themselves, says Jon Metzig, a Master Cheesemaker with certifications in cheddar and Colby who hands-on runs the production at his family’s factory, 60 miles southwest of Green Bay. “Everyone who gives the tour does some part of the process. Picking up the milk, making the cheese, packaging the cheese, selling the cheese. Plus, visitors get to see the process. It is not a tour where they watch a video.” The best time for a tour is 8 to 8:30 a.m., recommends Metzig. This is when he and his team are finishing up the cheesemaking process. “This is when the final matting of the cheese happens. The mats are milled into curds, and there’s the salting of the cheese. Visitors will also be taken into the cooler and showed a variety of different cheese and learn how these are produced.” Cheddar cheese and cheese curds are produced Monday, Thursday, Friday and Saturday. The fresh curds are ready to eat between 9 and 10 a.m. Mozzarella string cheese is made on Tuesdays.

If in Wisconsin between May and October, consider a visit to the National Historic Cheesemaking Center in Monroe, near the Illinois border. Open Thursday to Sunday from 10 a.m. to 3 p.m., a $5 admission includes a guided tour of the museum, a visit to a century-old factory and a chance to watch a 90-pound Swiss cheese wheel made right before your eyes.

6. Redhead Creamery

Brooten, MN

www.redheadcreamery.com

Located in the heart of Dairy Country, about 110 miles northwest of Minneapolis, the milk sourced for cheesemaking is only 50 feet away—pipelined directly to the cheese pasteurizer as the cows are being milked. A two-hour, $10 per person tour, on Fridays and Saturdays at 12:30 p.m., takes place outdoors. It provides a real-life perspective on cheesemaking from the alfalfa to baby calves, to milking cows, to cheese. Visitors also hear about when the farm was homesteaded in the 1880s and how redheaded Alise Sjostrom took over from her parents in 2014 and continues operation. “We host beer, wine, chocolate and cheese tasting events throughout the year. Each June, on the Saturday before Father’s Day, we celebrate Curd Fest. We throw a big party to celebrate all things Cheese Curds and locally-made foods, including our pan-fried cheese curds, chocolate-covered curd kabobs with crumbled bacon, deep-fried cheese curds and Brie sundaes. We also put together a dairy farm scavenger hunt and other fun activities for children. It’s a blast!” says Sjostrom, CEO and president.

7. Dallas’ Mozzarella Co.

www.mozzco.com

Sign up for one of Paula Lambert’s hands-on cheesemaking classes. The Texas native fell in love with mozzarella when in Italy and decided to bring the know-how to make it back home. Lambert founded her small factory in 1982 at 2944 Elm Street, with mozzarella. Since then, her menu of specialty cheeses has grown to more than 30, some of which uniquely feature a taste of the state with additions of Ancho chili, epazote and Texas-grown basil. “Classes are instructional, fun and completely hands-on. Participants don aprons and hairnets. They learn to make fresh ricotta and scoop it into molds directly from the vat. They also learn to form fresh mozzarella curd into three kinds of cheese: fresh mozzarella, Queso Oaxaca and mozzarella rolls filled with olives. After the class is finished, participants have a guided cheese tasting accompanied by a glass of wine. The best part is they get to take home all the cheese they made, about 4 pounds!” says Lambert, whose accolades include being named into the James Beard Foundation’s Who’s Who of Food and Beverage in America. Cheesemaking classes take place two Saturdays a month, from noon to 2 p.m. and 3 p.m. to 5 p.m. and are $50 per person. Cheese pairing classes are 6:30 p.m. to 8:30 p.m., and $50 per person.

8. The Cheese School of San Francisco

San Francisco, CA

thecheeseschool.com

Calling all novices, professionals or those who just want to enjoy some fantastic fromage. This only institution of its kind in the nation is dedicated to educating everyone about all things cheese. Many classes are offered monthly. “The two most popular are Cheese wines, a great way to understand different types of cheeses and how they pair with various accompaniments and styles of wines, and Building the Perfect Cheese Platter, where people learn how to style cheese and charcuterie platters,” says Anthony Licciardi, spokesperson. There are also Cheese & Beer and Cheese & Whiskey pairing classes, Fondue Fun, Mozzarella or Ricotta Making, and Country or regional specific classes like Italian Cheeses and Italian Wines, French Cheeses & French Wines, California Cheeses and California Wines. “Since we have world-class dairies and cheesemakers close to San Francisco, we often do Farm Tours, where students get to spend a day on a working dairy farm interacting with the animals and see the cheesemaking process in action. For those who have never brushed a 1,000-pound-plus water buffalo, then tasted the mozzarella made with its milk, it’s quite the experience!” says Licciardi. Subscribe to the school’s monthly e-newsletter, Curd Nerds, to see the latest class schedule.

While in California, set out on one of nine routes that make up the California Cheese Trail. Vivien Straus, who grew up on a dairy farm in Monroe, carefully curated the driving itineraries to spotlight artisan cheesemakers. These routes range from three cheesemakers over 264 miles along the state’s north coast, to five cheesemakers within 37 miles in Marin County, including Marin French Cheese and Cowgirl Creamery. “The best time to visit is spring, when the baby goats and sheep are born, through fall,” recommends Straus, the Petaluma, CA-based creator of the trail and manager at her family’s Straus Home Ranch . The Trail’s printable online map is available at: cheesetrail.org/trail-map . Download the California Cheese Trail App on Google Play.

9. River Valley Cheese

rivervalleycheese.com

Cheesecakes are a signature product for Kristi Slotemaker, the self-proclaimed Big Cheese at this artisan cheesemaker located 12 miles south of Seattle. The cakes, from classic to berry-filled, personal to family size, received such supportive sales through the pandemic from the community that Slotemaker was able to keep her cheesecake and cheesemaking classroom in business. Burrata, Brie & Chevre, Parmesan & Feta, and Gorgonzola & Goat are a few subjects of the two-hour make-it-yourself classes that costs $159 per person. “I really enjoy teaching families. Kids especially love walking through each step, while nibbling on cheese along the way. I’d have to say the most family favorite is the Cheddar & Mac N-Cheese Party class,” says Slotemaker. She uses locally-produced milk with no added hormones from Jersey cows. Made by hand is the real deal. No automated equipment is allowed in class.

10. Pikes Place Market

Seattle, WA

www.pikeplacemarket.org Shop for cheese in one of the nation’s oldest and largest continuously-operated public markets, located over 9 acres in the city’s downtown. “For cheese lovers coming to the Market, I recommend visiting Quality Cheese in the Corner Market and DeLaurenti in the Economy Market. At both locations, you will get lost in the massive selection they have of artisanal cheeses from around the world. Ask for recommendations. The cheese experts behind the counter are knowledgeable and can help you choose,” says Madison Bristol, the market’s marketing and public relations manager. Cheeses are cut and wrapped to order at both vendors. The Café at DeLaurenti serves cheese in its four $10 signature sandwiches such as its Parma (shaved Parmigiano Reggiano with Prosciutto di Parma, arugula and white truffle oil on a Panini roll) and its Arrosto (Reserve Gruyére, with roast beef, shaved red onion, arugula, truffle aioli on a baguette). Beecher’s Handmade Cheese is another must see at the market (see this issue’s cover story for details).

• Cheese tour , cheesemakers

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Get to know Soca valley through cheeses

Slovenia’s best 2 cheeses awaits you, say cheese experience.

Soca valley is a land of cheeses . Welcome to join mouth-watering Bovec sheep cheese and Tolmin cow’s cheese experience. In Bovec, Slovenia’s best outdoor sport paradise, known worldwide mainly due to the white water rafting, meet a local cheese-maker who produces a delicious sheep cheese, slightly spicy with full taste. Observe a master cheesemaker at work and walk into the cheese maker’s heaven (his cheese cellar ). Discover the variety of healthy dairy products, from cheese, whey, cottage cheese and yogurt. Enjoy cheese tasting while learning about the process of cheese making , about cheesemaker’s daily routine and what are the secrets of keeping the Bovec sheep breed happy and healthy. Make a stop at cheese museum in Kobarid and get acquainted with cheese production on high mountain pastures . Indulge in dairy delicacies, feel the serenity of the place and get delighted with stunning views on Kanin mountains and The Julian Alps. Close to the lowest-lying point of the Triglav National Park taste authentic local dishes , frika, made out of Tolmin cheese. This unique type of cheese is a product with a designated origin. Enjoy cheese tasting! Soca valley with its emerald green Soca river, surrounded by the Julian Alps, and Slovenia’s best 2 cheeses , awaits you. Take a journey into the Say cheese! world.

Highlights:

• 2 cheese stops in the area of Bovec, Kobarid, Tolmin,
• tasting Tolmin and Bovec cheese and other dairy products,
• observing the whole procedure of cheese production (between May and August only!),
• stunning countryside and Alpine landscape ,
• scenic Soca valley with many opportunities for taking photos,
• going local with welcoming hosts,
• endless local tips from a local growing up in Soca valley,
• led by a local English speaking guide.

Perfect for … people who want to dive into Soca valley countryside through cheeses.

Time: May-September by prior appointment. Duration: 6-7 hours. Starting/ending point: let us know where are you staying. Min./Max. participants: 1-4. Local guide: Vesna. Price: 145 EUR/person (min. 2 people). The price includes local guiding, 2 gourmet stops.  Gratuities and tips are highly appreciated. For now, cash only. Prices are slightly higher if there is only 1 person on the tour.

“It is possible to combine a local experience and visit 1 beekeeper and 1 cheesemaker for the price of 135 EUR/person (min. 2 people).”

*The tour is prepared in cooperation with  GourmeTravel , Trebinjska ulica 7, 1000 Ljubljana.  Terms and conditions .

—Please choose an option— Tripadvisor Google Referred by a friend I read a travel blog Other, please specify

I have read and agree to the Terms and Conditions .

I went to the wonderful cheese factory surrounded by beautiful mountains. The owner very kindly showed me the way to make few kinds of cheese and we tried really fresh cheese and others. It was first time to try goat cheese ,all of them were lovely. I'm so happy to have a rare,great experience!

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• 24-Hour Food Guides

How to Spend 24 Hours Exploring the California Cheese Trail in Sonoma and Marin

Cheese lovers, listen up. Here’s an overnight itinerary for a full day exploring the best cheesemakers in Sonoma and Marin

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California has an incredible list of hiking trails. We also have some other epic trails to explore — and on this one, all roads lead to cheese. “It’s no stretch to say that California has set the stage for much of America’s artisan cheese landscape,” says James Beard Award-Winning author and cheese educator Laura Werlin .

Here is the best way for cheese snobs (and those who aspire to be) to explore some of the Bay Area’s best cheeses.

Saturday 11 a.m. Visit a milking parlor and loafing barn

750 Chileno Valley Road, Petaluma

Follow the trail tucked between rolling green hills leading to Achadinha (osh-a-deen-ah), a family-run farm that’s been making hard and soft cheeses in Petaluma for three generations. Farm tours and tastings are typically conducted by owner Donna Pachec, who also leads cheese-making classes. Tours run about 90 minutes and include a jaunt up to the milking parlor, as well as a visit to see “the girls,” which is how the Pacheco family refers to their cows. If the girls are feeling social, you may even get to pet them before heading off to sample some cheese.

Tours are offered most Saturdays, and tickets can be purchased in advance on the farm website for $40 per adult or $10-$20 for children. Kids under age 5 are free.

2 p.m. Grab a bite and a drink

2 West Spain Street, Sonoma

The Sonoma Cheese Factory is a one-stop spot for cheeses, smoked meats, and wines. The factory has a cheesemonger, a pitmaster who handles all the barbecue meats and sandwiches, and a sommelier who can pour you the perfect glass to pair with your smoked tri-tip and wedge of gouda.

3:30 p.m. Taste Sonoma’s take on Parmesan

315 Second Street East, Sonoma

In the early 1920s, Tom Vella came to Sonoma from Sicily to join his brother in the cheese-making business. Several generations later, Vella Cheese is still a landmark. The retail store is located in front of the manufacturing room, and visitors will find old family photos, numerous cheese awards, and a letter from Cary Grant, who used to purchase Vella cheese regularly. At the center of it all is a cheese case, where experts can guide you through a tasting. While Vella makes a variety of cheeses, the flagship is a Dry Monterey Jack, a California version of Italian Parmesan.

5:00 p.m. Discover your next cheese love

112 Washington Street, Petaluma

Grab a glass of wine and taste some local cheeses at the Petaluma Cheese Shop (part of Barber Winery), where the goal is to make cheeses less intimidating and fun to taste. With that goal in mind, the cheese menu consists of eight kinds of cheese (and cheese accompaniments) that change weekly. “We want to help you discover your new cheese love,” owner Michael Barber says.

7:00 pm Kick back with an original cowgirl

5215 Lakeville Hwy, Petaluma

Sue Conley, a doyenne of California cheese, stepped away from Cowgirl Creamery several years ago. But before leaving, she purchased a farm, and now, Silver Penny takes visitors back to California farming’s grassroots. “There was, and still is, conflict between agriculturists and environmentalists,” Conley says, “and I hoped to bridge the divide by hosting retreats and seminars on ecological farming.” There are several casitas where guests can crash for the night while learning about agriculture and the environment. Stays include a walking tour of the farm, an introduction to the Sonoma/Marin food shed, as well as a welcome basket of coffee, wine, honey, and cheese.

Sunday 7 a.m. Grab coffee and a bagel

212 Western Ave, Petaluma

The best way to gear up for another day of cheese tasting is with a toasted coconut latte and a freshly milled sourdough bagel from the Bagel Mill , which offers New York-style bagels and stellar cream cheese. For a bit of spice, try the jalapeno spread, or for a sweeter start, slather on the seasonal roasted strawberry. Check out the roasted garlic and za’atar varieties if your travel companions are game — or if you’re looking to ward off a few vampires.

9 a.m. Strike cheese gold

14390 Valley Ford Road, Valley Ford

“If you visit Valley Ford Cheese Company , you might be inclined to think that the term Golden State was invented to describe their cheese,” cheese expert Laura Werlin says. “Such is the color of their flagship Estero Gold Reserve.” Valley Ford Cheese Company opened its first storefront in 2019. The retail space and restaurant now showcase all the company’s cheeses and offer a menu centered around cheese. It changes often, but expect to find roasted potatoes and broccoli with Estero Gold and Hwy1 Fontina cheese sauce; a wedge salad with gorgonzola, bacon, and pickled onions; and a warm French dip sandwich. The company also makes soft-serve ice cream that’s not to be missed.

11 a.m. Become one with the herd and flock

5488 Middle Road, Tomales

It took Tamara Hicks and David Jablons several years to restore their rundown farm, but in 2007 Toluma Farms opened its doors and became a sheep and goat dairy. With a strong sense of teamwork, the farm has grown substantially and now produces eight seasonal kinds of cheese including Kenne, a soft bloomy rind goat cheese, and Bossy, a “soft cow cheese in honor of bossy females everywhere who get shit done,” as the company describes on its website.

Tours are offered on the first Sunday of each month. Tickets can be purchased in advance on the farm website and cost $40 per adult or $5 per child; children under 5 are free.

2 p.m. Get a taste of the Alps

5300 Nicasio Valley Road, Nicasio

An hour north of San Francisco lies the family-run Nicasio Cheese Company . It’s an organic farmstead that produces cheeses using traditional recipes from the owner’s ancestral village in Switzerland. Guided cheese tastings are offered twice a week. If you miss the tours, you can still stop by the creamery, which is open daily. Be sure to take home the Foggy Morning and Nicasio Reserve.

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"There's A Lot To Say": House Of The Dragon's Blood & Cheese Scene & Audience Backlash Addressed By GRRM

Warning! Spoilers ahead for House of the Dragon season 2, episode 1, and Fire & Blood.

• George R. R. Martin addresses the backlash to House of the Dragon season 2's Blood and Cheese storyline, acknowledging complaints from those who read Fire & Blood .
• Martin reveals that the sequence was likely effective for those unfamiliar with the source material. He plans to speak more about the changes the show made at a later date.
• The Blood and Cheese storyline was far more gruesome and devastating in Fire & Blood .

Fire & Blood author George R. R. Martin comments on House of the Dragon season 2's Blood and Cheese storyline and the audience backlash to it. After getting off to a strong start in 2022, the hit Game of Thrones spinoff returned last month with the premiere of season 2. House of the Dragon season 2 reviews have been overwhelmingly positive from critics, but episode 1's adaptation of the Blood and Cheese plot proved controversial on social media after the episode's release due to some key changes it made to the source material.

In a recent blog post, Martin acknowledges that House of the Dragon 's handling of Blood and Cheese has been divisive. The author keeps his thoughts on the sequence relatively brief, saying that it was likely " powerful " to those who haven't read Fire & Blood . He does promise, however, to more fully address the matter in a future post. Check out his comments below:

The show added a brand new character as well. The dog. I am ahem not usually a fan of screenwriters adding characters to the source material when adapting a story. Especially not when the source material is mine. But that dog was brilliant. I was prepared to hate Cheese, but I hated him even more when he kicked that dog. And later, when the dog say [sic] at his feet, gazing up that damn near broke my heart. Such a little thing such a little dog but his presence, the few short moments he was on screen, gave the ratcatcher so much humanity. Human beings are such complex creatures. The silent presence of that dog reminded us that even the worst of men, the vile and the venal, can love and be loved. I wish Id thought of that dog. I didnt, but someone else did. I am glad of that [...] The only part of the show that is drawing criticism is the conclusion of the Blood and Cheese storyline. Which ending was powerful, I thought a gut punch, especially for viewers who had never read FIRE & BLOOD. For those who had read the book, however Well, theres a lot of be said about that, but this is not the place for me to say it. The issues are too complicated. Somewhere down the line, I will do a separate post about all the issues raised by Blood and Cheese and Maelor the Missing. Theres a lot to say.

House Of The Dragon's Blood & Cheese Changes Explained

Why fire & blood's version is more devastating.

It didn't take long after the airing of House of the Dragon season 2, episode 1 , for some viewers to the infamous Fire & Blood moment on social media. In the show, Daemon (Matt Smith) sneaks into King's Landing and hires two assassins, known only as Blood (Sam C. Wilson) and Cheese (Mark Stobbart) to kill Aemond (Ewan Mitchell). Not able to find Aemond, the two assassins resort to plan B, which is to take "a son for a son." They wind up in Helaena's (Phia Saban) room, and they kill the young Prince Jaehaerys in front of her.

While the sequence is disburbing in House of the Dragon , it is even more so in Fire & Blood . In Martin's source material, Blood and Cheese kill Helaena's maid and take the dowager queen hostage before Helaena arrives. When she does, the assassins force Helaena to choose which of her three children she wishes for them to kill. Helaena chooses Maelor, her youngest, in the hopes that he won't know what's happening, but Blood and Cheese then kill Jaehaerys instead. Before leaving with Jaehaerys' head, the assassins make sure Maelor knows that his mother chose him to be killed.

In Fire & Blood, Helaena has a third child, Maelor, who isn't present in House of the Dragon due to changes made to the show's timeline.

There are several extra deaths featured in the Fire & Blood version of the Blood and Cheese storyline , and the assassins themselves are far more cruel. The absence of Maelor means that one additional element of psychological torture they inflict on the royal family is also missing. It's clear that House of the Dragon 's softening of some moments from the sequence didn't work for all viewers, but Martin evidently plans to address these concerns at some point in the future.

New episodes of House of the Dragon season 2 air on HBO on Sundays at 9 p.m. ET.

Source: George R. R. Martin

House of the Dragon

Cast Matthew Needham, Gavin Spokes, Fabien Frankel, Rhys Ifans, Graham McTavish, Matt Smith, Steve Toussaint, Emma D'Arcy, Sonoya Mizuno, Olivia Cooke

Release Date August 21, 2022

Genres Drama, Action, Adventure, Fantasy

Main Genre Fantasy

Website https://www.hbo.com/house-of-the-dragon

Franchise Game of Thrones

Filming Locations Spain, England, Portugal, California

Production Company Bastard Sword, Cross Plains Productions, Warner Bros. Pictures, HBO

Rating TV-MA

Number of Episodes 10

Two centuries before the events of A Game of Thrones, House Targaryenthe only family of dragonlords to survive the Doom of Valyriatook up residence on Dragonstone. Fire and Blood begins with the legendary Aegon the Conqueror, creator of the Iron Throne, and recounts the generations of Targaryens. They fought to hold that iconic seat, all the way up to the civil war that nearly tore their dynasty apart.House of the Dragon is based on three works: George R. R. Martin's Fire & Blood, The Princess and the Queen, and The Rogue Prince. Due to prior engagements, Martin will produce but will not write any of the episodes himself. House of the Dragon aired on HBO and HBO Max on August 21 2022.

George RR Martin Critiques ‘House of the Dragon’ Episode 2’s Ending, but Praises New Character: ‘I Wish I’d Thought of That Dog’

 “That damn near broke my heart,” George R.R. Martin, mastermind behind the series, wrote on his blog. “The silent presence of that dog reminded us that even the worst of men, the vile and the venal, can love and be loved.”

The mastermind behind “Game of Thrones” revealed that one character’s inclusion in the new season of the prequel series “House of the Dragon” was not his doing but was undoubtedly “brilliant.”

Admittedly not a fan of when screenwriters make changes to his source material, executive producer and author of “Fire and Blood” George R.R. Martin took to his personal blog Friday to praise the “House of the Dragon” team for the inclusion of a canine companion for one of the show’s most-hated characters.

“I am… ahem… not usually a fan of screenwriters adding characters to the source material when adapting a story. Especially not when the source material is mine,” Martin wrote. “But that dog was brilliant. I was prepared to hate Cheese, but I hated him even more when he kicked that dog.”

In the season two episode two, Cheese, the ratcatcher, along with Blood, a thug that Daemon hired, infiltrated the Red Keep with intentions to kill Aemond Targaryen. The two aren’t the brightest in the bunch and wind up killing (spoiler alert!) Helaena and Aegon’s son, Jaehaerys, instead. The entire episode Cheeses pup never leaves his side. On their way to the murder, Cheese gets frustrated and kicks his loyal pet. Once caught for the murder, Cheese gets hanged, and the last shot is of the dog watching his owner gone for good.

“That damn near broke my heart,” Martin writes. “Such a little thing… such a little dog… but his presence, the few short moments he was on screen, gave the ratcatcher so much humanity. Human beings are such complex creatures. The silent presence of that dog reminded us that even the worst of men, the vile and the venal, can love and be loved.”

Though he praised the show for the dog’s inclusion, Martin did not let up on the screenwriter’s choice to change the plot from his original playbook. In his book “Fire and Blood,” the plan is clear. Daemon issues the hitmen to kill the infant, whereas in the show Daemon’s orders could be interpreted in different ways.

“Well, there’s  a lot to be said about that, but this is not the place for me to say it. The issues are too complicated,” he writes, promising to compose a post at a later time about “all the issues raised” by the storyline and the character of Maelor Targaryen, who figures prominently in the tale in Fire & Blood but who has not yet been introduced in the show. “There’s a lot to say.”

New episodes of “House of the Dragon” air Sundays on HBO and stream on Max.

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Norwegian cyclist Andre Drege dies in crash at Tour of Austria

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VIENNA, Austria (AP) — Norwegian cyclist Andre Drege has died after a crash during the Tour of Austria, his team, race organizers and the International Cycling Union said on Saturday.

The 25-year-old Team Coop-Repsol rider crashed in a downhill and suffered fatal injuries, race organizers said.

“Andre crashed and sustained severe injuries,” race organizers said in a statement on social media. “Our entire team is devastated by this tragic accident.”

According to race organizers, the rider from the Coop Repsol team crashed on the descent from the Grossglockner mountain. Details about the accident have yet to emerge.

“The UCI is devastated to learn of the death of professional cyclist Andre Drege at the Tour of Austria,” the UCI said on X. “Our thoughts are with his family, friends and teammates.”

The penultimate stage from St. Johann over the Grossglockner to Kals in East Tyrol was won by Italian Filippo Ganna. The victory ceremony was canceled.

It was unsure whether Sunday’s final stage will take place.

Tributes from teams competing at the Tour de France poured in after the news of Drege’s death reached cycling’s biggest race.

“It’s hard to process what happened, we are all quite in shock,” Tour de France leader Tadej Pogacar said. “This is very sad to hear. My condolences go to his family, teammates and all his loved ones. In the cycling world, we need to take care of each other.”

Drege is the latest pro rider to die in competition after Swiss cyclist Gino Mäder last year at the Tour de Suisse.

Belgian rider Wouter Weylandt was killed in a crash on a descent at the Giro d’Italia in May 2011. Another Belgian rider, Antoine Demoitié, died after crashing at the one-day Gent-Wevelgem race in March 2016.

AP sports: https://apnews.com/hub/apf-sports

Heading to Sonoma? Say Cheese!

Written by allison levine, food | california | destinations | eat & drink | united states.

Head to Sonoma County and explore the California Cheese Trail. You can spend a weekend tasting cheese and visiting with some of the local farmers. Here are our top choices for exploring the California Cheese Trail. 

When you say you are going to Sonoma, it is assumed that you are heading there to taste wine . But drive to the western part of wine country, and instead of driving by rows of vines and vineyards, you will see rolling hills dotted with cows, sheep, and goats. Sonoma is home to over 22,000 acres of land dedicated to making cheese and dairy products . And that means you can spend a weekend tasting Sonoma cheese while traveling along the California Cheese Trail.

Cheese aging at Achadinha Cheese Company. Photo by Allison Levine

Sonoma and Marin counties in Northern California are known for their thriving dairy industry and cheese production and are part of the California Cheese Trail . This western part of wine country offers a hundred miles of canyons, pastures, and rolling hills, linking more than two dozen farms and creameries. The region’s Mediterranean-like climate, fertile soil, and abundant high-quality grasses provide ideal conditions for dairy farming, resulting in delicious artisanal cheeses.

Petaluma, located within Sonoma County, sits between San Francisco and wine country and is home to several renowned cheesemakers. Like many of the wineries in Sonoma, many cheese producers are family-owned, and two are available for visits.

What's in This Article:

Point Reyes Farmstead Cheese Company on the California Cheese Trail

One of those is Point Reyes Farmstead Cheese Company in Point Reyes Station. The Giacomini family has been in Point Reyes for three generations. Waldo Giacomini moved the family to Petaluma in 1938, and in 1959, his son Bob purchased the dairy to sell milk to the local creamery. Bob and his wife, Dean, raised their four daughters (Karen, Diana, Lynn, and Jill) on the property.

The view at Point Reyes Farmstead Cheese Co. Photo by Allison Levine

For the first forty years, they produced milk from up to 500 milking animals. They sold the milk until Bob had a dream to make cheese. In the late 1990s, all four daughters returned to the farm, and in 2000 they began producing cheese. And in 2020, Jill and two of her sisters took over the farmstead. The first cheese they produced was Original Blue, a classic blue cheese. They have added Toma, Gouda, Cheddar, Quinta, and more.

A selection of cheeses from Point Reyes Farmstead Cheese Co. Photo by Allison Levine

Taking the Sustainable Approach

Point Reyes Farmstead had always taken a sustainable approach before it was trendy. Twelve families live on the farm, with 440 Holstein cows on 720 acres. The herd is closed, meaning it is genetically closed, and 300-400 cows are being raised from birth. Byproducts, including spent grains from brewers and husks, combined and mixed with ryegrass grown on the property, is fed to the cows. And all byproducts from the cows contribute back to the farm. They trap the CO2 from the manure and water and make methane gas, providing electricity for 55% of the farm’s needs.

The Point Reyes Farmstead Cheese Co Marketplace. Photo by Allison Levine

Point Reyes Farmstead Cheese Company welcomes guests with a Marketplace and The Fork, their culinary and educational venue offering cheese tastings and farm tours.

California Cheese Trail Takes You to Achadinha Cheese Company

Jim and Donna Pacheco, along with their four children William, Daniel, Elizabeth, and David, run the family-operated Achadinha (Osh-a-deen-a) Cheese Company .

The view at Achadinha Cheese Company. Photo by Allison Levine

The family tradition began three generations ago. Jim’s grandfathers—one from Achadinha, Portugal, and one from Vallejo, California—milked cows. Jim’s parents ended up in Petaluma by 1969, and when Donna married Jim, she also acquired the family farm. In 2002, Achadinha Cheese Company entered the American Cheese Conference and won Best in Show.

Donna Pacheco talks about her family dairy farm at Achadinha Cheese Company. Photo by Allison Levine

The Pachecos have 230 acres with 125 dairy cows and have also had goats. And they make all their cheeses. As a small dairy farm, the whole family is involved. As Donna explained, “It is a lifestyle, not a job.” The business is their home, and everything they do is about creating a lifestyle for the next generation. Everyone works together to keep the farm working, and their children are encouraged to have their own business within the family business. For example, one owns dairy cows, while another hauls livestock, owns cows, and runs the ranch.

Cheeses from Achadinha Cheese Company. Photo by Allison Levine

Achadinha Cheese Company offers tours on Saturdays or by appointment. It is also possible to take a cheesemaking class. 50 farmers’ markets sell their cheese each week.

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On the California Cheese Trail

So, next time you are heading to Sonoma, instead of visiting a winery, stop by one of these dairies and say cheese! Let  Wander With Wonder be your guide the next time you visit Sonoma or other parts of California .

Agritourism | Cheese | Sonoma

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• As it happened: challenging day ends in draggy bunch sprint

André Drege dies age 25 following crash at Tour of Austria

'Our entire team is devastated by this tragic accident, and our thoughts and prayers are with André's family and loved ones' say event organisers as cycling community pays touching tribute

André Drege, a professional cyclist racing for Team Coop-Repsol, died at the age of 25 due to injuries sustained in a crash at the Tour of Austria on Saturday.

The organisers of the Tour of Austria officially announced Drege's death on Saturday, July 6, following stage 4 of the event.

Drege fell on a descent of the Großglockner and suffered fatal injuries, according to the organisers of the Tour of Austria.

The queen stage 4 at the Tour of Austria was 151.7km from St. Johann Alpendorf to Kals. It included mid-race climbs over Fuscher Törl and Hochtor, which peaked at 66km into the stage and then climbs Iselsberg and Kals am Großglockner.

There was limited news about Drege's injuries during the stage; however, the podium ceremony was cancelled.

"It is with deep sadness and heavy hearts that we have to announce the passing of André Drege," said the organisers of the Tour of Austria.

"On Saturday 6th July, following a very serious crash during the descent of the Großglockner at stage 4 of the Tour of Austria, André crashed and sustained severe injuries.

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"Our entire team is devastated by this tragic accident, and our thoughts and prayers are with André's family and loved ones and his team Coop-Repsol during this incredibly difficult time."

Ineos Grenadiers' Filippo Ganna won stage 4, while Diego Ulissi (UAE Team Emirates) leads the general classification. 

Event organiser have not yet announced whether the final stage of the Tour of Austria will take place on Sunday.

Drege was born in Norway and lived in Stranda. According to his bio on the Team Coop-Repsol website, he has been fascinated with cycling since an early age. He began cycling at 14 and then moved to Lillehammer in 2016 to attend NTG, one of the nation's top sports and education schools.

In 2024, Drege embarked on his sixth season of professional bike racing. He joined the pro ranks in 2020 with the Norwegian team Lillehammer CK, where he spent one and a half seasons. Partway through 2021, he joined Team Coop, where he raced for the next four seasons.

Drege had an outstanding season this year, winning seven races, including two stages and the overall classification at Visit South Aegean Islands, one stage and the overall classification at Tour of Rhodes Powered by Rodos Palace, and a stage at each Circuit des Ardennes and Tour du Loir et Cher.

"We are devastated by the tragic passing of André Drege. Our thoughts and prayers are with André’s family and loved ones during this incredibly difficult time," Team Coop-Repsol said.

"André’s family has requested privacy as they mourn their loss, and we kindly ask that their wishes are respected."

The cycling community has paid touching tributes to André Drege in the hours following the tragic announcement of his death.

Everyone at Cyclingnews would like to extend their deepest condolences to André Drege's family, friends and teammates.

We are devastated by the tragic passing of André Drege🌹Our thoughts and prayers are with André’s family and loved ones during this incredibly difficult time. André’s family has requested privacy as they mourn their loss, and we kindly ask that their wishes are respected. pic.twitter.com/qtD79ItOnI July 6, 2024

An awful day for cycling, another life gone too soon. RIP André Drege 💔🕊️Our thoughts go out to André’s family, friends and team mates. pic.twitter.com/OA3wF0WwOd July 6, 2024

Heartbreaking news from Tour of Austria today. We are sending all our love and strength to the friends, family and @TeamCoopRepsol teammates of André Drege 🖤 July 6, 2024

A loss felt in the entire cycling community. Our thoughts are with the friends, family and teammates of André Drege. ⁰⁰Rest in peace, André. July 6, 2024

We are heartbroken to learn the passing of our fellow colleague cyclist André Drege, who had a wonderful career ahead of him. We send our sincere condolences to his family and his team @TeamCoopRepsol 🖤 July 6, 2024

Keeping everybody within @TeamCoopRepsol and André Drege's loved ones in our thoughts after a horrible tragedy at the Tour of Austria today.Big hugs from everyone here. Stay strong. July 6, 2024

The UCI is devastated to learn of the death of professional cyclist André Drege at the Tour of Austria. Our thoughts are with his family, friends and teammates. pic.twitter.com/2VwKsFgPKZ July 6, 2024

Incredibly sad news coming from the Tour of Austria.Our thoughts and hearts are with the family, friends and teammates of André Drege. https://t.co/oWzdkihJ9g July 6, 2024

It is with great sorrow that we at Uno-X Mobility received the news of André Drege’s tragic death in today’s 4. stage of the Tour of Austria. Our thoughts and deepest sympathies go out to André’s family, friends, loved ones and all his colleagues at Team Coop-Repsol.André Drege… pic.twitter.com/7awbA2tLiw July 6, 2024

Kirsten Frattini is the Deputy Editor of Cyclingnews , overseeing the global racing content plan.

Kirsten has a background in Kinesiology and Health Science. She has been involved in cycling from the community and grassroots level to professional cycling's biggest races, reporting on the WorldTour, Spring Classics, Tours de France, World Championships and Olympic Games.

She began her sports journalism career with Cyclingnews as a North American Correspondent in 2006. In 2018, Kirsten became Women's Editor – overseeing the content strategy, race coverage and growth of women's professional cycling – before becoming Deputy Editor in 2023.

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CM Punk on John Cena: ‘If You Talk About My Career, You Have to Talk About John’

Justin barrasso | 2 hours ago.

CM Punk is ready to say farewell to John Cena.

Permitting he gets the chance to do it himself.

“He gets to go out on his terms,” said Punk, discussing Cena’s decision to retire at the end of 2025. “That’s important. I’m looking forward to what he does. And I told him, ‘If it’s going to be one more time, we’ve got to do it at least one more time.’”

How does CM Punk feel about John Cena's retirement? pic.twitter.com/yceIBNT8c2 — WWE (@WWE) July 7, 2024

Speaking to media at the Money in the Bank post-show presser, Punk ate baked goods, hinted that his in-ring return is near, and highlighted what Cena meant to him.

“Cena, to my career, means a lot,” said Cena. “If you talk about my career, you have to talk about John. It makes me proud that if you talk about John’s career, you have to talk about me.”

Punk noted he viewed himself and Cena as two competing superheroes in pro wrestling (“I looked at it as Superman and Batman,” said Cena). He discussed his text exchange with Cena earlier in the night–and well aware of wrestling history, where no one ever can stay retired, Punk also joked that he’ll be the one to pull Cena out of retirement.

“I texted him right away [at Money in the Bank] and said, ‘Don’t leave before you say hi to me,’” said Punk. “And he texted back, ‘Haha, have a good one tonight.’ I immediately took that as, ‘Piss off, I’m leaving.’ I know he’s busy, he’s filming Peacemaker , so I figured he was leaving right away.

“I was pleasantly surprised to run into him afterward. I told him, I’ll be the guy that drags him out of retirement.”

JUSTIN BARRASSO

Justin Barrasso has been writing for Sports Illustrated since 2014. While his primary focus is pro wrestling and MMA, he has also covered MLB, NBA, and the NFL. He can be reached at [email protected] and followed on Twitter @JustinBarrasso.

Taylor Swift brought back this song cut from Eras Tour for surprise set in Amsterdam

Singing to a sold-out crowd in Amsterdam, Taylor Swift 's Fourth of July surprise set included "The Archer," a song cut from the setlist in Paris .

"Combat," she sang and the crowd inside the Johan Cruijff Arena roared. "I'm ready for combat."

Earlier in the Eras Tour, Swift ended the "Lover" era with "The Archer" before disappearing into the stage. In April, the singer pruned her set list to make room for "Tortured Poets" songs, which resulted in the "Lover" era ending with the title track.

"Can I ask you a question?" Swift sang during the piano portion of her acoustic set, mashing in the "Midnights" song "Question...?" with "The Archer."

Before her piano two-song creation, Swift hoisted her guitar over her shoulder.

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"I really wanted to challenge myself to play as many songs from different eras and albums," she said in her vibrant orange dress. "We'll see how this one goes."

Swift combined "Guilty as Sin?" from "The Tortured Poets Department" with "Untouchable" from "Fearless (Taylor's Version)."

"You guys sang that so loud," she said, sounding impressed. "It's just the most thrilling feeling when I can hear your voices so loud, over even what's coming out of the speakers."

The Eras Tour star has two more nights left in Amsterdam before heading to Zurich.

Don't miss any Taylor Swift news; sign up for the  free, weekly newsletter This Swift Beat.  

Follow Taylor Swift reporter Bryan West on  Instagram ,  TikTok  and  X as @BryanWestTV .

Norwegian cyclist Andre Drege dies in crash at Tour of Austria

By the associated press | updated - july 6, 2024 at 11:27 a.m. | posted - july 6, 2024 at 10:38 a.m..

Estimated read time: Less than a minute

VIENNA, Austria — Norwegian cyclist Andre Drege has died after a crash during the Tour of Austria, race organizers and the International Cycling Union say on Saturday. The 25-year-old Team Coop-Repsol rider crashed in a downhill and suffered fatal injuries, race organizers said, quoted by local media, According to race organizers, the rider from the Coop Repsol team crashed on the descent from the Grossglockner to Heiligenblut. Details about the accident have yet to emerge. Drege is the latest pro rider to die in competition after Swiss cyclist Gino Mäder last year at the Tour de Suisse.

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Biden, campaigning in Wisconsin, defies calls to drop out: "Completely ruling that out"

By Kathryn Watson , Melissa Quinn

Updated on: July 6, 2024 / 4:33 PM EDT / CBS News

President Biden had a message on Friday for Democrats and others who are calling on him to drop his reelection bid after last week's debate: "I am going to run and I'm going to win again." 

Speaking to supporters in the battleground state of Wisconsin on Friday, the president reiterated that he won't be forced out as the Democratic presidential nominee amid a chorus of criticism and concern sparked by his  startling debate performance . After a week of working to assuage concerns about his fitness for a second term, Mr. Biden stood his ground. 

"Now, you probably heard we had a little debate last week," the president said after taking the stage in Madison. "Can't say it was my best performance. But ever since then, there's been a lot of speculation. What's Joe going to do? Is he going to stay in the race? Is he going to drop out, what's he going to do? Well, here's my answer: I am going to run and I'm going to win again."

The president cited the results of the primary process, which was tightly controlled by the Democratic Party and featured no serious challengers to his renomination.

"I'm the nominee of the Democratic Party," the president said. "You voted for me to be your nominee, no one else. You, the voters, did that. And despite that, some folks don't seem to care who you voted for. Well, guess what: they're trying to push me out of the race. Well, let me say this as clearly as I can: I'm staying in the race."

Despite his much stronger voice compared to last week's debate, the president still fumbled.

"I'm staying in the race. I'll beat Donald Trump. I will beat him again in 2020," the president said, before realizing his error and correcting himself to say "2024."

Behind the president, among the group of energetic supporters holding signs was one young man with a sign that read, "Pass the torch, Joe." Someone else in the stands covered up his sign, and the young man crumpled it. 

At the airport following the speech, a reporter asked the president if he's still considering dropping out of the race, or if he's completely ruling that out. 

"Completely ruling that out," Mr. Biden said, insisting the media class was "wrong" about politics in 2020, 2022 and 2023. 

The president said he's spoken to "at least 20" members of Congress since the debate. He also told reporters he's "confident" he can serve another four years in office.

A crucial stretch for Biden

Mr. Biden's public appearances are under renewed scrutiny following his halting debate performance against former President Donald Trump, and the rally in Wisconsin kicked off what could be a critical weekend for his hopes to reassure Democrats that he can stay in the race.

In Wisconsin, Mr. Biden taped an interview with ABC News' George Stephanopoulos, which aired in full Friday night. In the interview, Mr. Biden stressed his belief that he has the mental fitness to remain in the presidential race and lead the nation for four more years. 

"Look, I have a cognitive test every single day," Mr. Biden said in response to whether he would undergo an independent cognitive or neurological assessment. "Every day, I have that test. Everything I do. You know, not only am I campaigning, but I'm running the world."   

The president will also head to Philadelphia for another campaign event on Sunday, capping the July 4 holiday weekend with a visit to a second battleground state.

Democrats who spoke before the president in Madison alluded to the challenging political environment. 

"What a week," said Ben Wikler, chairman of the Wisconsin Democratic Party. "What a week. First, let's acknowledge it — rough debate. One guy needed a lozenge, the other guy needed a lie detector and a conscience and a reminder that he's not running for dictator of North Korea." 

"It's going to come down to a few states, and Wisconsin is one of those states," Democratic Rep. Mark Pocan said. "And don't think for a second that this is going to be easy. Just in the last week, some say that the snow globe of the election has been shaken. But you know what hasn't been shaken? The resolve of the people." 

In a pair of radio interviews that aired Thursday, Mr. Biden admitted he had a "bad debate" and that he "screwed up."

Mr. Biden's campaign and the White House sought to brush off concerns about his lackluster performance by insisting he had a cold and that the debate fiasco was simply a "bad night." As part of efforts to quiet concerns about Mr. Biden and his age, he and Vice President Kamala Harris participated in a call with campaign staff on Wednesday, and they  met with 20 Democratic governors at the White House later that evening. Mr. Biden also spoke with the Democratic leaders of the House and Senate, as well as other key allies on Capitol Hill.

One of the governors who attended the White House meeting, Massachusetts Gov. Maura Healey, praised Mr. Biden for his work over the last four years and reiterated that she is committed to defeating Trump in November. But Healey also urged the president to examine the path forward, while stopping short of saying he should step aside.

"The best way forward right now is a decision for the president to make," she said in a statement. "Over the coming days, I urge him to listen to the American people and carefully evaluate whether he remains our best hope to defeat Donald Trump."

The president has maintained the same message throughout the outreach, according to participants: he is in the race to defeat Trump and will not be pushed out.

"I learned from my father, when you get knocked down, just get back up, get back up," Mr. Biden told "The Earl Ingram Show," which airs in Wisconsin, in the radio interview Thursday. "And you know we're going to win this election, we're going to just beat Donald Trump."

Amid the assurances, a handful of House Democrats have openly called on Mr. Biden to withdraw from the presidential race, including Reps. Lloyd Doggett, Raul Grijalva, Seth Moulton, Mike Quigley and Angie Craig. Others, meanwhile, have publicly urged the president to take steps to prove to voters, elected Democrats and party donors that he is fit for a second term in the White House.

Sen. Mark Warner of Virginia has been speaking with Democratic colleagues about finding ways to convince Mr. Biden to step aside and let others seek the nomination, a senator who has been contacted by Warner told CBS News Thursday.

The senator says Warner's outreach "is nothing formal. There's no formal plan, at least not yet."

When asked by Stephanopoulos about that report Friday, Mr. Biden responded that Warner "is a good man" who previously "tried to get the nomination," but that "Mark and I have a different perspective. I respect him." 

Kathryn Watson is a politics reporter for CBS News Digital, based in Washington, D.C.

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Home / Say Cheese! (Then Eat It): Top 8 Cheese Shops in Boston

Say Cheese! (Then Eat It): Top 8 Cheese Shops in Boston

Ok, let’s be honest: no one thinks Boston—and then thinks cheese. But fans of the fromage rejoice because Boston-by-cheese is totally a thing. Believe it or not, you can, quite literally, taste your way through Boston by sampling some of the best cheeses in the world, all lovingly selected and offered by local Boston cheese shops.  

What’s more, most of these popular Boston hot spots offer much more than cheese, so show up curious, hungry, and thirsty. Tastings (both cheese and wine!), gourmet sandwiches, classes, jams, and jellies all vie for your attention as you browse the towering wheels and wedges for your new favorite gouda.  

Tip: Check websites or call ahead as each shop has differing hours, payment options, and also special events (like tastings!) you may not want to miss.  

Formaggio Kitchen (South End & Cambridge)  

If there is such a thing as the “big cheese” of Boston cheese shops, it’s undoubtedly Formaggio Kitchen . Topping best-of lists for years and showing no signs of slowing down, Formaggio is a bit of a legend, and rightly so. The owners literally travel the world, meeting with farmers and cheesemongers, bringing back only the best to share with their loyal Boston fanbase.  

Their fastidiously curated inventory boasts small production cheeses from tiny European villages and local New England farms alike. They even have their own cheese-aging cellar at their Cambridge location — and Julia Childs herself was reportedly a fan.  

Fine-weather tip: For that livin-la-vida local experience, come hungry and get one of the South End location’s fabulous sandwiches (and perhaps a block of your new favorite cheese, because, well, of course ), and enjoy it on a bench in nearby Peters Park.  

Bacco’s Wine & Cheese (Back Bay)  

Bacco’s Wine & Cheese in Boston’s swanky Back Bay neighborhood is a fresh and fragrant delight. With a focus on sourcing sustainably made products from artisanal producers, curious foodies can quiz the knowledgeable cheesemongers whilst munching samples and exploring the accompanying wines and gourmet groceries.     

Customer experience is a priority here and endorsed by regulars. The owner, Bob Bacco, has even been known to mingle amongst the browsers, sharing suggestions and personal favorites. Ask one of the staff — or perhaps Bob himself — to help you curate a bespoke wine and cheese basket for yourself or a friend.    

Bonus: Love supporting women makers? Bacco’s dedicates a page on its website specifically showcasing a selection of women-made cheeses they carry .   

Eataly (Back Bay)

Want to pair your cheese with some air-conditioned, luxury retail therapy? Head to Eataly’s “Salumi & Formaggi” counter at Boston’s Prudential Center in the Back Bay. Yes, we hear you, Eataly is a large international chain, but boy does its Boston cheese counter bring the knowledge, flavor, and fun.  

Be prepared for crowds: Eataly has something for everyone — and everyone is there. You also need a bit of tunnel vision if you want to make it to the cheese counter without eating all the chocolate, pizza, and pastries along the way.  

But when you get there, it’s worth it. Big, beautiful display cases showcase a mouthwatering array of cheeses from all over the world as well as locally sourced. Keep an eye on the wine shop next  to the cheesemongers as they often have little wine tastings going on. What better way to wash down that cheese?   

American Provisions (South Boston and Dorchester)  

Enjoy touring Boston by following the cheese? Knock two more beloved Boston neighborhoods off your must-see list by visiting both the South Boston (“Southie” to the locals) and Dorchester (“Dot”) outposts of American Provisions .  

On a mission to strengthen community through food, American Provisions carefully hand-selects a variety of local and international cheeses for its two shops, placing animal welfare as a top priority.     

Overwhelmed by all the choices, and want to take everything in the shop home with you? You’re not alone. It’s pricey, but you could consider investing $80 in “The Cheese Lover” gift box . Filled with their finest selections of cow, goat, sheep, and blue, as well as the perfect accompaniments, it’s a perfect solution for those who just can’t decide.  

Bricco Salumeria (North End)  

Looking for quaint Boston cheese shop perfection? Bricco Salumeria is hidden away down a little old-world North End alleyway — you gotta know it’s there to find it. And that’s just how the locals like it. (Warning: Don’t get confused by its similarly named sister restaurant on bustling Hanover Street).  

A man named Joe, who grew up in Italy, has been making the fresh mozzarella cheese by hand at Bricco  for years. Of course, you’ll need something (or many things) to go with your handmade mozzarella, so save some dollars in your wallet and some room in your waistband to try their handmade pasta and fresh bakery bread.  

Fine weather tip: Grab a friend (because portions are large, people) and Bricco’s signature Panino sandwich (featuring their handmade mozzarella) and head to the nearby Rose Kennedy Greenway for a little al fresco dining.   

Curds & Co. (Brookline & Haymarket)  

Curds & Co. prides itself on providing a non-intimidating and fun cheese shop experience. The dedicated owners work and travel long and hard to source the best cheese from around the world. But the company’s mission is to present the cheese — and all the fabulous things that go with cheese (um, wine anyone?) — to their loyal community in a fun-loving and approachable way.  

Curds & Co .’s flagship store is in Brookline, but they also run a thriving outpost at Boston Public Market , an indoor, year-round marketplace featuring a wonderful variety of New England vendors.  

You can also check out Curds & Co.’s latest venture, Boards & Co . Here you can find your own unique “cheese board personality” and the owners share their international cheese-scouting trips via YouTube.   

Harry’s Cheese and Cold Cuts (Haymarket)  

A tad off-the-beaten-path and with an unassuming storefront, you’d probably miss Harry’s Cheese and Cold Cuts (98 Blackstone St.) if you didn’t know about it or weren’t looking for it. But don’t let its modest shop front fool you. Harry’s top notch cheeses at reachable prices have been collecting shout-outs and praise from longtime loyal locals and return-visitors for decades.   

Roy (Harry’s son-in-law) runs the shop now and still focuses on finding the best cheese for the best price from both home and abroad. Some past curious foodie finds at Harry’s include lavender-rosemary gouda and Guinness cheddar.   

But plan your visit! These days, you’ll only catch Harry’s open on Fridays and Saturdays, 7 a.m. – 5 p.m.  

Kured (Beacon Hill)

A relatively new kid on the Boston cheese block, Kured in Boston’s Beacon Hill neighborhood , offers a unique “charcuterie made easy” experience that locals and visitors alike are coming to love. Why just have cheese when you can have cheese and everything that goes perfectly with it?   

Opened in June 2021 by enterprising recent Boston College grad Gilli Rozynek, this inspiring business grew directly out of Gilli’s own experience living in Spain. Gilli loved how people seemed to truly connect over the simplest things (i.e., meat, cheese, and conversation). And thus, Kured was born.  

Perhaps one of the coolest aspects of Kured is its awesome, forward-thinking , “collab culture” approach. Through its unique artist-partnering program, artists can apply to showcase their work in Kured’s prime Beacon Hill shop space. But that’s not all: Kured artists can earn royalties by developing their own limited edition charcuterie box to be sold at Kured for the length of their installation.  

You know how to find the best cheese shops in Boston — now it’s time to put your skills to the test and spend a morning eating like a local! Join us for our Best of Boston food tour for a foodie adventure you won’t soon forget!

• Door County
• Food & Drink
• Entertainment

Say Cheese: A tasty tour of Door County’s cheesemakers

By Sara Rae Lancaster , Peninsula Pulse – June 3rd, 2022

When people say “Door County,” cherries are likely the first agricultural product to come to mind. And for good reason. The county typically harvests between 8 million and 12 million pounds of cherries annually, and the Montmorency cherries grown on the peninsula account for 95% of all tart cherries produced in the state. 

But Door County also has a rich history in cheesemaking, making June – National Dairy Month, among other things – the ideal time to explore the county’s “cheesiest” stops. 

Renard’s Cheese

As Door County’s original cheesemaker, Renard’s Cheese opened its doors in 1961. Today, its store locations at 248 Cty S in Algoma and 2189 Cty DK in Sturgeon Bay feature a wide variety of artisan cheeses – there are 44 varieties of cheddar alone – in addition to its popular cheese curds and whips.

Most popular cheese: Fresh cheese curds (white or yellow)

“It’s definitely our fresh cheese curds,” said owner Ann Renard. “They’re warm, and they’re squeaky every morning, so who can resist?”

Second in line, the 2-year aged cheddar is sure to enhance any cheese board. 

Must-try cheese: New World aged cheddar

“It is our new release and has really taken off,” Renard said.

Developed during the pandemic – thus the name – it’s an Old World cheddar with a flavor profile similar to a cheddar Gruyère that Renard described as “rich, bold and aged.” 

Door Artisan Cheese

A drive past Door Artisan Cheese, 8103 Hwy 42 in Egg Harbor, would never hint that beneath the storefront is an underground cheese-production facility. On the main level, the retail store offers guests a cheese-tasting experience that involves educating them before they buy. 

“We start by asking people questions about what they like,” said Richard Stulginskis, Door Artisan Cheese’s managing partner. 

From there, visitors try samples tailored to their palate. And for the full cheese-tasting experience, Door Artisan Cheese can also provide guidance on which wine from its wine collection pairs best with those cheeses.

But, Stulginskis said, some cheeses are just worth trying, no matter what. 

Most popular cheese: Top Hat aged cheddar

“Because it’s been aged for four years, it has an incredible flavor that people gravitate toward,” Stulginskis said.

The result is a cheese with just the right amount of bite and sharpness, but nothing that overwhelms the senses.

Must-try cheese: The Valmy

“Everyone has their favorite, but I would say this cheese is a little more interesting than most,” Stulginskis said of the Gouda-style cheese that’s washed in a chocolate beer stout.

“It’s washed six times, so it takes on some of the beer flavor, but not too much,” he said.

The “not your typical cheese” is Stulginskis’ pick to take any cheese board or charcuterie board to the next level, especially when coupled with a stout beer of a similar flavor profile. 

Door County Creamery 

A summer picnic or charcuterie board is not complete without the addition of a creamy, spreadable cheese for crackers and crusty bread. 

Enter Door County Creamery ’s goat-milk chèvre. Not only does it provide a delicious change of pace from spreadable cheeses made from cow’s milk, but the creamery also features an exciting assortment of specialty flavors, from earthy favorites such as truffle chèvre or fresh herb chèvre, to the Door County-inspired smoked-whitefish chèvre or lingonberry chèvre. You’ll be hard pressed to choose just one.

When it comes to hard cheeses, the stories behind each of the varieties are as inviting as the flavors themselves. The coveted seasonal Falltum cheese, for instance, is round in shape and made with rich, unpasteurized, late-fall milk. It’s aged all winter long, forming a dried, natural rind. 

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• Say Cheese Wine Trail

Saturday, December 14, 2024 10 am to 5 pm

Sip and sample wine and cheese pairings, from the classic to the creative. Held annually on the second Saturday of December, this event coincides with Hermann’s popular Kristkindl Markt, an Old-World holiday market.

2023 Say Cheese Tasting Menu (2024 Menu will be posted in September)

• Adam Puchta Winery Bleu Cheese Cheesecake, paired with Estate Norton or Adam’s Choice 
• Curling Vine Winery Spicy Cheddar Quick Bread, paired with Vignoles 
• G. Husmann Wine Company German Cheese Spaetzle, paired with Louise Husmann 
• Hermannhof Winery Cheesecake Bites with Orange Cranberry Glaze, paired with Valvin Muscat  
• Reserve Cellars Gougeres, paired with Sekt Brut 
• Röbller Vineyards A Special Selection of Cool Cow Cheeses including, Camembert and Stained Glass Cheddar, paired with Hillside Cuvee’ 

Please note:   This event will be held regardless of weather. No refunds. You must be at least 21 years of age to participate in Wine Trail events. Visit any or all of the participating wineries and enter a drawing for a night’s stay at a Hermann B&B and a $30 gift certificate from each winery. Transportation to each of the wineries is not included in the ticket price.

By your presence here, you consent to be photographed, filmed and/or otherwise recorded. Your attendance constitutes your consent to such photography, filming and/or recording and to any use, in any and all media, of your appearance, voice and name for any purpose whatsoever in connection with this event.

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Say Cheese!

Sunday, april 07, 2024 • 4:00 pm - 7:00 pm edt, kingfly spirits.

GoodTaste! Pittsburgh

Tickets for this event are not available.

Event details.

SAY CHEESE! is an exclusive cheese event featuring six stations showcasing artisanal cheeses, Sunday, April 7 at Kingfly Spirits in the Strip.

Engage with knowledgeable cheese mongers at each station, eager to share the stories behind the cheeses.

Learn what you can pair with these fabulous cheeses, including artisanal bread, jams and spreads, and carefully selected condiments.

Taste the perfect wine and cocktail to pair with your favorite new cheese selection. A free speciality cocktail from Kingfly will be included in your ticket price. Chef Alekka Sweeney will show how these great cheeses can be used in fun dessert and main dishes.

Participating Vendors Include:

-The Cheese Queen- 

-Nosh & Curd

-Pleasant Lane Farms

-Brown Bear Bread Cafe

-Batch Homegrown* Handmade* Food & Gifts

-Mazza Wines

-Kingfly Spirits

-Chef Alekka Sweeney

*** Attendance is restricted to individuals aged 21 and older .

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