We are so excited for our upcoming Harmons Cheese Festival! It will be held Saturday, June 11, 2022, we will be sampling from 11 a.m. to 6:00 p.m. and all of our specialty cheese will be 25% off!
Along with the savings, sampling is back! That means you’ll be able to try it before you buy it, and a cheesemonger will be happy to help you find your favorites, along with providing ideas for pairings that go well with each kind of cheese.
We asked Mariah Ballard, our cheese buyer, what we have to look forward to and she gave us some great tips on cheeses you don’t want to miss.
Made fresh in-store by Harmons cheesemongers, our mozzarella is one of our top sellers and favorites in the summer. You can put it with caprese salads or trays, or pair it with stone fruit.
Our parmesan crisps are also made fresh in-store by Harmons cheesemongers. The tasty crisps are great stirred through our tomato basil soups, and also delicious with Harmons guacamole, We also have a new variety, spicy parmesan crips made with Chili Beak Spicy Roasted Oil.
We make our crisps with BelGioioso parmesan from Wisconsin.
Harmons works with one cheesemaker on the outskirts of Parma, Italy, for all the Parmigiano Reggiano we sell. We buy Parmigiano Reggiano from the Iemmi family who own and operate Caseificio La Madonnina. Caseificio means “dairy” or cheesemaking business in Italian. We have had a relationship with them for over 13 years and regularly visit with them about the cheese. All Parmigiano Reggiano we sell is aged over 24 months.
In a picture taken in Italy in 2019, Mariah Ballard, our cheese buyer, stands in front of wheels of Parmigiano Reggiano with Lorenzo Iemmi, from Caseificio La Madonnina.
Beehive Cheese's Pour Me a Slice
We highly recommend you try Beehive Cheese’s Pour Me a Slice, made in Uintah, Utah. This sweet and creamy artfully aged cheddar is soaked in Basil Hayden Bourbon Whiskey.
Find the feta cheese you like the most, and then put it in a summer salad or pair it with watermelon.
Ask your cheesemonger for a brochure on how to make a charcuterie board, or ask for suggestions for your personalized board. It’s the perfect time to experiment.
See you at the cheese festival!