Noon On Tuesday

Venissimo has been sharing cheese in San Diego for 14 years! Our most "aged" monger, Robby G, joins Cheese Wiz Gina for a trip down memory lane, pontificating on the changes in the cheese business over the years.

Cheese Wiz Gina shares the top ten best selling cheeses of 2017 PLUS reveals the Mongers' Choice Award for each category!

Cheese Wiz Gina will share her best tips and favorite simple recipes for easy, cheesy holiday entertaining.

Venissimo Mongers, Vanessa and Flo recently returned from a whirlwind tour of cheese makers in Wisconsin. From the smallest of artisan producers to one of the largest, discover what they learned about cheese from the heartland.

Janet Fletcher has dedicated her life to writing about good foods, which includes cheese. An author of multiple books and writer of the weekly blog, "Planet Cheese", she shares why she loves cheese so very much.

Microbiologist Rachel Dutton shares the mysterious and slightly spooky facts about how microscopic communities of bacteria flourish in cheese to create the flavors we love!

If you are aspiring cheese maker or simply love cheese, then Queso Diego is the club for you! Curt Wittenberg talks about club activities and shares his experiences learning to make his own cheese.

We're chatting with Will Gustwiller, founder of Eclipse Chocolate and true chocolate master, to find out how he mixes cheese with chocolate. Does he use blues? Chevre? Brie? Learn which works best and why.

Humboldt Fog from Cypress Grove is one of the most loved and well-known cheeses made in California. Learn the story of how this creamery grew from one woman making cheese for her kids to one of the largest and most awarded in the state.

It's time to give beer and cheese pairings a try. Many would say that beer is actually better with cheese than wine. Here's your chance to learn why with the folks from Pariah Brewing Company.

Cheeses from the Alps are like no other on the planet. Caroline Hostettler from Quality Cheese tells us all about their Adopt-an-Alp program that connects European alpine cheese makers with American cheese lovers.

Many aged cheeses develop delightfully crunchy crystals, but what the heck are they?? How do they form? Where can I try some?

Curds and Wine is San Diego's go-to shop for cheese and wine making supplies. Founder and owner, Gisele, shares tips from her years of experience and introduces us to the world of fermentation.

Cow by Bear is a San Diego dinner party experience where an anonymous chef by the name of Bear (and also dressed as a bear) creates a cow-centric multi-course menu for guests.

Monger Flo makes his case why Serrano Jamon from Spain is more magical than Prosciutto from Italy. He'll explain the flavor differences you'll find from thigh to hoof, plus introduce the exquisite Iberico version.

Find out how Tarentaise Reserve cheese from Spring Brook Farm just beat thousands of cheeses to be crowned Best in Show.

You say man-CHAN-go, we say mon-CHAY-go. We're sharing our favorite cheese mispronunciations, cheese shop etiquette tips and funny stories from the perspective of a cheese monger.

The American Cheese Society competition with more than 2,000 entries recently picked the best in the USA. Jessica from Venissimo and Jonathan from Aniata were there and share their stories from the show and competition.

Dave Adams, San Diego's Certified Cicerone (aka beer expert) from Green Flash Brewing joins our very own Professor McCheese to share secrets to perfectly pairing craft beer with artisinal cheese.

Cheese Wiz Gina was in Paris to meet Fabrice Beillevaire, son of famed affineur & cheese maker Pascal. This family business makes & ages the finest fromage in France, now available at Venissimo Cheese.