Let There Be Cheese! with Marie Fromage

Mary Connolly
  • 5.0 (2)
  • Food

Let's talk about cheese from the perspective of someone who lives in Montclair NJ – which is a very good place to start. We’ll talk about where to find the good stuff, what exactly IS the good stuff and what to do with it when you get it home.    There’s a lot to talk about right here in town AND the great state of New Jersey! And because the heart of New York City beats inside many a Montclair resident, I’ll also explore the amazing cheese world just across the river. Plus, there will be road trips and trips abroad. 

Episodes

  1. Sep 22

    Let There Be Cheese - Cheese 101: Types of Cheese

    Before we go any further with our exploration of New Jersey's cheese scene, I want to make sure you have a basic understanding of the different types of cheese that are out there, what milks are used, and different categories.  I enlisted the help of two area cheesemongers to help me describe a basic understanding of cheese. It's great to have this info handy when putting together a cheese plate and shopping for cheese.  * Van Hook Cheese & Grocery * The B's Cheese Cheese 101 * Types of milk used in cheese making: cow, sheep, goat, water buffalo Types of Cheese: * Fresh (no rind): Ricotta, Mozzarella, Burrata, Feta, Chevre, Jibneh  * Bloomy Rind/Soft-Ripened (usually has a soft white rind): Brie, Camembert, Saint-André, Humbolt Fog, Brebirousse d'Argental  * Semi-Firm (can have a natural rind or wax rind): Fontina, young Gouda, Morbier, Havarti, Manchego, Cheddar, mountain-style cheeses such as Gruyère, Comté, Challerhocker, Pleasant Ridge Reserve * Washed Rind “Stinky” (rind is moist and a reddish-orange color): Taleggio, Oma, Époisses, Red Hawk, Willoughby * Hard Cheeses: Parmigiano-Reggiano, Pecorino, Mimolette, Aged Gouda, Grana Padano, Asiago * Blue: Roquefort, Gorgonzola, Stilton, Fourme d'Ambert, Bayley Hazen Blue, Rogue River Blue, Cambozola, Maytag Blue Recommended Reading * The Book of Cheese by Liz Thorpe * The New Rules of Cheese by Anne Saxelby * Composing The Cheese Plate by Brian Keyser & Leigh Friend Do you have a cheese question? Please send an email to askacheesequestion@gmail.com and I will respond and also include it in the next episode. Follow me on Instagram @MarieFromage  “Let There Be Cheese with Marie Fromage” is written, hosted, produced and edited by me, Mary Connolly.  Super Special thanks to Kathryn Counsel and Margo Bruton for their podcasting guidance.  The intro announcer is my dad, Dave Connolly. The theme song “Right Along the Way” was written by me and Jack Licitra for the album “Blue Desire” (available on Spotify), and it is performed by me on vocals, Jack Licitra on keyboards, Mark McCarron on guitar, Paul Page on bass, Mike Feldman on drums and The Peux Boys on horns. It was co-produced by me and Karl Hereim and engineered by Jim Malone at Little Big Horn Studios in NYC (now called "Little Big North" in Catskill, NY).

    Let There Be Cheese - Cheese 101: Types of Cheese

  2. Jul 26

    Let There Be Cheese - Gorgeous Goat Creamery

    On this episode I speak with with Maria Stewart. She owns Gorgeous Goat Creamery with her husband, Matt Kriegler. They are located in Stockton, NJ near the Delaware River, not far from charming Frenchtown.  It's all about goats! Goat milk, goat cheese, goat soap, goat hikes, feeding baby goats and a whole lot more.  Eat their cheese and pay them a visit! To find out what's happening at the farm, check out their website at www.gorgeousgoat.com Do you have a cheese question? Please send an email to askacheesequestion@gmail.com and I will respond and also include it in the next episode. Follow me on Instagram @MarieFromage  “Let There Be Cheese with Marie Fromage” is written, hosted, produced and edited by me, Mary Connolly.  Super Special thanks to Kathryn Counsel and Margo Bruton for their podcasting guidance.  The intro announcer is my dad, Dave Connolly. The theme song “Right Along the Way” was written by me and Jack Licitra for the album “Blue Desire” (available on Spotify), and it is performed by me on vocals, Jack Licitra on keyboards, Mark McCarron on guitar, Paul Page on bass, Mike Feldman on drums and The Peux Boys on horns. It was co-produced by me and Karl Hereim and engineered by Jim Malone at Little Big Horn Studios in NYC (now called "Little Big North" in Catskill, NY).

    Let There Be Cheese - Gorgeous Goat Creamery

  3. May 31

    Let There Be Cheese - Wheelhouse Cheese & More

    Wheelhouse Cheese & More in Maplewood, NJ is a vibey and fun cheeseshop in a neighborhood that has become a foodie destination. And they have DJs! I recorded this late in 2025, when this podcast was still just a twinkle in my eye, but I was also writing an article about the Wheelhouse for Montclair Local News. So give it a listen to get some background and be sure to follow them on social media to stay on top of all of the tasty fun that happens over there! Instagram: @wheelhousecheeseandmore Website: www.maplewoodwheelhouse.com * Montclair Local News: Maplewood Wheelhouse Cheese & More is a Vibe Do you have a cheese question? Please send an email to askacheesequestion@gmail.com and I will respond and also include it in the next episode. Follow me on Instagram @MarieFromage  “Let There Be Cheese with Marie Fromage” is written, hosted, produced and edited by me, Mary Connolly.  Super Special thanks to Kathryn Counsel and Margo Bruton for their podcasting guidance.  The intro announcer is my dad, Dave Connolly. The theme song “Right Along the Way” was written by me and Jack Licitra for the album “Blue Desire” (available on Spotify), and it is performed by me on vocals, Jack Licitra on keyboards, Mark McCarron on guitar, Paul Page on bass, Mike Feldman on drums and The Peux Boys on horns. It was co-produced by me and Karl Hereim and engineered by Jim Malone at Little Big Horn Studios in NYC (now called "Little Big North" in Catskill, NY).

    Let There Be Cheese - Wheelhouse Cheese & More

  4. Apr 19

    NJ Cheesemaker Benita Kasbo Brings Traditional Syrian Jibneh to Montclair and Beyond

    New Jersey Cheesemaker Benita Kasbo Brings Traditional Syrian Jibneh to Montclair and Beyond Host Marie Fromage interviews New Jersey cheesemaker Benita Kasbo to learn more about her tasty cheese called Jibneh, a traditional Syrian cheese that is similar in texture to feta and mozzarella and has the deliciously unique taste of Mahleb, a seasoning derived from cherry pits. Kasbo describes ways to eat Jibneh and where to buy it at local NJ retailers and in New York City.  Kasbo also explains her process and she shares how home cheesemaking led to her business through industry networking, pandemic-time scaling, and support from area shops and restaurants. Follow her in Instagram @kasbosmarket   Website: www.kasbosmarket.com Do you have a cheese question? Please send an email to askacheesequestion@gmail.com and I will respond and also include it in the next episode. Follow me on Instagram @MarieFromage  “Let There Be Cheese with Marie Fromage” is written, hosted, produced and edited by me, Mary Connolly.  Super Special thanks to Kathryn Counsel and Margo Bruton for their podcasting guidance.  The intro announcer is my dad, Dave Connolly. The theme song “Right Along the Way” was written by me and Jack Licitra for the album “Blue Desire” (available on Spotify), and it is performed by me on vocals, Jack Licitra on keyboards, Mark McCarron on guitar, Paul Page on bass, Mike Feldman on drums and The Peux Boys on horns. It was co-produced by me and Karl Hereim and engineered by Jim Malone at Little Big Horn Studios in NYC (now called "Little Big North" in Catskill, NY).

    NJ Cheesemaker Benita Kasbo Brings Traditional Syrian Jibneh to Montclair and Beyond

  5. Apr 19

    How It Started

    Let There Be Cheese with Marie Fromage (Episode 1) — Welcome & Meet Your Host, Mary Connolly  In the first episode of Let There Be Cheese, host Mary Connolly (aka Marie Fromage) introduces a podcast about cheese from the perspective of someone who lives in Montclair, New Jersey - exploring where to find great cheese, what makes it great, and what to do with it at home, with excursions across New Jersey, into New York City, and on road trips and travel abroad.   Connolly shares her background: growing up in Montclair, working at the Cheese Shop of Upper Montclair where she fell in love with artisanal cheese, pursuing a singing career, earning a culinary degree from the French Culinary Institute and teaching and hosting cheese events in Montclair and New York City. Do you have a cheese question? Please send an email to askacheesequestion@gmail.com and I will respond and also include it in the next episode. Follow me on Instagram @MarieFromage  “Let There Be Cheese with Marie Fromage” is written, hosted, produced and edited by me, Mary Connolly.  Super Special thanks to Kathryn Counsel and Margo Bruton for their podcasting guidance.  The intro announcer is my dad, Dave Connolly. The theme song “Right Along the Way” was written by me and Jack Licitra for the album “Blue Desire” (available on Spotify), and it is performed by me on vocals, Jack Licitra on keyboards, Mark McCarron on guitar, Paul Page on bass, Mike Feldman on drums and The Peux Boys on horns. It was co-produced by me and Karl Hereim and engineered by Jim Malone at Little Big Horn Studios in NYC (now called "Little Big North" in Catskill, NY).

    How It Started
  • 5 Episodes

Ratings & Reviews

5
out of 5
2 Ratings

About

Let's talk about cheese from the perspective of someone who lives in Montclair NJ – which is a very good place to start. We’ll talk about where to find the good stuff, what exactly IS the good stuff and what to do with it when you get it home.    There’s a lot to talk about right here in town AND the great state of New Jersey! And because the heart of New York City beats inside many a Montclair resident, I’ll also explore the amazing cheese world just across the river. Plus, there will be road trips and trips abroad. 

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