From Charcuterie Board Building Classes and Wine & Cheese Pairings, to Pop-Ups and collabs with other businesses, we’re excited to give Birmingham a taste of our shop! Events are a fun, interactive way to taste various products we have at our shop and get involved with your community. We’re constantly evaluating events you’d like to …
Read More
We are proud to announce that our In-House Sausage Program has been USDA approved to produce and distribute to some of your favorite restaurants and shops around town! This long time coming project has been dialed in to provide the perfect fat-to-flavor ratio using Heritage Bred, Duroc Pork Shoulder, no trim or other meats added …
Read More
“Wow, what a whirlwind this week has been. This was my third year in a row competing at The Cheesemonger Invitational. For those of you that don’t know what CMI is, it’s basically the Olympics for Cheesemongers. It tests every facet of a Cheesemonger’s day-to-day.” “I used to listen to cheese podcasts. I remember an …
Read More
What happens when the best cheesemongers from around the country are put in one room? These questions are unequivocally answered at the annual Cheese Monger Invitational. We are honored and so excited that our head Cheesemonger, John, has been invited to compete for the third year in a row! This competition showcases both cheese and …
Read More
We’re excited to share a long-time coming project we’ve been working on! To make life a little easier, we’ve created three different TSOB Butcher Boxes filled with the most popular weekday meats at a premium price! Each box is $130, feeds a family of four for four nights, and answers the most asked question, “what …
Read More
Can cheese be competitive? That may not be a question that you have ever thought about while snacking on your favorite cheese, but it is a question that is answered by the Cheese Monger Invitational. This is a bi-annual event in New York and San Francisco that transforms the art of cheese mongering into competition. …
Read More
Padgett and Nathan began their cheese journey, not with cows, but with vegetables. They came to Sequatchie Cove farm to farm vegetables at the farm that was at that time mostly animals. As the couple’s time at the farm went on, they decided to branch out to dairy farming to try and make a lasting …
Read More
One of the things we are most proud and excited to offer at the Son of a Butcher is our line of dry aged beef. We will be aging in house in our custom-built tank. The popularity of dry aged beef has been on the rise in recent years. But for those who might not …
Read More
Having worked in the retail cheese business for over 12 years, I have heard many different questions about cheese. How is cheese made? What types of milk can be used to make cheese? How do they get the blue in the cheese? Can you eat the rind? What’s a good cheese for snacking? In the …
Read More