While wine and cheese might populate the cocktail party circuit, many Chicagoans who make their living in beer or cheese prefer their curds with a hoppy IPA rather than a crisp Sauvignon Blanc ... more
... it turns out making mozzarella wasn’t nearly as difficult as I thought. And once you start eating homemade mozzarella — or any other cheese, for that matter — you don’t want to go back to the plastic packages of the shredded variety in the grocery store ... more
"Do you have a cheese with legs?" he asked. "Legs?" the waiter asked. "Legs - so ripe you have to worry about it getting up and waking away," he replied ... more
Flagship Reserve: This cheddar from Beecher's Handmade Cheese Company in Seattle was ranked top cheddar in this year's American Cheese Society competition. Savory, nutty and earthy, "it's everything a cheddar should be - and more," Werlin says ... more
The best way to learn about cheese is from someone who knows. The rising popularity of artisanal cheese has been accompanied by an increase in cheese-related books ... more
On average, we consume more than one-half a pound per person per week, enjoying it in everything from pizza to ham-and-Swiss sandwiches to fondues ... more
Cheese, like wine, can be discussed in terms of its terroir, for the salty flavors of cheese made from the milk of animals that graze in seaside meadows, or for the floral and herbaceous qualities of cheese made from milk produced in inland pastures ... more
Hewitt’s Three Owls Farm is one of dozens of farms along the 18-stop Vermont cheese trail, where artisan cheesemakers welcome visitors to their dairy farms in hopes of educating customers about their craft and drumming up business ... more
“I think that beer and cheese are a relatively new notion for us – and by us, I mean Americans,” said Rob Kaufelt, proprietor of Murray's Cheese Shop in New York City ... more
As often as wine and cheese are thrown together, you'd think they'd all get along, like super best friends. But cheese is alive and mutable, as is wine ... more
Lobster, salmon and blueberries may be among the most popular Maine-made foods to ship to friends and family over the holidays, but when it comes to unique handmade gifts that bring cheer, cheese stands alone ... more
When entertaining, most people seem confident with decisions regarding salad, sides, entrees and desserts. But when it comes to appetizers, cooks often get stumped ... more
Being a great fan of cheese plates for both their appetizing visual appeal and delectable treats, I asked Matt Jennings of Farmstead in Providence’s Wayland Square to suggest the perfect one ... more
One Saturday I went to buy a fly-fishing pole and instead ended up taking a professional course in "artisanal" cheesemaking—learning how to make cheese products in small batches by hand, using the
finest pure ingredients available ... more
BY going underground, Mary and David Falk have stayed on top of most artisanal cheesemakers in this country ... The Falks say it’s the only way to produce deeply flavored, nuanced, natural-rind tommes and wheels like those of European cheesemakers ... more
Spring brings out the inner bruncher. With all the celebrations that cluster around this time of year -- Easter, Mother's Day, bridal/ baby showers, graduations -- this midmorning repast conveys just the right mood ... more
Some food and drink pairings roll off the tongue: cookies and milk, beer and bratwurst, wine and cheese. But beer and cheese? Mozzarella Company in Deep Ellum has started a series of classes that show how artisanal beer can rival wine for sophisticated pairings ... more
Plenty of entertaining challenges lie ahead as the winter holidays approach. Fortunately, there's a sophisticated, classic party pleaser you can count on that looks great and requires almost no preparation: the cheese plate ... more
Northwest has long been a sustainability stronghold. But as terms such as "pastured poultry" and "grass-fed beef" began dotting menus and shelves, the Misterlys sensed that few people were actually hip to the origins of their food... more
Not only is he a professor of food science at the University of Vermont and co-director of the Vermont Institute for Artisan Cheese, but he's also the author of a new book on artisan cheese, American Farmstead Cheese ... more
For many people, a bottle of red wine and a platter of good cheese virtually guarantee pleasure ahead. But according to new research conducted at the University of California at Davis, that time-tested marriage may be on the skids ... more
There is magic in cheese, which is hardly a revelation. But at last weekend's Seattle Cheese Festival at Pike Place Market, I learned the difference between good cheese and perfect cheese. It's a matter of attending "finishing school."... more
The small, white refrigerator against the back wall of Kim Klibansky's Beverly garage is loaded each week with four red-capped jugs, with warning labels attached, not unlike the cautions printed on packages of cigarettes. The potentially hazardous contents? ... more
One of New York City's leading cheese stores said it was tightening its oversight of domestic cheesemakers after federal inspectors in Massachusetts found listeria in a sample of blue cheese made there ... more
Now, at last, researchers have given cheese appreciation a whole language of its own. Scientists have compiled a dictionary of definitions to go with 43 types of French cheese ... more
Dairy foods have a number of compounds that work with calcium to augment the process of fat-burning and slow down the process of making new fat ... more
It is hard to feel anything but a mild euphoria in the vicinity of a case full of fragrant cheeses, especially if it's in a small but carefully stocked case like the one at Olives Gourmet Foods ... more
A Connecticut nun's scholarly commitment to cheese has taken her from a cloistered life of contemplation, farm chores and Gregorian chants to a Fulbright scholarship, France and fame ... more
A few well-chosen cheeses and condiments paired with a favorite wine are all you need for an impromptu gathering.
With its diversity, rousing flavors, and unusual shapes and colors, artisan cheese makes sophisticated entertaining simple ... more
