With a little informed shopping, a cheese course is sooo easy to throw together and one of the most universally popular treats—no matter where it appears in the progress of the meal ... more
While outsiders might associate mountain cuisine with ramps and corn liquor, Western North Carolinians know the region's most iconic local-food product of the 21st century is goat cheese ... more
...Any fan of fine cheese can now be completely satisfied with the quality and variety of artisanal products to be found [in the U.S.A.]. It is officially time for us to stop buying cheese from Europe ... more
There should be no such thing as a cheese-less culinary experience. But it takes some planning to pack up the right kind of cheese for a mid-summer picnic or backyard barbecue ... more
Formaggio is the Italian word for cheese, but Romans often refer to their cheese as cacio, an ancient term rarely used anywhere else but in Rome ... more
As I go about my daily ritual of caring for my cheeses, I often repeat a simple mantra: "Sheep's milk makes the best cheese, sheep's milk makes the best cheese …" ... more
The state has nearly 140 licensed cheese factories, and most are small operations that focus on a few specialty cheeses.
That makes it the perfect place to do the dairy equivalent of
a Napa Valley winery tour ... more
Stinky cheese is back.
Not that it ever entirely went away, even though only one small cheese factory in North America continues to make Limburger -- the king of smelly cheeses. Now, though, pungent fromage has been rediscovered by foodies ... more
The only pairing more perfect than peanut butter and jelly or spaghetti and meatballs is wine and cheese. So celebrate the union with a party of the pairing - have some friends over for a wine and cheese fiesta ... more
Recently I had the delicious pleasure of taking a wine and cheese pairing class at Artisanal Premium Cheese Center in New York City with cheese master Max McCalman ... more
"Cheese coupled with beer reveals complementary flavors unique from wine and cheese combinations," according to reports from the Wisconsin Milk Marketing Board which does its share to promote the beer/cheese pairing ... more
Summer is perfect for the lighter flavor of goat cheese, which can
be used on anything from salads to pizzas to dessert. It has a smooth, tangy flavor that is distinct, and often associated with more gourmet fare ... more
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
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
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
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
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
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
