NSFW Cheese? Behold the “From’Girls” (Fromage Girls) Calendar, a pin-up calendar with a cheesy twist: each girl is posing with a wheel of cheese, and is named accordingly, eg Mademoiselle Anne De Valencay, Roxanne Cantal, etc.
This week I’m cooking up a classic French ballotine – a traditional dish of a stuffed and rolled joint of meat or whole boned bird. Budding chefs don’t be put off by the description, it can be prepared within minutes and the result – pretty impressive.
IT WAS inevitable that Pennsylvania's new breed of cheese-makers would bond with the state's thriving brewers. Artisan creameries and breweries are small, locally-owned businesses with handmade products that typically are unique, full-flavored alternatives to their run-of-the-mill mainstream competitors.
Some of our customers may have noticed a new fresh goat milk cheese in our cases. Carolyn Hillman, our go-to fresh chèvre producer for many years, is taking a hiatus from production for the next year or so. While heartbroken about this absence, I am thrilled to be able to support another grande dame of Massachusetts cheesemaking – Susan Sellew of Rawson Brook Farm. Susan is entering her 30th year of production!
The village of Peralillo in Chile’s verdant Valle Central has so few buildings that you might miss it driving past at even moderate speed. Yet on the strength of a novel bonding of Chilean wine with queso fresco (fresh farmer’s cheese), a dozen pioneering women here have put Peralillo dead center on Chile’s map of culinary innovations.
An arresting sight on Penn Avenue: A black-clad Amish couple -- he, bearded, wearing a flat-top hat, she in Pilgrim bonnet and pinafore -- striding past Bakery Square in East Liberty, in animated conversation with a flannel-shirted companion, also luxuriantly bearded. Who can they be ? Who must they be ?
Paxson, an anthropologist, takes an anthropologist’s approach to studying the world of cheese; living with the cheesemakers and farmers, observing their daily routines, bringing back in-depth and thoughtful reports from the field that delve into the economics, cultures, philosophies and technical practicalities of the cheesemaking process.
It’s December, and all I want to do is build little shrines. Some people hang stockings, others fret over roasts. Around Casa Fromage, all we do this time of year is build cheese boards. Each shelf of the fridge is a city of Bethlehem built from condiments. The crisper drawers don’t contain any apples or veg, just cheeses wrapped like oddly shaped gifts.
Seemingly hundreds of books have been written about why French people don't get fat, despite their wine, cheese, and white bread habits. Oh, and they have quite a smoking habit, too. So what's the deal?