When I first arrived in Paris over two years ago, if you had tried to convince me that French cheese was an endangered species on the culinary food chain, I would likely have choked in disbelief on my staple lunch order of Salade de chèvre chaud.
I love wine. I work in wine. I drink wine. I sip wine. I smell wine. I look at it. I dream about it. I love reds. I love pinks. I love whites. Those orange-hued ones are awesome too. But my go-to wine for pairing with cheese? White. No matter how delicious red wine is, white wine is almost always easier to pair with cheese.
Provolone cheese, according to Steven Jenkins in his Cheese Primer, is essentially a very large piece of fresh cow's milk mozzarella, salted, tied into a firm log shape with string, hung and aged for anywhere from a few months to a year or more.
We mentioned in today’s Ahead of the Game that Top Chef Season Six alum Mike Isabella is reuniting with his Top Chef All-Stars co-star Tiffani Faison tonight at Faison’s Sweet Cheeks restaurant. Isabella will be serving bites from his new cookbook, Crazy Good Italian, including these Risotto Balls with Broccoli Rabe and Smoked Provolone. Here’s the recipe…or you can head to Sweet Cheeks tonight to try Isabella’s version.
While we were able to meet several cheesemakers at the New Amsterdam Cheese Market & Dairy Fair, others were represented by NYC’s top cheese shops. Such was the case with Keeley’s Cheese from the Finger Lakes, introduced to us by Amy of Lucy’s Whey.
If you know your Cashel Blue from your Lanark Blue and your Cornish Yarg from your Swaledale Goat, chances are you have already discovered The Cheeseworks. But for the uninitiated, now is the perfect time to visit the independent retailer in Regent Street, Cheltenham, as the shop gets set to celebrate National Cheese Week which starts today.
If you like cream in your coffee, there’s no reason you can’t pair cheese with a hot cuppa darkness. Over the weekend, I spent a morning with Stumptown‘s official bean queen, Jules Manoogian, and Di Bruno Bros. cheesemonger Ian Peacock. They brewed, I chewed, and now I’m here to share a glimmer of your next brunch divine.
Just like Friday fish fries, Jell-O salads, and beer brats, deep-fried cheese curds are uniquely Wisconsin. Once relegated to county fairs, bars, and bowling alleys, the deep-fried delicacy today claims top billing on many an upscale menu. In downtown Madison, dozens of restaurants offer deep-fried cheese curds as an appetizer or side, and some are even transforming the once lowly fair-food into a top-shelf item.
A few weeks ago, my friend Mike Geno received an 18-pound wheel of Grand Cru Gruyère from Wisconsin in the mail. The American Cheese Society (ACS) had commissioned him to paint a series of award-winning cheeses, but after he finished the portrait, he was left to scratch his head. What does one do with a whole wheel of Gruyère? Of course, I got a call.
I have been gradually working to build our selection of Portuguese cheeses here at our Cambridge location. In the past, we've had a few varieties at a time, but this is the first time we've had as arge a selection as this, and I’m very excited about them all. Here’s the lowdown on the line-up!
In America, there are three cheeses everyone wants to taste — they are the winners of this year’s American Cheese Society (ACS) Awards. Of course, no one can find all three at once because they are in such high demand. Only one man in the U.S. has a fridge full of them. That man is Mike Geno. He’s been commissioned to paint them. Because he is a kind soul and a friend of this blog, he invited me over for brunch today to try them.
Mons Affineurs, one of France’s premier Affineurs and home of Hervé Mons (prominently featured in the documentary The War of the Stinky Cheeses) has announced the opening of the Academie Opus Caseus, an english-language learning facility in France, where cheese professionals from around the world can learn the art of affinage from the people who are among the best in the world at it:
This past week, I did what anyone who needs an excuse to go see some of her favorite cheesemakers would do: I organized a two-day artisan cheesemaker and craft beer tour of the Driftless Region. Fifteen members of Wisconsin Cheese Originals came along for a backstage pass to some of America's finest food artisans.
Back in January Janet Fletcher wrote this piece on the year's anticipated cheese trends. We're wondering if you see them unfolding as predicted, or if you see new, unanticipated trends in the industry.
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