Kategori: Milk And Diary

Who doesn’t love mozzarella? Rich, moist, and slightly elastic when fresh (meaning from a few hours to a couple of days), it’s pretty chewy when still warm right after being made. Releasing a generous quantity of whitish liquid as one cuts it open and spreading a lovely

Close your eyes and picture a cheese board. It likely includes a fruit element like apple slices, clusters of grapes, a jar of cherry jam, or dried apricots. Fruit and cheese are classic companions—not only can

Contributor David Phillips recently participated in the Wisconsin Cheese Tour organized by Dairy Farmers of Wisconsin, and while he will soon produce a few articles from the experience, he just can’t wait to tell you about it.

While catching my breath on the

Editor’s Note: We recently launched a series on great value cheeses. Certified Cheese Professional David Phillips chooses some of his favorites that are well priced. Our first installment featured Mimolette, Widmer Extra Aged Brick and Hornkuhkäse. Can’t find the cheeses in your local store? Ask your friendly cheesemonger to

“Of course, I love cheese,” says Kate Arding, cheese monger extraordinaire and one of the foremost authorities on farmhouse cheese. But her simple declaration belies a deeper, more nuanced meaning. “I love what it stands for,” she says. “I love the people who work

Something magical happens when a hunk of aged cheese runs over the toothsome surface of a grater. Harden curds are transmogrified into a fluffy pile of irresistible flakes ready to spruce up whatever is on the menu. Their rich flavor perfectly counters the bright acidity of a tasty marinara, adds

The intense, pungent smell arrives first, awakening – or alarming, depending on tastes and sensibilities – the other senses and prefiguring the bold and lasting flavor of the cheese: be it grated on a piping hot soup, a pasta dish, or

Back in April the creamery at Jasper Hill Farm announced that it had released a new cheese based on the tomme cheeses of the French Savoie region. The announcement (and the cheese label) included the suggestion that Caspian might

Parmigiano Reggiano might be the most famous and certainly the most copied and counterfeited cheese from Italy. While you probably know that anything labeled parmesan is not Parmigiano Reggiano, you may not know what makes the real

I’ve been a fan of Hillary Davis since she released her debut cookbook, Cuisine Niçoise: Sun-Kissed Cooking from the French Riviera, and have collected all her subsequent cookbooks. While her earlier works celebrated French cuisine, her latest release, Sauce Up Your Boards (Gibbs Smith, October