For the second installment of our Cheese 101 series, Liz tackles the wide and wonderful world of bloomy cheeses, which include some of the most beloved wheels out there.
Our new cheese columnist kicks off our Cheese 101 series with a look at the wide world of fresh milk cheeses, which includes mozzarella, paneer, goat cheese, and feta.
Don't fear the funk. Try any one of these seven stinky cheeses to experience some of the most alluring textures and flavors known to cheesekind.
Raw, or unpasteurized, milk has been a controversial topic for quite some time. Here's what you need to know, and, should you decide to try some firsthand, five of our cheesemonger's favorite domestically-produced raw milk cheeses.
Think you need a fat wallet to make a fancy cheese plate? Think again. Our cheesemonger columnist tells you how to make an impressive-looking plate on a budget.
Naturally, when you think of romance, you think of cheese. In the pantheon of amorous foods, there are oysters, chocolate, and then...cheese. (At least that's how I rank them.) Please thank me in advance as I save your Valentine's Day through the powers of fermented mammal milk. Sexy, non? Here's a guide to buying cheese for your squeeze.
It's February, and the polar vortex is in full effect across the country. The winter blues have raked your soul bare and there is truly nothing to look forward to. Wait, what's that? Ice dancing? Curling? Jamaican bobsledders? That can mean only one thing: the winter Olympics are nigh! And what Olympic celebration would be complete without a global celebration of artisan cheese?
I sell cheese all day, every day. And all day, every day, customers ask me for my favorite cheese. It's nearly impossible for me to asnwer —with so many cheeses spanning so many styles, how could I possibly choose? I have different favorites for different occasions. But if I were to be kicked out of society and sent to a deserted island, allowed only one cheese in my bag, there's only one that would make the cut.
At Giolito Formaggi, an esteemed third-generation formaggio in the tiny town of Bra, Italy, the selection of local cheeses is as exceptional as the man behind the business. We paid a visit to owner Fiorenzo Giolito to talk shop and taste some of his favorite cheese.
This recipe, baked inside the pumpkin—a trick inspired by Dorie Greenspan and Ruth Reichl, both famous for their stuffed-pumpkin recipes (among other things)—simply knocked our socks off with flavor and a stylish yet homey presentation.
The holidays are almost here. Stuck on what to get for the cheese lovers on your shopping list? Thankfully cheese people are relatively easy to shop for, and the internet has made it that much easier by providing an endless parade of cheese tools, toys, and treasures to choose from. Below you'll find some of my favorite finds for cheese fanatics, all vetted and enjoyed personally by your resident fromagère. That's me, in case you were unclear. *ahem*
Written with wit and candor by cheese writer Tenaya Darlington (of Madame Fromage fame) and the legion of cheese knowledge behind the eponymous Philadelphia-based gourmet grocery shop, Di Bruno Bros. House of Cheese: A Guide to Wedges, Recipes, and Pairings is a testament to dairy appreciation.
It's always exciting for us when a SE contributor gets a book deal. It's even more exciting when the book comes out and the finished product is chock-full delicious recipes, beautiful pictures, and useful, fun information. Serious Cheese columnist Stephanie Stiavetti's and collaborator Garret McCord's new book, Melt: The Art of Macaroni and Cheese, accomplishes all that and more. Here's your chance to win a copy!
Laban kishk is yogurt like you've never had it before: dried with cracked bulgur wheat, fermented for three to five days, and ground to fine powder between two hands. Hailing from pastoral Lebanon and found throughout the Levant, laban kishk belongs to a larger family of preserved foods grouped under and derivative of the Persian kashk.
A collection of double- and triple-cream cheeses for the true creamy cheese connoisseur.
Goat's milk has a very specific flavor. Many would call it tart, and there are countless simple goat cheeses that play up this personality trait more than anything else. True goat cheese lovers, however, understand that goat's milk can carry with it a symphony of characteristics ranging from grassy to meaty to an especially subtle sweetness that rewards those attentive to its nuanced flavor. It's these traits that we're focusing on today.
I present you with a few of my favorite mixed milk cheeses. Of course, these are but a few that you'll find at your local cheese shop; I'm hoping that you'll use them as a jumping-off point to dig deeper into the mixed milk scene.
Here are four varieties of beginner blue cheese that aren't a sucker punch to the face; rather these cheeses display a gradient of compelling flavors besides the peppery blue mold.
These four firm and semi-firm California cheeses should be enjoyed regularly and with great fanfare.
If you weren't aware that Oregon is a state to be reckoned with on the dairy front, let me shake you from your slumber with four sublime cheeses from the Beaver State.