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.
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.
A down-home dish of chicken and pasta with a spinach-pistachio pesto makes a quick and satisfying late summer dinner.
These four firm and semi-firm California cheeses should be enjoyed regularly and with great fanfare.
Super rich and tart, this stew is perfect for the end of summer when tomatoes season is coming to a close.
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.
This dish calls for a slow cooker, but if you don't have one, you can cook it in a covered Dutch oven. Either way, this pulled pork is a long, slow braise that will leave your house smelling amazing.
I'm total a sucker for anything involving a cheesy sauce. And while pasta may be an ideal receptacle, sometimes you have to cut back on your carb intake. What's a girl to do when she's already eaten her weight in wheat this week? Turn to the next best thing: cauliflower.
Maybe it's the luxurious fatty texture, or perhaps it's the characteristic grassiness that conjures visions of green pastures and wide-open blue skies. Regardless of your reasoning, the fact remains that when you sink your teeth into a fine specimen of fermented sheep's milk, it can rock your world. Here are three of our favorites.
This exceedingly cheesy burger is the king of cheeseburgers, using ground beef and pork mixed with a very special cheese.
Brebirousse d'Argental is clean and clear, with a smooth buttery softness that smacks of salt, grass, and the lovely quality of fattiness that only sheep's milk can afford.
Unless you're living under a rock where no cheese exists, you're probably aware that the West Coast is home to many of the artisan cheese world's most inspired varieties of fermented dairy. But of all the small-time cheese producers churning out new kinds of cheese, which are the the most reliable favorites? Here are five West Coast cheeses you simply MUST try. I guarantee you won't be disappointed.
This easy-to-make spaghetti sauce is the ultimate in comfort fare with its rich, tart personality and down-home meaty richness.
Most of us are used to eating fine cheeses on a cheese plate. And sure, that's an awesome way to enjoy expensive dairy products. But have you thought about actually cooking with fine cheeses? Here are 12 tips to help you get the best possible results.
I've dubbed this gorgeously rich, moist cake The Dark Knight, as it's a tall, glowering tower of chocolate intensity.
Tasting notes on what might be the most luxurious cow's milk cheese on the planet.
Welcome to our new column dedicated to comfort food. Our first recipe is a rustic chicken stew, slow-cooked in tomato sauce with red wine, onions, olives, and capers.
There's a good reason for soldiering right past a cheese's pungent smell: stinky cheeses are freaking delicious.
Le Jeune Autize, a goat's milk morbier, is a lovely, less-funky version of its cow's milk cousin.
This almond cake is simple to throw together, involving very few dishes almost no elbow grease. It's a delightfully rich cake with a tender crumb, one that makes for an perfect breakfast or coffee break snack.
There are other triple cream goat cheeses on the market, but Coach Farm's Triple Cream is one variety well worth begging your local cheesemonger to order. Like, right now.
You'll find this cake moist, tender, and citrusy, holding a touch of spice from pungent cinnamon. The whole things is soaked with a mixture of condensed milk and heavy cream, then covered with a generous blanket of ultra-smooth Swiss buttercream frosting after a brief spell in the icebox. This cake doesn't need layers to be decadent or awesome.
A Quick Guide to Cheese Shopping: How to Understand the Differences Between Mass-Produced and Specialty Cheeses
While there are many ways to classify cheeses, it's important to properly categorize different varieties by how they are produced. How is a novice cheese lover supposed to tell the difference between a mass-produced cheese and a farmstead cheese? (Besides the prettier packaging?) Here's a quick primer for you.