If you have yet to experience the pleasure of cheese and beer together, or if you're a strict believer in pairing cheese with wine and wine alone, here's a book to open, widen, and/or convert your mindset.
And if you're already on the beer and cheese bandwagon, there's no question that this is a book for you.
I made one of my favorite springtime cheese dishes on Sunday evening: cheese soufflé-stuffed artichokes. And in the process, I found my new favorite cheese. If you like Gruyere or Comte or Appenzeller or Emmenthaler, you'll love Scharfe Maxx. It's a mountain cheese, to the maxx.
I'm not afraid of mold. And you shouldn't be either. Because sometimes, it can be a really, really good thing. And I have the proof to show it, thanks to a little experiment that just took place in the back of my cheese drawer, after I forgot about a wedge for a few too many weeks.
We all have our go-to pasta-for-dinner recipe. It's the one you make without thinking twice: you probably have the ingredients in your cupboard right now, at the ready. Ready to punch up that pasta? Read on for the best cheese to boost any back pocket pasta recipes.
A ploughman's lunch doesn't have to be something that's only done in England. Because really, shouldn't making cheese the centerpiece of a meal be a universal concept? Think of it as a deconstructed sandwich.
A ploughman's lunch is a simple template: pair cheese with some bread, chutney, and maybe some meat or pickles or hard-boiled egg, and call it a lunch. But what about getting a little creative with it? Here are five new takes, showing how easy it is to switch it up.
I spent about four hours last Saturday hunkered down at one of the bars in Manhattan to transition from day to night over some good wine. The wine really was something, actually.
But the cheese? For such a special place that takes such pride in wine service and quality, they made the most unfortunate cheese error. And it could have been remedied so easily! I'm hoping that by sharing their mistake, you won't make the same one.
When I used to work behind a cheese counter, I could count on a variety of cheese knives to get the cutting done: huge, double-handled cleavers, large chef knives, and slender, sharp slicers. For the most part, it's not a problem if you don't personally own tons of different knives; once you get smaller portions of cheese home, you can use a pretty standard knife on nearly anything. But there's one professional cheese cutting tool that sometimes I wish I had: A cheese wire, best used for soft, gooey cheese and crumbly goats. Luckily, there's an easy way to emulate its function, with something you already have at home.
You know how some things are just better with a textural twist? Think about these: butter, cream cheese, cottage cheese, heavy cream. When whipped, they're just tastier. If you have yet to try whippped honey, get ready to flip — and not just for the concept, but for this exact brand — from Québec. I'll tell you how to get it, what cheeses shine most brightly alongside, and the two most inspired ways to serve it on your next cheese board.