We all know that cheeses can come in various shades of colors. It's actually kind of interesting to understand where these hues come from.
And what you might not realize is that knowing a bit about a cheese's color can inform your palate, as well. Herein, a cheat sheet divulging the why's behind those oranges, whites, blues, and yellows. More
This one's an oldie but a goodie. It's a cheese that's been around for nearly 20 years, but for no good reason, remains relatively unknown. It's delicious, and unique, too. It looks just about as unlike as any other cheese around, and its flavor—sharp, nearly sour, yet creamy—makes a statement, as well.
Maybe one day it won't need an introduction, but until then, allow me to humbly present Pata Cabra. More
You probably know that parmesan rinds give excellent flavor to soups. Take this concept one step further by boosting your chicken or vegetable stocks with the flavor of parm, too. With the addition of rinds, you'll get an incredible base for soups and stews that's entirely unique from any standard stock.
A couple of years ago I developed a recipe for a nacho cheese sauce that I now use as a template for many an extrapolation on a theme, subbing in different spices and add-ins for variation. It is so, so good.
But first, you have to understand that great nachos begin with an even better cheese sauce. This one starts with a bechamel and combines two cheeses, plus spices, fresh tomatoes, and beer. Herein, find not only the recipe, but numerous options to customize this ultimate nacho topper to your taste. More
Uplands Cheese Company, located in Dodgeville, Wisconsin, has been making one single cheese for just over ten years: the highly-celebrated Pleasant Ridge Reserve. It's unequivocally delicious, and is the only cheese to have won "Best in Show" three times at the American Cheese Society's annual competition. Both on paper and in your mouth, it's near-perfect.
But now, Uplands has something new. If you've never geeked out on cheese, now's a great time to start. More
Even though we've covered the topic of macaroni and cheese many, many times, the subject is somehow never overdone. (It's just that tasty.)
Two evenings ago, I came across the best I've had in recent memory, and it is numbered now among some of the most standout versions I've ever tasted. This particular incarnation had three unique elements that could make a difference in the way that you make your mac n' cheese. More
At the end of last year, I got some inside info from my local cheesemonger about some great standby holiday cheeses. The holidays are over, but I still trust my small little shop for all the new news on cheese. I decided to have a more in-depth meeting with the shop's cheese buyer, and while I walked away with a long list of new cheeses on my "To Do" list, what I really left with was a better sense of how a small cheese counter works. More
This week, I'm trying something new. I've asked a cheesemonger from my neighborhood cheese shop for a handful of current favorites for holiday tables. Forget what I like for once. And since I haven't worked in an actual cheese shop in over four years, I realized that it might be nice to get some hot tips from the front lines.
I've been off of membrillo and honey for awhile now. They're great for cheese because they're downright tasty, but it's been awhile since I've actually served them. I'm not a big dresser-upper of my cheese anyway, and often think that anything more than an excellent bread is extraneous. But if the condiment is a true cheese enhancer, I can be easily convinced otherwise.
Consider me the ideal candidate to receive a gift of a jam like this. The ultimate in enhancing. Given with a small wedge of cheese, this jam would make any cheese lover swoon. Or forget the gift-giving altogether and make it just for you. (Or me.)