You may be wondering what butter is doing in our Cheesemonger column. We thought we'd make an exception, not only because butter and cheese are so closely related, but because this butter in particula...
Put this recipe at the head of your "To Make" list immediately. It's ideal for brunch, but if you like breakfast for dinner, then this savory waffle recipe will be seriously soul-satisfying. And the...
Originally, I had planned a post on the magical combination of melted taleggio cheese and honey. I'll get to that later. But then I noticed a bizarre, incredibly clear image within the swirls of che...
We took a trip to one of our most trusted sources for cheese in Manhattan the other day, looking for a great cheese for beer. What we found did the trick, but it could just as easily stand all by its ...
Look familiar? Lengthy cheese menus at restaurants, shops, and cheese counters that are as thorough and varied as wine lists or dinner menus themselves are positive indicators of a thriving cheese sce...
So easy. Pretty tasty. Endless variations. Never made cheese before? That could change-- tonight, if you'd like-- and all you need are three ingredients. And we'd bet you already have them waiting for...
With eggs this pretty you don't want to futz much. Farm-fresh eggs like these need little enhancement — not much more than some butter and a warm pan, unless you're like me, in which case the th...
Look at legendary English cheddars and they all have at least one thing in common: a cloth rind. In recent years, the technique has caught on among a creative handful of domestic cheesemakers, and we ...
Soufflés don't play the middle ground very well: they're either good or bad. Your success as creator hinges on the height of the rise (assuming it rises), the fluffiness of that rise, the donen...
I tasted this cheese two days ago at a dinner party with former cheese colleagues and it stopped us all short. It's always killer, but this time was different. No better excuse than this week's colum...
I remember my years behind the cheese counter distinctly. But around the holidays, my days would blur together, with endless hours and perpetual lines of people needing cheese. One question was consis...
They're crunchy, meltable, and oh-so pair-able. We're talking about Gruyere, Appenzeller, Comte, and Emmenthaler, to name a few. Mountain cheeses come up pretty often in our cheesemonger posts, probab...
It's not hard. We promise. Maybe this year you're hosting company for the first time? Or perhaps you're already an expert entertainer but never serve cheese because you just don't know how to make s...
We're purists when it comes to cheese. While we're willing to offer the occasional exception to horseradish cheddar, a guilty if entirely realized pleasure, the peppercorned, the fruited, and the flav...
Hopefully your Thanksgiving cheese selection will be less predictable than the ubiquitous (though festive) cheese and nut ball. Don't have a clue as to how to venture beyond the expected? Just in time...
It's funny that we've never covered this truffle-studded cheese before. Rich, creamy, and dotted with plenty of specks of the good stuff, Sottocenere is actually pretty easy to find. And with just the...
Last Thursday, The Martha Stewart Show aired their first-ever Cheese Show. Martha hosted a number of American cheesemakers and authors, led the audience through a tasting of a cheese plate, and even m...
Cheese storage is one of those confounding subjects. If you buy a really nice cheese, you don't want to ruin it with a lack of parenting skills, right? Perhaps you know how you shouldn't store chees...
Halloween isn't a particularly cheese-centric holiday, but if you're planning a celebration of the caseophilic persuasion on Saturday, this is the cheese to serve. It's just about as classy as it gets...
Look closely. It's as if I had a premonition that this cheese was rip-open-worthy. See those tear marks on the packaging? They're for good reason: if you had a hunk of this, you'd be opening it as fas...
Blue cheese and an iceberg wedge. It's all about that soul-satisfying cold crunch, the bold, creamy blue, almost profound in its simplicity. The dish would be at home among the roster of Dana's Weeken...
Just a month ago, I was complimenting the cheese counter at Whole Foods. My, how quickly things change. On Friday, imagine my bewilderment when there, in writing, I noticed a large sign explaining a c...
As someone who's more often snobby about her cheese than not, it's never been hard to admonish the admitted lovers of American cheese. Like, Kraft singles American cheese. So imagine my inner-confli...
In the world of cheese lingo, the term farmstead is becoming as popularized as ever. I'd even predict that it'll soon be thrown around as frequently and with as much comfort as grass-fed and free rang...
If you live in the Bay Area, put this cheese on your To Try list (much more enriching to follow than that nagging old To Do). The story behind the cheese and the people who make it ain't bad, either: ...
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