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...
It's easier than you think. Promise. Like most cheese, all it takes is 3 ingredients: Milk, an acid — in this case, white vinegar — and salt. Ready, set.......
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...
To celebrate our daughter turning three, we had a feast with friends and family. She requested lobster, corn and beans and so lobster, corn and beans it was. More on that fiasco another time. What I w...
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...
Or maybe we should say, All About Cow Milk and Cow Milk Cheese. (It just wasn't as catchy.) What are the properties of cow milk and to what kind of cheese does it lend itself? Herein, a brief primer o...
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...
Well, it's not new pricing, exactly, but Whole Foods had made a pretty major change to their cheese signage. At first it seemed tricky, like a marketing ploy, but after giving it more thought, we thin...
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: ...
If you're a fan of sweet and savory combinations, boy do we have a treat for you. It might sound a little strange at first, but trust us on this one – blue cheese and peanut brittle. Read on to find...
It's hard having a cheesemonger for a daughter. She's tasted a lot of what's out there, and (admittedly) can be pretty snobby when it comes to cheese. Take it from my parents, who continually try to i...
You probably haven't heard of The Faster Times; it's a new online newspaper that hasn't been up and running for long. They have a pretty extensive food section, though, and their columnist on snacking...
It may rival goat cheese, feta, and ricotta as one of the best cheeses to have on hand during hot summer months, when lighter, fresh cheeses make the best accompaniment to grilled food and summer vege...
We, along with many other kids, we're sure, used to eat a lot of canned pears with cottage cheese on top. It was one of those dishes you saw in cafeteria lines, which demeans its genius, really—swee...
An homage to traditional English cheddars is long overdue. And because this morning I came across a most interesting section of the website of one of my favorites, I thought I'd profile not only the c...
We had plans to make a big batch of pasta salad for weekday lunches, but we've been getting tired of our old cheese standbys. We wanted something new for summer. Something fresh, light, and mild. The ...
It seemed nearly impossible, looking at all our past posts, that we haven't covered this cheese before. When I worked at a cheese store with hundreds of choices, it was consistently one of the only ch...
Individually-packaged American cheese slices are not exactly the first thing to come to mind when we think of quality gourmet foods. But hear us out! American cheese has some redeeming qualities that ...
From Consider Bardwell Farm in West Pawlet, Vermont, comes one of the best cheeses around.... and right now it's at particular peak, perhaps because it's most definitely the season for a cheese of thi...
Nora the Cheesemonger is away this week, so we decided to look back at all the cheeses we've covered over the years. You may not realize how many cheeses we've looked at, talked about, and reviewed. W...
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