The Cheesemonger: The Cellars at Jasper Hill
Last Sunday, we visited The Unfancy Food Show, the second annual Brooklyn fest that celebrates local and small food producers, coinciding with The Fancy Food Show taking place at the Javits Center thi...
Posts tagged “The Slice”
The Cheesemonger: The Cellars at Jasper Hill
Last Sunday, we visited The Unfancy Food Show, the second annual Brooklyn fest that celebrates local and small food producers, coinciding with The Fancy Food Show taking place at the Javits Center thi...
The Cheesemonger: That Hole in Your Cheese
There are many a mystery to be had in the world of cheese. And that's no surprise, considering that we're talking about a product whose structure is based largely on the scientific intricacies of bact...
The Cheesemonger: That Hole in Your Cheese
There are many a mystery to be had in the world of cheese. And that's no surprise, considering that we're talking about a product whose structure is based largely on the scientific intricacies of bact...
The Cheesemonger: What's Your Epiphanal Cheese?
Most people who adore cheese can recount a moment from their past when everything became just a bit clearer. It's what we call The Cheese Epiphany, and it's when you have your first deeply emotional r...
The Cheesemonger: What's Your Epiphanal Cheese?
Most people who adore cheese can recount a moment from their past when everything became just a bit clearer. It's what we call The Cheese Epiphany, and it's when you have your first deeply emotional r...
The Cheesemonger: The Dessert Course
Many times, the best way to end a meal is not with something sweet. And luckily, the European trend to serve cheese as dessert is catching on more and more everyday in this country. We see it in resta...
The Cheesemonger: The Dessert Course
Many times, the best way to end a meal is not with something sweet. And luckily, the European trend to serve cheese as dessert is catching on more and more everyday in this country. We see it in resta...
The Cheesemonger: Grill That Cheese
With summer and grilling season in undeniable full swing it's only appropriate to share one of the most Weber-friendly cheeses. With potential for a crusty, smoky exterior that yields to a relentlessl...
The Cheesemonger: Grill That Cheese
With summer and grilling season in undeniable full swing it's only appropriate to share one of the most Weber-friendly cheeses. With potential for a crusty, smoky exterior that yields to a relentlessl...
The Cheesemonger's Seasonal Spotlight: Goat Cheese
Spring is the best time to make goat cheese, which means that we're at the height of the season to eat it. Now, more than ever, you can taste a bright, piquant freshness in some of the younger, smalle...
The Cheesemonger's Seasonal Spotlight: Goat Cheese
Spring is the best time to make goat cheese, which means that we're at the height of the season to eat it. Now, more than ever, you can taste a bright, piquant freshness in some of the younger, smalle...
The Cheesemonger: Is Grass-Fed Best?
This week in cheese, in honor of our garden month, we're exploring the backyard diet of the ruminants that make the cheese we love. What exactly does grass-fed mean? And if a product is made from gras...
The Cheesemonger: Is Grass-Fed Best?
This week in cheese, in honor of our garden month, we're exploring the backyard diet of the ruminants that make the cheese we love. What exactly does grass-fed mean? And if a product is made from gras...
The Cheesemonger: How to Taste Cheese
We know it may be funny to dissect how to taste. Even our resident cheesemonger was skeptical of the merits of over-intellectualized tasting at first, her mind filling with echoes of wine geeks waxing...
The Cheesemonger: How to Taste Cheese
We know it may be funny to dissect how to taste. Even our resident cheesemonger was skeptical of the merits of over-intellectualized tasting at first, her mind filling with echoes of wine geeks waxing...
The Cheesemonger: All About Feta
Stop right there. Before you skip over this post because you (like many others, we're afraid) have minimal interest in feta, think again. Ubiquitous, yes, but don't let that tamper with your impressio...
The Cheesemonger: All About Feta
Stop right there. Before you skip over this post because you (like many others, we're afraid) have minimal interest in feta, think again. Ubiquitous, yes, but don't let that tamper with your impressio...
Organic Cheese: Friend or Foe?
With Earth Day upon us, we find it only appropriate to devote this week's Cheesemonger contribution to one of the fastest growing sectors of the food industry and how it relates to cheese. What is org...
Organic Cheese: Friend or Foe?
With Earth Day upon us, we find it only appropriate to devote this week's Cheesemonger contribution to one of the fastest growing sectors of the food industry and how it relates to cheese. What is org...
The Cheesemonger's Top Ten Rules for Ultimate Cheese Sanity
Don't feel guilty, we know that this isn't the first time you've seen a hunk of moldy cheese. It happens to the best of us. Just how old is too old, and what is the difference between moldy mold that ...
The Cheesemonger's Top Ten Rules for Ultimate Cheese Sanity
Don't feel guilty, we know that this isn't the first time you've seen a hunk of moldy cheese. It happens to the best of us. Just how old is too old, and what is the difference between moldy mold that ...
Question for the Cheesemonger: What Kind of Cheese Can I Make With My Rennet?
Here is a question for our Kitchn Cheesemonger from reader Gail. Read on for an detailed and thorough answer, with recipe. I've recently bought some rennet from Rainbow Grocery that I am excited to ...
Question for the Cheesemonger: What Kind of Cheese Can I Make With My Rennet?
Here is a question for our Kitchn Cheesemonger from reader Gail. Read on for an detailed and thorough answer, with recipe. I've recently bought some rennet from Rainbow Grocery that I am excited to ...
Question for the Cheesemonger: What Kind of Cheese Can I Make With My Rennet?
Here is a question for our Kitchn Cheesemonger from reader Gail. Read on for an detailed and thorough answer, with recipe. I've recently bought some rennet from Rainbow Grocery that I am excited to ...
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