Adam Moskowitz: Cheese Forklifter, Rapper And Missionary

He’s the heart and soul behind Larkin Cold Storage, Columbia Cheese and the CheeseMonger Invitational

Adam Moskowitz: Cheese Forklifter, Rapper And Missionary

Cheese insiders know Adam Moskowitz. Maybe they do business with Larkin or Columbia Cheese, as most cheese sellers do regularly. Maybe they’ve watched Moskowitz on stage at The Cheesemonger Invitational (CMI), rocking his cow costume and belting out cheese raps. Moskowitz and his businesses deeply impact most territories in the sprawling land of cheese.

Recently, Moskowitz took me on a tour of Larkin, his 40,000 square foot warehouse in Long Island City, Queens. Larkin has 27,000 square feet of cold storage — that day, there were eight truckloads of pickles alone. But mostly, the terrain is vast quantities of cheese, wheels and boxes marked for Pasadena, Denver, Boston and beyond. Many warehouses are caked in grime, but the floors at Larkin glisten. Outside, trucks spill onto the street.

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Discovering Lamb

One delicious taste can make all the difference

Discovering Lamb

A person’s first taste of lamb can be one of those great palate-changers, a moment when you realize there is a lot more for dinner than the same old steak. Fresh lamb shank, leg or loin has an earthy richness and complexity that can make a lot of beef and pork seem ho-hum by comparison.

Some rookies are introduced to lamb in the form of a rack or chop at white tablecloth establishments. Others have devoured a gyro with Feta or a curry dish at an Indian eatery without ever noticing that the craveable meat is lamb.

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The International Intrigue Of Feta

On trend but with a 6,000 year history

The International Intrigue Of Feta

A specific cheese can instantly bring to mind an association: often of a place, region, country or dish. For me Raclette evokes thoughts of the snow-dipped mountains and hearth warmed chalets of Switzerland. Stilton makes me imagine the holiday season in England, with a glass of port to greet guests. And Manchego is as definitive of Spanish cheese as any I can think of, both here in the States and in the tapas spots throughout Spain. Some cheeses even take on, rightly or wrongly, the name of a place of supposed origin: Swiss cheese, not actually Swiss and American cheese, not actually cheese, come immediately to mind.

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The French Connection

Champion female athletes unleash their inner passion for fromage

The French Connection

Top-performing French athletes Muriel Hurtis, Nathalie Péchalat and Victoria Ravva all have something in common besides their deep love of sports. These three talented ladies all share a love of one of the emblems of European culture and French heritage — cheese.

They also all belong to “Mounia et ses Filles à Fromages”, a group of aesthetes, beautiful women and gourmands founded by Mounia Briya, owner of Les Portes Restaurant in Paris. These remarkable women go as wild for the softness of a perfectly ripened Camembert or the fruitiness of a Comté as they do for the latest handbag or pair of trendy stilettos. “Mounia and her cheese chicks” — as translated — hope to assume a certain elegance, in a French way, while affirming their passion for cheese.

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The Delicious Identities Of Asiago

Popular cheese forever steeped in Italy’s history

The Delicious Identities Of Asiago

The time: a thousand years ago. The place: the ragged and stunning beauty of the isolated Asiago Plateau, which lies between the Po River and the Southern mountains of the Valsugana Valley. The region will later become part of the Province of Vicenza and a popular and picturesque skiing destination. In summer, modern hikers will delight in meadows of knee-high wildflowers and savor the scent of vanilla orchids and fragrant herbs perfuming the crisp mountain air. But on the dawn of the eleventh century, it lies in the defunct Republic of Venice’s outskirts, remote and sparsely populated.

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