It is never hard to find people who love specialty cheese. But there is often some holdback because cheese is high in fat content. This has always been an overrated concern because cheese is so rich. People only eat small amounts at a time.
It’s been said that Eve offered Adam the apple just so she could keep the pear for herself. I admit, it’s a bit apocryphal, but in my book, totally understandable. Of all the orchard fruits, pears are the most versatile in varieties and culinary prowess. Not to mention, also can be found in two separate species — European and Asian.
It’s a sub-zero December evening in small-town northern Vermont, and the dining room of the Highland Lodge is packed. A side closet overflows with down coats and wet snow boots. In one corner of the dining room, rosy-cheeked people of all ages circle around a fondue pot, while on the other side, revelers in holiday sweaters graze across small mountains of cheese wedges. A shout goes out for everyone to quiet down, and a man with a gray sweater and five o’clock shadow stands up on a chair above the crowd. “2016 was a rough year,” he says, “But I’ve got a feeling 2017 is going to be Jasper Hill’s best year yet.” The crowd smiles and raises their drinks in agreement, before joining in a joyous cheer. They are on board with Mateo Kehler. “Something special is happening here.”
For decades, the words “swiss cheese” were riddled with sapless connotations and visions of yellow apertured cheese with a bland texture.
The reputation was gleaned largely from large, format-style cheeses, including mass produced versions of Emmentaler, Gruyère and Raclette, which were exported at the expense of artisan varieties. But those days are over. Once ruled by the subsidies and production controls of the government-funded cheese cartels, the Swiss cheese market has experienced a renaissance, as cheesemakers have begun to reimagine the identity of this variety.
As an internationally renowned heavyweight, Wisconsin is the Midwest’s undisputed champion of cheese. But don’t overlook its scrappy western neighbor. In Minneapolis, an urban creamery, a vibrant dining scene and bustling cheese shops put Minnesota on the cheese enthusiast’s map. True, winters can be brisk, but that’s nothing a locally-sourced cheese plate or a bubbling pot of fondue can’t fix.
Picture a postcard-perfect, charm-filled town. On the way there, the hills roll gently and the roads are dotted with farm stands. As you enter New York’s downtown Hudson, Federal, Victorian and Queen Anne buildings are home to cute cafés, pedigreed restaurants, art galleries, antique stores and vintage clothing shops. The picturesque main drag is Warren Street, which slopes gently towards the Hudson River and boasts the gourmet shop and cheese mecca Talbott & Arding. Continue reading →
Room temperature and naked.
That’s how Cheddar lovers say they want their favorite aged cheese served, perhaps paired with a cracker. Admittedly, a slice of mature Cheddar is a palate pleaser par excellence needing little garnishment.
As the great grandson of a Swiss-trained cheesemaker, Chris Roelli, co-owner and master cheesemaker at Roelli Cheese Haus, always wondered why his family’s company only produced English-style cheeses.
The season of cheese boards and fruit and fromage/wine pairings is here…but the platters may be a lot smaller than usual. After all, with COVID-19 sweeping the nation, many will bunker down alone or with their immediate families at home as they read of hospitals nearing capacity and governors pronounce new restrictions on gathering. There...