Every cheese you eat is a window into another culture. Cheese is never about landing into culinary chaos; instead, it is about slowing down. Enjoying cheese is about having time to relax and stretch out the dining experience and talk about flavors, textures, cultures and history.
The Cheester: A Real Good Egg
Annem Hobson has no problem being cheesy when it comes to Easter eggs. The food blogger from So Wrong It’s Nom collaborated with award-winning, independent artisan U.K. cheese company Wildes Cheese to hatch an alternative to the ubiquitous chocolate Easter egg.
Questions For The Peripatetic Oenophile
Celebrated wine aficionado, Ron Kapon, who is known in the wine circles as the Peripatetic Oenophile — the traveling wine expert — answers questions that Cheese Connoisseur readers have asked.
The Many Occasions Of Mostarda
Italian food is ubiquitous across the United States. Mall food courts have a requisite pizza place selling pepperoni-topped slices to hungry shoppers. Lasagna is a staple at the dinner table, and school cafeterias offer minestrone as the soup of the day. Bruschetta is on the appetizer menu at neighborhood bars, and coffee shops stock biscotti…
Boston: In Bean Town, Cheese Reigns Supreme
In Colonial times in Massachusetts, cheese was not on people’s radar. When they landed in Boston in 1630, the Pilgrims brought with them mainly beans and hardtack. The region is rich with history-making events; the Revolutionary War started in Lexington and Concord on April 19, 1775, followed by the Siege of Boston, the Battle of…
Made With A2 Milk
Since the earliest days of American artisan cheese, the type of milk used to make curd has evolved rapidly. At first, it was all about goat, with pioneering Francophiles like Laura Chenel and Judy Schaad turning the country onto fresh Chevre. Then, still borrowing from European traditions, raw became a focus; then organic, then grass-fed….