Some cheeses have a history worth celebrating centuries later. One is Formaggio di Fossa di Sogliano, which is renowned and celebrated at the annual Pit Cheese Festival in Sogliano al Rubicone in Italy’s Emilia-Romagna region. Held on the last two Sundays in November and the first Sunday of December, the festival includes a market selling this cheese, and the ripening pits are open to the public.
When Jenny Zheng traveled to southern china two years ago, she witnessed the popularity of a beverage not commonly seen in the United States.
“When I first heard of cheese tea, I had no idea what it was,” she says. “Like any Millennial, I had to try it, so I went to a cheese tea shop while I was in China, and I fell in love with the taste immediately.”
When Scottie Rivera, owner of Scotties Pizza Parlor in Portland, OR, set out to emulate a dish made famous by the Teenage Mutant Ninja Turtles characters, he had no idea how much attention he’d attract during Portland Pizza Week.
Searching for cheese options to serve with a nice merlot or pinot noir? There’s an app for that.
A group of computer scientists and molecular biologists at the University of Toronto recently created a new app and website that is based on scientific technology to map relationships within data sets.
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.
It is not unusual for families to pass down treasures from generation to generation, such as jewelry, furniture, china, clothing or paintings. In Thomas Campanella’s family, the heirloom passed down three generations is a wheel of Romano cheese. Continue reading →
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As part of my job, i have the opportunity to travel, find new foods and beverages as well as take a deep dive into foods I already know. This fall, I joined a press trip to Trentino-Alto Adige and learned more about Speck Alto Adige PGI, a dry-cured and lightly smoked ham from Northern Italy.