Cheese CONNOISSEUR - Feature

The Possibilities of PECORINO

An ancient cheese full of modern possibilities. The name ‘pecorino’ comes from the Italian word pecora, which means “sheep.” Pecorino is a broad term for any cheese crafted with sheep’s milk in Italy, from silky, creamy young varieties to the famous aged, salty Pecorino Romano. It’s one of the oldest

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FON-DUE IT YOURSELF

Create the unique experience of fondue in the comfort of home. A pandemic brings the necessity of isolation, and with it, a great excuse to indulge in the cheesy goodness of fondue with loved ones at home. After all, the practice of dipping bread into melted cheese began in a

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The Ultimate in Cheese & Wine Pairings

By breaking old rules, you can discover new tastes. The late afternoon is when Kelley Levin likes to sit outdoors in the warm sun, a light breeze at play, and sip a dry rosé coupled with a creamy Brie. Levin, marketing communications manager for Sonoma, CA-based Laura Chenel, the namesake

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The Many Faces of Brie

See how innovations of a classic favorite are taking the industry by storm. Brie has not changed much since food writer Mimi Sheraton’s days at the New York Times. In 1979, she penned the article, “The Best of Brie: What to Look For.” Four decades later, much of what she

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The Possibilities of Prosciutto di Parma

Why this prized meat has become a charcuterie board staple. There are few foods that need no help to bring out their full flavor. No spreading of mayonnaise or smearing of mustard on top. No herbs or spices as cozy companions. Or dressings of hollandaise or simmering marinara to raise

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The Magic of AFFINAGE

The method of ripening cheese to perfection. The best things take time. This certainly applies to the art and science of aging cheese, called affinage. In French, the word “affinage” means “to refine” (the term comes from the Latin word “ad finis”, meaning “towards the limit.’). Affineurs are responsible for

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CHEESE CULTURES 101

Learn about the unsung hero of cheese. What are cheese cultures? They’re the unsung heroes of the cheesemaking process. A starter culture is “friendly” bacteria with a job to do— to start the transformation of milk into cheese. These cultures are used in the making of the vast majority of

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All Things Cheddar

Find out why the British version of this cheese is coveted. Cheddar, a cheese which has almost become synonymous with the word ‘cheese’ across the globe is, undoubtedly, the most famous cheese variety there is. But what variety is that? There are so many different versions of this same cheese,

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The Many Uses of Mexican Cheese

As diverse as they are flavorful, these varieties provide a bevy of options Gooey enchiladas… quesadillas dripping with stretchy, stringy goodness… creamy queso fundido dotted with spicy chorizo… Mexican cuisine is a cheese-lover’s dream. It’s hard to think of a dish that isn’t packed with rich, savory flavor.

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Pining Over Paneer

Learn about this ancient and ubiquitous fresh cheese of South Asia. From the more than 1,800 cheeses that exist in the world, the oldest and most versatile is arguably the fresh cheese, paneer, that is ubiquitous in Indian cooking. Supposedly mentioned in the Vedas, the ancient Sanskrit scriptures that go

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Olive Estates of South Africa

An exceptional and unexpected culinary journey. Cheese, wine, charcuterie, bread and olive oil, the essentials of a satisfying culinary experience enjoyed with friends—even if the pleasure is shared virtually like it has been for so many this year. Whether it is delivered from a favorite restaurant or house-made, the satisfaction

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An Eye On the Environment

Sustainable Swiss dairies produce exceptional cheese. Swiss artisans have been making cheese since the Middle Ages. Isolated in secluded hamlets on mountains and in valleys, they developed cheese unique to their region. This tradition continues to this day. I’m passionate about cheese, so when I heard that Switzerland produced around

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