The Many Occasions Of Mostarda

Its spicy-sweet flavor provides plethora of pairing possibilities

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 in the bakery case. At the grocery store, it’s easy to find prosciutto, gnocchi and dozens of flavors of gelato.

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Made With A2 Milk

Demystifying the new buzzword on your cheese label

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. We’ve seen a renewed interest in vegetable rennets, followed by a push to turn almonds, cashews and coconuts into vegan artisan cheese.

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Summertime Switzerland Adventures

Take a tour of the Alps’ finest cheesemaking regions

Summertime Switzerland Adventures

Switzerland delivers eye-popping beauty whenever you visit, but in summertime, the high mountain meadows roll out a welcoming carpet of lush green grass popping with colorful wildflowers. The Alps’ irresistible allure dazzles even the locals. On any given day, you’ll find families, couples both young and old, groups of friends as well as solo hikers enjoying the trails, the scenic lakes, a picnic or a bike ride in their mountainous backyard. And what will you always find in their picnic basket? Cheese, of course!

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A Focus On Feta

Celebrating the most popular Greek cheese

A Focus On Feta

For the lucky, such as Greek-American chef and cookbook author Michael Psilakis, Feta cheese has held a long celebrated place in the kitchen and in cuisine since childhood.

“My memories of Feta growing up are very vivid,” he says. “It was always on the kitchen table, and I was always grabbing a little piece. As the seasons changed, there was something different next to it. In the summer, there was watermelon. The sweet watermelon of summer with the salty, briny, tangy flavor of Feta cheese — it was like a roller coaster of flavor in your mouth.”

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Women Leaders Shape The Next Generation

The ladies of Les Dames d’Escoffier International

Women Leaders Shape The Next Generation

If you’re like me, a self-confessed foodie (“Hi, my name is Aileen, I’m a restaurant junkie”), you’re always looking, not just for new places to dine and interesting new ingredients and recipes but also for interesting new people, trends and policies. So how do you expand your food and beverage knowledge in order to continually learn what’s happening in the industry?

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Hunting for Oregon Truffles

Delve Into This Pure-bred Delicacy

Hunting for Oregon Truffles

Move over france and Italy, there are some new truffles in town, and they’re sending seismic shocks of pleasure through chefs and food connoisseurs alike. Though truffles are found throughout many U.S. states, the ones that are causing the most notice — and are in demand — are pure-bred Oregonian —both native black and white truffles and, much more recently, Perigords, the famed French black truffle now being cultivated in Oregon orchards.

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