The Magazine of Tasteful Living!
A work around has made camel milk cheese possible. Yes, you can milk a camel. Yes, you can make dairy products out of camel milk. Yes, they are edible. Three facts which may be shocking to the majority and perhaps slightly off putting until the unique flavor is fully experienced.
Soft-ripened Brie is flavorful and a favorite. According to legend, French Emperor Charlemagne tasted his first bite of Brie in the eighth century at a monastery in Reuil-en-Brie and fell instantly in love with its milky flavor and luscious texture. The king’s favorite—and sometimes called the king of cheese—Brie has
Comté from France’s Jura Mountain is iconic but was born from necessity.
Proscuitto di Parma has become a U.S. staple on cheese boards, at stores and in American homes.
To attend Cheese is to experience the present and future of milk’s leap toward immortality.
Produced by the monks at the Abbey of Notre-Dame de Scourmont. The first thing that springs to mind for many when you hear ‘Belgium’ is beer. It’s amazing how a country so small is known worldwide for its beer and variety of styles. ‘Trappist’ beers are one of the best-known
Switzerland’s Appenzeller cheese, one of the most recognized alp varieties, has a long history.
Find out why this revered cheese is becoming even more cherished.
Discover what makes this Italian meat a unique standout. Mortadella. The name rolls off the tongue – just like a wafer thin slice of the silky smooth pork luncheon meat that melts in the mouth.
Australian cheesemaker brings Anthill cheese to the U.S. A few years ago, Kris Lloyd’s friend, chef Jock Zonfrillo, brought her a bucket of ants. The creative cheesemaker felt challenged to incorporate this unusual ingredient—indigenous to her native Australia—into a cheese recipe. Excuse the pun, says Lloyd, but “Jock understands how
When a dream becomes a reality. When Greg O’Neill, co-owner of Chicago’s pastoral artisan cheese, Bread & Wine shops, describes how he and his husband/business partner Ken Miller came into the cheese business, he says it was as corporate refugees.
After a fire ravaged the tiny greek village of Kefalas in 1997—endangering the olive trees that have stood for more than 150 years and the livelihood of its 21 farms that produce a variety of olives making up the local co-op, the word ‘cooperative’ took on a truer meaning. The frightening
