The Magazine of Tasteful Living!
The nearest airport is the Pau Pyrenees, located in the commune of the department of Pyrenees-Atlantique, our entry into the Basque country and the place our search for the treasure called Jambon de Bayonne—one of the most exquisite dry-cured hams in the world—begins.
Gouda From The Netherlands is one of the world’s most popular cheeses, and one of Holland’s most renowned exports. It’s also a huge category that encompasses many styles, from artisanally-produced farmhouse cheeses to factory-made wheels. The format of Gouda can be small, gigantic or somewhere in between. Wheels can be
Pecorino starts with the sheep. It’s even in the name — Pecorino cheese is named after pecora, the word for sheep in Italian. The three Pecorini begin with pure, fresh, whole sheep’s milk from the idyllic island of Sardinia.
What is the big deal about rennet, and what part does it play in the cheesemaking process? Cheese is traditionally made with milk, salt, cultures and rennet. Rennet allows cheesemakers to efficiently turn fresh milk into curd, a technique they’ve been using for thousands of years. Over time, milk curds
Remember that first cheese pairing when the combination of flavors transformed into something sublime on the palate, when a new world of textures and exotic impressions awakened the taste buds to combinations that didn’t seem plausible? In this age of “anything is possible” cheese lovers have a lot to look
The concept for Arcata,CA-based Cypress Grove Cheese’s Purple Haze fresh goat chèvre, which garnered first place at the American Cheese Society’s competition last year, came to the company’s founder Mary Keehn as she gazed out her kitchen window deep in thought about how to create a cheese with fennel pollen
For man of us, winter means repeatedly putting on and taking off parkas, scarves, hats and gloves as a barrier to the damp and frigid temperatures. That irksome chore, coupled with shoveling snow and other cold weather activities, can build up quite an appetite. You crave hearty fare to keep
Sleek bottles with elegant labels are claiming more and more space on the shelves of supermarket dairy sections, a response to the heightened passion for foods with healthy attributes. Many are not aware that kefir, though generally presented in thoroughly modern attire, has hundreds of years of street cred. This
As a child growing up in India, Jaidesh Sethi remembers begging his mother and grandmother every day to make him lassi, a cool, refreshing yogurt drink flavored with fruit and spices.
The central markets in spain’s rural countryside begin at the same time each day. Around 7 a.m., the sun makes quick work of drying the dew off the wild oregano, bringing with it a dusty heat that coats the thistles. Vendors bend the hinges of folding tables and erect tents
Rory Stamp of Burling, VT’S Dedalus Wine Shop describes his preparation for the 2018 Cheesemonger Invitational as “a lot of work,” but when speaking with him, his dedication to the craft and passion for cheese become quite evident, bordering on the heroic in this cut-throat competition.
When people think about seasonal eating, fruits and vegetables are the first foods that spring to mind. There’s a world of difference between the plump ripe tomato plucked from the vine in July and the pale anemic import offered at the supermarket in the depths of winter. There are other
