From Brooklyn’s Bergen street, Crown Finish Caves looks like any other funky old brick building. But as you descend 30 feet down a narrow spiral staircase, the temperature drops suddenly, and you’re greeted by something magnificent — 26,000 pounds of cheeses in various states of aging, sitting on shelves in a repurposed “lagering tunnel” originally built in the 1850’s for brewing beer. You’re still in New York City, but it feels like a different universe.
Macaroni and cheese is as American as hot dogs, burgers and apple pie. You would be hard-pressed to find a citizen in any part of the country that has not spooned up the creamy cheesy dish at least once, with most developing a fondness or downright addiction for the rich dish in early childhood. For many parents, the pasta and cheese dish was the original easy-to-make, nutritious fast food that the whole family could enjoy in just a matter of minutes.
Said to be one of the first cheeses ever made, Ossau-Iraty is a beloved gem with a rich history. Once upon a time, or so the story goes, the Greek God Apollo had a son named Aristee, a shepherd, who turned the milk from his herd of sheep into this delicious cheese. Although an actual Greek God may not have invented Ossau-Iraty, the wheels are made according to a tradition that dates back some 3,000 years. This means Ossau-Iraty predates the English alphabet.
Celebrated wine aficionado, Ron Kapon, who is known in wine circles as the Peripatetic Oenophile — the traveling wine expert — answers questions that Cheese Connoisseur readers have asked.
Portions of this article are excerpted from “Discovering The World of Wine”, an online course offered by Fairleigh Dickinson University that I co-authored. It is used with the permission of Fairleigh Dickinson University. Anyone that would like to register for the online course at a special rate can contact FDU’s Continuing Education Department at (201) 692-6500; http://www.fdu.edu/academic/wineonline/.
To fully appreciate one of Britain’s finest treasures, it helps to have an education on its background and history.
British Crumblies refer to a subsection of British Territorial Cheeses. In brief, these are cheeses that are named after the county or area in which they are from. This group of cheeses have been coined the term ‘crumblies’ due to their texture, which distinguishes them from the harder cheeses within the territorials.
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.