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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Boston: In Bean Town, Cheese Reigns Supreme

Shops stand out in this city of foodies

Boston: In Bean Town, Cheese Reigns Supreme

In Colonial times in Massachusetts, cheese was not on people’s radar. When they landed in Boston in 1630, the Pilgrims brought with them mainly beans and hardtack.

The region is rich with history-making events; the Revolutionary War started in Lexington and Concord on April 19, 1775, followed by the Siege of Boston, the Battle of Bunker Hill and General Washington taking command of the Continental Army on Cambridge Common. That army also ate beans and hard tack. We had the navy bean, the pea bean and the kidney bean. All of them baked.

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On The Oregon Cheese Trail

Award-winning offerings wow patrons coast to coast

On The Oregon Cheese Trail

Maybe you’ve been lucky enough to taste a smoky, sweet, fudgy piece of rogue creamery’s smokey blue, cold-smoked for 16 hours over local hazelnut shells in Oregon’s Rogue Valley. Or savor some Lorelei, a small square loosely inspired by a robiola, but made in Dundee, OR by Briar Rose Creamery. It’s washed in Steam Fire Stout, a beer made at nearby Fire Mountain Brewery, and exhibits funky, citrusy, balanced and lovely notes. Or perhaps you wisely stock your fridge with Tillamook’s Special Reserve Extra Sharp Cheddar, made from their own high-quality, super fresh milk and aged for about 15 months to coax out tons of complex savory, nutty flavors. Continue reading →

New York’s Sprout Creek Farm

Where education and award-winning cheeses inspire kudos

New York’s Sprout Creek Farm

When I arrive at Sprout Creek Farm in New York’s Hudson Valley just outside of Poughkeepsie, it’s snowing for the first time this season. The grey sky blankets the farm’s rolling 200 acres with gentle white flurries. The last of fall’s vibrant foliage blazes from the trees. It’s gorgeous here.

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