Of course a cheese’s personality is largely dependent on the taste, texture, aroma, and ingredients that go into it, but there are other parts of a cheese’s story that contribute to its character. In this blog series, Natalie investigates the distinct personality traits of some of the most unique cheeses out there.
These striking marbled cheeses are not your average Colby Jack. Pressed beer and wine cheeses have bold alcohol-infused veins that can give a flavorful and colorful kick to classic cheeses.
In this blog series intern Briana finds artisan cheesemakers from six regions around the country that represent our cheese nation. Venture along the ride as she goes coast to coast, discovering what makes the U.S. home to great artisan cheese. Read on and find out how you can win a subscription!
Southern food is hot. Way up north in Boston, where the culture office is located, there are several popular southern restaurants. Who knew? It’s comfort food that always manages to bring people together. Currently, a trend among Southern chefs is going back to the roots of Southern cuisine to invent new dishes. Forgotten produce like rhubarb and turnips are popping up on menus and might even be considered cool. It’s all part of a scheme to get back to farm to table cooking that has swept the nation.
In this blog series, our summer intern Jackie will interview a variety of cheesemakers, mongers, and buyers, in order to get a glimpse into their day-to-day life. Follow along as Jackie goes behind the scenes and brings you the inside look on the cheese world.
If you ever find yourself driving around the winding roads of Vermont, I highly suggest planning a visit to Twig Farm, located in West Cornwall, VT. Michael Lee and his wife Emily Sunderman, have owned and operated Twig Farm since 2005. Michael manages their herd of goats, as well as makes and ages the cheese, while Emily manages the business side of things. Twig Farm specializes in mainly aged, raw, goat cheeses, with a little cow's milk sprinkled in from time to time from their neighbors at Scapeland Farm, in Whiting, VT.
To Kastengel or not to Kastengel. That is the question. For the second entry in my Cheese Around the World blog series, here I'll be taking a closer look at a Dutch favorite. Like what you see? Check out my post on Cuban Pastelitos.
Many Indonesian traditional foods, like Kastengel, have deep Dutch influences dating back to the Dutch colonization of Indonesia in the 1600's. Over time, the Indonesian people took Dutch culture and made it their own, and the result is the Kastengel and countless other tradtions Indonesia practices today.
Taking a break from your everyday cheddars and swisses, here's a post of many giving you some insight into cheese used in traditonal ethnic foods around the globe. The next stop on our journey through my Cheese Around the World series, is the home of the pharaohs themselves: Egypt. Like this post? Read my previous post on Indonesian Kastengel.
Yesterday, I was in dreamland. I was at Formaggio Kitchen in Cambridge, a much-loved cheese shop of culture staff and Boston foodies. Walk 20 minutes outside of bustling Harvard Square and you’ll find a temple of gourmet food. Chocolate, jams, and jellies line the walls alongside wooden crates of locally sourced fruits and veggies. And then there’s the cheese. What a sight! I felt immediately transported back to Paris, where I spent four months on a semester abroad. One sample of Brillat Savarin and I was back to the City of Light.
This post marks the beginning of a blog series I am self titling "Cheese Around the World." As an intern for culture, I wanted to bring something different to the site that didn't go along with a wine and cheese story or an American cheese tale. Time to spice things up.These next several posts will bring to you a brief history, and often times a recipe describing a traditional cheese dish or pastry eaten in some far reach of the globe.
For the next stop along our international cheese trail, Cheese Around the World takes you "down under," for a traditional bread all the way from Australia. Interested in previous posts? Learn about German quark in here.
"The very earliest form of bread—made by humans since long, long before recorded history—was an unleavened mass of grain and water cooked in flat cakes on hot hearthstones, or in lumps in the hot ashes. It went by many different names, but was not different, essentially, from what we call Australian 'damper'."
Let’s be real, guys. I like beer (don’t you?). More specifically, I like saisons – light, effervescent brews more reminiscent of champagne than what filled your refrigerator door in college. So when I heard Drink Craft Beer’s Summerfest was an event totally dedicated to these ales, and was set to feature over 70 different kinds…you better believe I got myself there.
Easter Bunny. Easter Eggs. Candy. Egg Hunts...Bun and Cheese? For the next entry in my Cheese Around the World blog series, here I'll be taking a closer look at a how Jamaica uses cheese in its Easter celebrations. Like this post? Read my post on Egyptian Gebna Makleyah.