culture: the word on cheese literally wrote the book on cheese!
To make the new world of cheese less intimidating, Laurel Miller (contributor) and Thalassa Skinner (founder) have created a handy primer to selecting cheese, pairing cheese with wine, cooking with cheese, and making cheese. In Cheese For Dummies, everyday cheese lovers will learn how to become true cheese connoisseurs.
Looking for a practical gift for a foodie friend? This beer + food calendar by redcruiser on Etsy is a seriously adorable option. Many of the pairings feature yummy dairy items: grilled cheese and tomato soup with pale ale, quesedillas with an IPA, ice cream with an imperial stout, pizza with amber ale, and more. Any present that inspires cheese and beer pairings is good in our book!
Each month features an illustrated variety of beer and an ideal food mate...Pale Ale and Tomato Soup, Hefeweizen and Bacon/Eggs, IPA and Quesadillas, Lager and Hot Dog, Imperial Stout and Ice Cream, Brown Ale and Sweet Potato Fries...perfect matches.
Photo by Heidi Schweigert
It's official: Dairy Queen is coming to Manhattan. Love it or hate it, there's an argument in this Serious Eats piece for you. Midwesterner Jamie Feldmar has a soft spot in his heart for the ice cream chain and its marshmallow-y confections, and wants you to hear why. Ice cream geek and native New Yorker Max Falkowitz thinks DQ has no place in Manhattan. Which side are you on?
News broke last week that Dairy Queen will be opening in Union Square later this month (its first New York City location outside of Staten Island), and once the Serious Eats office heard, well, let's say things got heated. After words were exchanged and tongues were stuck out, native Midwesterner Jamie Feldmar and native New Yorker Max Falkowitz retreated to their desks to write out their debate in more civilized terms.
Social media is now a major part of marketing, no matter what your business type is. Social media can be important for building brand awareness, engagement, and for getting out messages about happenings and products quickly to the people who will care most. But with limited time, it’s hard to create the content that will draw in followers. That means you need to decide which social media platforms will serve you best. Below is info about some of the major social media platforms that will help you to decide which ones are right for you.
Throwing a holiday party, but bored to tears with plain ol' cheese and crackers? The New York Times has a solution to your woes with this heavenly recipe.
This sweet and savory apple tart is both substantial and sophisticated. The chewy, pizza-like crust is fortified with three kinds of flour. The topping is a comforting, mellow jumble of sweet roasted apples and shallots scented with thyme and zipped up with pungent blue cheese.
Photo by Andrew Scrivani
Forget Facebook stalking. All you ever need to know about a person can be discerned from their favorite type of cheese. See what your crush's penchant for baby Swiss or your coworker's affinity for Limburger really means. Here are a few of our favorite cheesy characterizations:
1. Brie, Camembert, and Other Runny, Creamy Cheeses
You like to take it slow and savor the moment. We only get one shot to live, so why not indulge, right? You also really love crackers.
You are an unexpected daredevil. People probably say, "I didn't think you had it in you" to you a lot. But you knew you did. You knew it the whole time.
7. Gjetost (Norwegian Brown Cheese)
You are Norwegian.
We're just gonna go ahead and say it: peppermint ice cream is the ice cream of the holiday season, and homemade food projects are just as festive. This recipe is super simple to boot, and can be made as minty or tame as you like.
True peppermint ice cream should only come out around the holidays, if you ask me. It's something sacredly seasonal like egg nog or reindeer on the lawn. I love it more because I don't have it year round. My grandparents used to bring us over a big styrofoam container of it from a local ice cream shop when it came out for the season. I get my ice cream fondness from my PopPop, who has since passed. The ice cream had little specks of red and green throughout from the peppermint candies - the element that sets peppermint and mint chip apart.
Get the recipe
Photo by Sprouted Kitchen
Still need a present for dad, mom, cousin Jane, or anyone with an affinity for yeasts, hops, and bubbles? Lucky you, beer experts (aka cicerones) dished to Serious Eats on top-notch gifts for the beer lover in your life. From beer itself to nifty bottle openers, travel experiences, pairings (um, cheese!), and more, take your pick from any of these great ideas.
"The best beer gifts I've received are Belgian tulips with my home brewery name etched on them, and a personalized brewing apron. A gift certificate to a homebrew store is always a great gift. Whether they are homebrewers or not, a good homebrew store will have something for every beer nerd."—Michael Ferrari
Photo by Shutterstock
After surveying half a million parents, Baby Center released a list of the most unusual baby names of 2013, and you'll never guess what made the list (or maybe you will). Here's a hint: it's cheesey. Yup, at least three parents this year named their baby boys "Cheese."
Some parents intent on being different have thrown out the most common baby names this year in favor of some very peculiar monikers.
At least three newborns were named Cheese this year, for example. And that’s just the boys.
On the girls side came such out-of-left field choices as Kukua and Kiwi.
Photo by Jamie Grill/Tetra Images/Corbis
A tome, toma, or tomme is a kind of petite, round cheese made on the same farm from which its milk is sourced. French cheese lovers tend to associate tomme-style cheese with its circular round shape, earthy gray-brown rind, and intensely nutty taste. Despite all the similarities, there's tons of variety when it comes to the type of milk and the overall flavor profile of the cheeses that fall under the umbrella of tomme. Though these cheeses are a classic French invention, American production has spread the claim to all kinds of tommes: Semi-soft, hard, washed, natural rind...and the list grows alongside new recipes and methods. So with all this variety, what makes a tomme a tomme?