In his love letter to Gouda, David Leibowitz describes how this mild Dutch cheese is a staple in France, where few foreign fromages achieve this kind of widespread success. One of his recent staples is a gouda étuvé, or "cooked gouda," mysteriously described as "cooked with steam."
The French are rightfully proud of their cheese, but one they can’t take credit for is Gouda Étuvé – which is very popular in France nonetheless. And I don’t blame them for going gaga over this Gouda. At my fromagerie, they keep the giant half-wheel right on the counter, in front of them, because perhaps fifty-percent of the customers order a wedge of it. Or in my case, 100%.
Photo by David Lebovitz
Are you sick of Thanksgiving flavors, but still need to use up turkey leftovers? Never fear! Kenji at Serious Eats has a slew of recipes to empty your tupperware, including this Mexican concoction with Oaxacan string cheese.
There are a few tricks when it comes to making great quesadillas. Stuffing plays no small part in it. The day after Thanksgiving, that means turkey, along with shredded cheese (a good melting one like Jack or mozzarella-like Oaxacan string cheese), a secondary ingredient (you can go with leftover sweet potatoes or brussels sprouts or, as in this case, canned beans), and—and this is of vital importance—something pickled.
Photo by J. Kenji Lopez-Alt
Oh my goodness! This video of a Dalmatian dog mothering a lamb is almost too cute to handle.
Full of spit-baths and advice: Hold your head up, smile, don’t slouch, and never wear white shorts over your polka-dot underwear...And look out for the matching kitty at 1:05!
New technologies are enabling cheesemakers to recycle whey into a range of products that have infiltrated the health food market-- and that many of us consume unknowingly on a daily basis.
Some of the country's biggest cheesemaking operations now use high-tech filters to process whey on a molecular level, trapping specific proteins and sugars. While Americans are now consuming less milk overall, whey derivatives can be found in an increasing range of products; from protein drinks, to vitamin supplements, to infant formulas.
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These perfect, little carb-and-protein snacks are great anytime you need a little (yummy-tasting) energy boost. Plus, make use of discounted, day-old bagels! The recipe uses light cheese, but full-fat cheese could make the snack even more satisfying.
Cabot Creamery sent me Sharp Extra Light (75% reduced fat) cheese to play around with. It has a mildly sharp flavor, shreds really easily and melts and browns like a cheese should. I like using full fat cheese when I'm not using a lot - like grating fresh Parmigiano-Reggiano on top of pasta. But, when I need a lot of cheese, like for a lasagna or these cheese bagels, I like to use (or mix in) some reduced fat cheese.
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It wasn't all that long ago that putting together a great cheese board meant looking to the Old World. Today, however, American cheesemakers across the country are producing cultured dairy products to rival any Epoisses or Wensleydale. And there's no better, or more American, holiday than Thanksgiving for which to assemble a selection of the 50 states' finest.
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Looking for a seasonal, serve-yourself breakfast option for holiday guests? We've got you covered. Oh, and while you're playing host/hostess, why don't you get uber-domestic and make your own ricotta, too?
"Scones are best the day they are made. However, you can make and divide the dough, arrange on a baking sheet and freeze them until firm, then tranfer them to a freezer bag. If you're prepping just one day in advance, cover the tray with plastic wrap and bake them the day you need them. No need to defrost them, just add another 2-3 minutes to you baking time."
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Salty, savory, and perfect finger-food, cured meats make an appearance at nearly every party. But how much do you really know about charcuterie?
Cured meats -- the whole parts of an animal, and the ones ground with salt and spices -- are a part of the charcuterie family, a family of sausages, confits, pates, terrines, and other delightfully fatty, salty ways of preserving. While it may only take five real ingredients, the art of curing meats properly is difficult to master; curing rooms must be “seasoned” with the proper kind of (edible!) mold, like one seasons a cast iron pan.
Photo by Brette Warshaw
Fortsonia Gruyere, a hard Alpine cheese made by Elberton producer Nature’s Harmony, has recently received a "Best Food in the South" award from Garden and Gun Magazine. The cheese has also won third place in the hard cheese category at the American Cheese Society.
Young credited the cheese’s success partly to his Jersey cows and partly to Nature’s Harmony natural, grass-fed farming methods.
“I think its really critical to start with really great milk,” he said.
The farm’s Elberton pastures boast more than one type of grass, Young said, that imparts a complex flavor into the final cheese product.
Photo by Richard Hamm
While this dish is a perfect accompaniment to any fall meal, you can also serve it as a vegetarian main course. It's bright flavors will make it stand out from the slew of side dishes that start popping up on tables during holidays meals this time of year. Don't skip sauteing the panko and pecans, it adds both flavor and crispness and really brings the dish to life.