Cowgirl Creamery's founders, Sue Conley and Peggy Smith, sure have come a long way from trading shifts at a burger joint, but their collaborative attitude hasn't changed a bit!
They divide duties in the day-to-day operation. Conley handles the cheese making and marketing, while Smith oversees wholesale and retail. They overlap as necessary, both advocating for producers and educating young farmers and cheese makers.
Photo by Sarah Rice/SF
Meatballs are an ultimate comfort food, and anything is made better stuffed with cheese and fried. This recipe from a former Murray's Cheese Shop monger is sure to spice up your next meatball dish.
Be non-discriminating when it comes to choosing the type of meat with which to stuff some cheese. Mozzarella's great for this, but I think fontina would be amazing with pork, or feta with lamb. Blue cheese could work on the inside of a beef meatball, almost akin to a blue cheese burger. Other great melty cheeses to try here: cheddar, munster, gruyere, raclette, or emmenthaler. Just be sure that the pieces are small enough to melt thoroughly.
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Photo by Nora Singley
We're big fans of food tattoos here at culture, so we were super pumped to stumble across this collection from the Huffington Post. Got a food-related tat you want to show off? Send it their way.
In recent years, we've seen tattoos become more prevalent, socially accepted and revered than ever before. In our (possibly skewed) opinion, we think telling the world who you are by tattooing an onion on your skin makes a lot of sense. It's not just vegetables that are getting their due, we found pigs, steaks, recipes, mushrooms and so many cupcakes along the way.
Photo by Paul Wagtouicz
Rush Creek Reserve is only available for a very short window of time, so hop on the cheese wagon and give it a try now! Need more persuasion? Check out the stellar review Cheese & Champagne gave the 2012 vintage.
Colleen and I were fortunate to visit Uplands last fall as part of our Wisconsin cheese tour, when cheesemaker Andy Hatch gave us the lowdown on how he crafts this bark-wrapped beauty. The early Rush Creeks were just coming to peak, and while we sampled a few wheels he remarked he was going to give the early specimens to the pigs because he wasn’t happy with the flavor. Andy, please, please don’t give the pigs too much this year – my 2012 vintage Rush Creek was absolutely perfect for human consumption.
On Third Street in Brooklyn, A. L. Coluccio is now open. The store is owned by husband and wife team Louis and Alison Coluccio. They sell, pastries, italian speciality products, meats, and, most importantly, cheeses.
His grandfather Domenico Coluccio started an Italian food importing and distribution business, D. Coluccio & Sons, in Bensonhurst some 50 years ago. Last year, Louis (shown above), 30, and his wife, Alison, saw a storefront in Bay Ridge that had been a butcher and decided to open a shop there. “There’s a tradition of family owned and operated places, stores, restaurants in this neighborhood."
Cheesemonger Eric Paul has opened a new store in Albany, New York. The Cheese Traveler's owner is an expert on all things cheese so be sure to head there for your next cheeseventure.
he aims to have about 85 cheeses by next week, eventually topping out at 120. They are all sourced from boutique cheesemakers in the U.S. and abroad, and prices range from about $10 to $33 per pound. In addition to cheese, the store presently has a modest but growing array of cheese complements — honey, fruit spreads, crackers — as well as specialty foods including pastas, rices, oils, vinegars and fresh and frozen beef, pork and sausage from Tilldale Farm in Hoosick.
Making cheese at home is easier than you think, if you're willing to go outside the box a bit. This recipe for Haloumi cheese uses a microwave for instant gratification.
Inspired by my recent adventures with 1 ingredient curd cheese making, I had decided to make haloumi. We love the salty flavour and squeaky texture of the cheese and often find ourselves munching on pan-fried slices of this Cypriot delicacy at snack-time.
This recipe for Ham and Cheddar Cheese Muffins is very versatile. Don't like ham? Make them with turkey and chicken. Vegetarian? No need for meat!. These are great for breakfast, a snack, or an addition to your Thanksgiving bread basket.
These super-moist, savory muffins have a texture somewhere between a sponge cake and a quiche. They’re delicious piping hot fresh from the oven. They also freeze well. Make a batch; eat a few now and freeze some for later. They make the perfect breakfast for families on the go.
In addition to basil, rosemary, tomatoes, beets and other typically savory ingredients sneaking their way onto dessert menus, the European style of serving a simple cheese platter has become increasingly popular. Pastry chefs require becoming cheesemongers as much as they are experts in the craft of sugar.
We love grilled cheeses here at culture, and we love stumbling upon a new and exciting recipe even more. This pumpkin and hazelnut butter grilled cheese made our jaws drop. What do you think?
This grilled cheese sandwich is buttery & crispy and just when you think you’re crunching into a bite of the grilled bread, you realize it’s a hazelnut. The hazelnut brown butter makes it extra crunchy. I love extra crunchy. Who doesn’t?