This recipe comes from Culture Yourself, a beer and cheese pairing at this year’s Cleveland Beer Week. Other appropriate locations may be found by looking at any map of the US. I recommend a healthy dose of pre-party exercise. Plan ahead to avoid last-minute madness.
1 spacious, well ventilated venue (We picked Great Lakes Brewing's Tasting Room)
13 brewers (or to taste) with up to 5 cases of beer each (Like Bell’s)
10 creameries (or to taste), with up to 5 lbs of cheese each
1 local retailer, must be HIGHEST quality (We picked Heinen’s)
150 beer and cheese obsessed fans
You can never go wrong with a review of cheese basics! Thanks to the power of science, a few modest ingredients can come together and create just about any type of texture, smell, and taste imaginable.
There are three basic steps of cheesemaking: curdling the milk, draining and pressing the curds and removing the whey, followed by aging and ripening. All throughout the process, cheesemakers can employ any number of tricks to produce anything from Gouda to Limburger.
Love 'em or hate 'em, everyone has an opinion about pumpkin beers. But which is the best? The team over at Serious Eats crafted a serious taste test to determine the winners.
Each beer was rated blind, solely on aroma, flavor, balance, and overall experience. Would we like the most coveted, cult-favorite beers? Or would something else stand out from the crowd? Of the 17 pumpkin beers we sampled, here were our favorites.
Photo by Sean Buchan
Do you ever find yourself hungry for lunch, but unable to decide between the creaminess of mac and cheese and the gooey, crispness of a grilled cheese? If you're in Cincinnati, fear not, for the chefs at Tom + Chee have combined the two into one seriously filling sandwich.
Creamy macaroni and cheese, savory bacon, and gooey cheddar is an amazing combo, even when not in a sandwich, and the generously buttered and grilled white bread adds a satisfying crunch. It's a sizeable meal; I usually eat half and save half for later.
Move over Emma Stone, watch out Katherine Heigl! Hollywood's new starlet is Wisconsin's Burning Nettle Gouda!
Someone from the Artisan Cheese Gallery in Studio City, California called them looking for nettle gouda, as supposedly there was a plot line in an upcoming episode of CSI:NY about nettles. Larry's Market was out of Marieke Burning Nettle Gouda, but called around to area shops in an attempt to locate a few wheels for the producer.
Armenians and Turks have found an alternative to formal, or track one, diplomacy: cheese diplomacy. Cheese is often the catalyst for dinner parties and wine tastings, but who knew it could become the sole medium for communication and cooperation between two countries?
Less than 70 kilometers, or 45 miles, apart but separated by a border that has been closed for nearly two decades, cheese makers in Gyumri and Kars, along with colleagues in the nearby Georgian town of Ninotsminda, produce and market a “Caucasian cheese,” invented by Mr. Mkrtchyan in 2008 to foster cross-border cooperation.
“My cheese diplomacy actually preceded the soccer diplomacy between our countries,” Mr. Mkrtchyan said Monday as he walked into a meeting in Istanbul organized by Support to Armenian-Turkish Rapprochement, an umbrella group for like-minded activists from Turkey and Armenia.
The Bordeaux Wine Bureau has created a class on viticulture and the rudiements of winemaking for school-age children. The six to eleven year olds will take part in vineyard tours, wine tastings, and grape tastings. The idea is to start the appreciation and understanding of wine at a young age, just as French children are expected to taste and enjoy cheese at a young age. In France, the course will probably be accepted with open arms, but what do you think the rest of the world will have to say? Are wine courses geared towards children in Napa, California a possibility? Will your next wine and cheese party be kid-friendly?
There's even a textbook involved: "Mon Cahier des Vignes" (My Vine Workbook.) You can see it online -—in French, of course, but with charming graphics, maps and illustrations.
Doesn't it seem that the Pumpkin Spice craze is bigger this year than in the past? Have you become a pumpkin spice fiend? If so, we've got your fix here, and it's cheesy: Pumpkin Spice Crepes with Cinnamon Mascarpone Filling.
Pumpkin Spice Crepes with a Cinnamon Mascarpone Filling. Yummy. The Sweet Chick did an amazing job with this creation. With the weekend coming up, this is a must try breakfast item with our Crave Brothers Mascarpone!
What goes great with apple season and soup weather? Brie. Try this delicious Apple & Brie Soup recipe tonight for dinner.
We love the simplicity of this recipe and the way the flavors pair so naturally. The tart apple notes brighten the soup, complementing the rich creaminess of the melted Brie for an easy yet wonderfully flavorful dish. The recipe comes together in about an hour, and you can find it below.
Enjoy the perks of adulthood by having a beer and eating your candy, too! If you enjoy craft brews, check out this festive article from Serious Eats and see what they suggest as a pairing for your favorite classic Halloween candy.
Finding the right beer to go with Halloween candy is not exactly like setting up pairings for truffles, crêpes and crème brûlée. Halloween candy is so monstrously sugary that you need a pretty hefty beer to stand up to it.