The Pyrenees are home to some of France's tastiest cheeses. Follow this blogger's adventures on the cheese trail:
For the past eight months, for a variety of environmental reasons, I have abstained from eating any cheese—but last week I went tumbling off the wagon. I couldn’t help myself any longer. For the Pyrenees, I’ve discovered, is a cheese-producing district about as moldy and musky as they get outside of Roquefort. Cows and sheep seem to outnumber people, grazing on the hillsides in vast herds and clogging the roads as villagers drive them into the high country for the summer—an annual occasion for festivities and celebrations in many villages.
What better taste combination that salty and sweet? A gourmet twist on your usual grilled cheese.
I put fresh dates on a grilled cheese. But not just any grilled cheese…..this is Gorgonzola and cream cheese. And BACON.
There’s something about Gorgonzola. You either really love it or you despise it. Wish I could talk my husband into liking those salty, sharp cheeses but he’s way too into Mozzarella to get it. Don’t pay any attention to him. But I love him dearly.
Read the recipe
Photo by Dixie Chik Cooks
Linton Hopkins, chef at Atlanta's famous Restaurant Eugene, spills the secret of a perfect Southern pimento dip to
A staple of the southern table and school lunch box, pimento cheese is more than a dip. It's a dip with backbone, better suited to the barstool than to a tea party. Sure, it works on crisp pieces of cold celery, toasted bread, Triscuits, and itty-bitty finger sandwiches. But you can spread it on a burger, make grilled cheese, or drip it into an omelet. You can eat it right out of the refrigerator. No one doesn't like it.
David Gremmels, co-owner of Oregon's legendary Rogue Creamery (whose Rogue River Blue was named "Best Blue Cheese in the World" at the 2003 World Cheese awards) sits down for a chat with Marcella the Cheese Monger to dish on running a creamery, childhood cheeses, and even Kraft Singles.
Spaulding: Have you ever eaten Velveeta? If so how did you eat it?
David: Happy to report that I have not eaten Velveeta! Though, admittedly I had my share of Kraft singles when I was a child. I loved a slice of Kraft single on an open face buttered piece of toast place under the broiler and perfectly heated to a perfect toasty dome. Yikes, what was I thinking?
Syracuse native and cheese enthusiast Nancy Radke bought the domain name parmesan.com 13 years ago. However, it has taken her until this may to convince the Italian producers of Parmigiano-Reggiano to allow her to promote their cheeses on the English language website.
Thirteen years ago, Nancy Radke, of Syracuse, secured the website name "parmesan.com."
It took until late last year to convince the Italian dairy group that makes authentic Parmigiano-Reggiano cheese to let her create an English-language website to promote their product.
"It was me being a pain in the neck," Radke said. "The Italians do things slowly. They have 800 years of history. What's 13 years to them?"
Cleveland Park restaurant "Ripple" has launched a grilled cheese bar, featuring such sandwiches as the french onion and the "swiss bank account" (that's prosciutto, challerhocker cheese, and truffle butter)
Mondays through Thursdays, Ripple in Cleveland Park will offer a variety of grilled cheese options, including one where you select the cheeses and various add-ons to build a custom-order creation. It's bifurcated, from 5-6:30 p.m. for the early birds and 10:30-midnight for those in need of a grilled cheese before bed.
On Monday, The Huffington Post sampled some of Ripple's creations, including our favorite, the Krusty Krab, where grilled Mt. Tam triple-cream cheese is coupled with jumbo lump crab imperial with bechamel sauce. (That's $11.) The Swiss Bank Account comes with hand-sliced prosciutto, challerhocker cheese and truffle butter. (That's $12.)
A student in Lyme Regis, England, carved a 27 kg crown out of West Dorset Cheddar this weekend in time for Queen Elizabeth II's jubilee weekend. If only we could get the Queen to wear it...
IT SOUNDS cheesy, but a student has created a crown from a giant truckle of West Dorset cheddar in Lyme Regis.
Lyme Regis cheesemonger Justin Tunstall, based at the Town Mill, commissioned artist Camilla Johnstone to create the sculpture from the 27kg Ford Farm cheese.
As reported yesterday, a planned ban on advertising cheese products to children as a national health initiative in Ireland has attracted controversy:
Today, the Food Safety Authority of Ireland announced that they would allow cheese products high in calcium with lower rates of saturated fat, like string cheese, cheese triangles, and brie, to continue to advertise to children as a compromise.
It says cheese slices, cheddar, parmesan, edam, gouda and feta cheese should all be on the banned list before the 9pm watershed because they contain unhealthy levels of fat and/or salt.
However cheese strings, light cheese triangles, brie and low-fat cheddar get the green light because they're high in calcium and relatively low in saturated fat and salt.
Juliana Uruburu is the cheese program director at the Pasta Shop markets, with locations in Berkeley and Oakland, California
Q: I’m pregnant and wondering what the deal is with eating cheese—some people say to avoid it altogether, others say it depends on the cheese. Can you please clarify?