Triple creams are the luscious little darlings of the cheese world, but if you're looking for a little more "oopmh" to supplement the richness, try Coach Farms Triple Cream. It's made with goat's milk instead of cow's milk like most triple creams, yielding a denser, firmer paste, and a lingering taste.
Instead, this curiously sweet-salty-tart cheese stands tall and firm, even when ripe, though it yields easily under the crick of a jagged crisp or a crusty slice. The outer creamline is lusciously fatty, while the inner paste is more chèvre-like in texture (but still plenty rich--it does contain a heaping dose of extra cream, after all).
Photo by Stephanie Stiavetti
Design geeks and practical minds alike are sure to fall for this mini cheese grater masquerading as a business card. Or is it a business card masquerading as a cheese grater? We don't care. It's adorable, and we should probably get these for the culture crew.
So as not to also turn your wallet into a pile of shredded leather, the grater comes in a protective sleeve, which probably also helps to minimize the inevitable cheese smell from permeating your pocket. And that's also why the garlic growers of the world should just forget about trying a similar gimmick to promote their product.
Photo by Stocklogos
Don't you just love warm, broiled cheese? We do. Even better when it's paired with earthy, sweet fruit.
The feta is baked for a few minutes so it gets all soft, then broiled and topped with sweet and caramely pears, honey and toasted pecans. Um… WHAT?
I’m, like, 99% sure that this is going to be my go-to holiday appetizer for the next two months. Please invite me somewhere.
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Photo by How Sweet Eats
Graham Kirkham comes from a long line of cheese, and he couldn't be prouder. A maker of real Lancashire cheese, he thanks his mother for introducing him to the cheese world.
I feel we're really fortunate. Our artisanal approach means our cheese is sold in all the right places. And there's always someone interesting coming to visit us, or an interesting event to attend. We were recently invited on a US road trip with the Neal's Yard Diary team. And then we get to come back to this beautiful area at the bottom of Beacon Fell.
Photo by Rebecca Lupton for the Guardian
Heated debate is currently surrounding Mimolette, a French cheese aged with microscopic mites. While the FDA is concerned the mites pose a risk, turophiles are in uproar, arguing on behalf of tradition.
Cheese is absolutely alive," Dutton laughs. And all of that life — the molds, bacteria, yeasts and mites — help make cheese what it is. Dutton says that the mites on Mimolette can contribute flavors of their own (they have a somewhat earthy smell), and by eating into the rind, they can also increase aeration — and the surface area in which the other microbes can do their work.
With the recent loss of cheesemaker Dr. Pat Elliott, and cheese expert Fred Hull, we'll finish this week with heavy hearts. Our deepest sympathies go out to the families of these individuals.
ndeed, Fred was someone who – every year – would help me rekindle my love for my job. As much as I love cheesemongering, there are times in any job where things get you down. The customer service nightmares, the invoice hassles, the cleaning of the drains… whatever. Fred’s enthusiasm for cheese couldn’t help but make you forget all those things.
Photo by Gordon Edgar
There's a new cheese shop in NYC! "Wedge" is a small storefront, literally wedged onto Franklin Avenue. But what they lack in area, they make up for in worthwhile stock.
And with the expertise of Lilith Spencer, who had been at Bklyn Larder, the cheese and provisions shop, they are stocking their bright little place with some real finds. Among them are a goat’s milk ricotta from Edgwick Farm in Cornwall, N.Y.; a couple of tommes from the Kokoborrego Cheese Company in Mount Gilead, Ohio; and an organic Parmigiano-Reggiano from Italy.
Photo by Uli Seit for The New York Times
You could probably put balsamic glaze on anything, and it would be good. But putting it on top of a pizza that's covered in crisp spring veggies, and salty, savory prosciutto? Sign us up.
What I think I love most about this pizza, however – besides the balsamic glaze – is that the asparagus spears get a bit crispy too. You know I like to roast the heck out of my vegetables, like roast until they are near death, and if you put super skinny spears on your pizza, they will roast perfectly.
Photo by How Sweet Eats
Think about it -- the adjectives used to describe peanut brittle are often the same used to describe alpine cheese: sweet, nutty, snackable, etc. It only makes sense to pair the two! Which cheese do you think would work best? A Comte perhaps? Or maybe a sheep's milk from the Pyrenees? Something else?
Think of cheeses with similar attributes. Go for hard cheeses that can stand up texturally to the brittle. And then think of flavor. Pick cheeses that have some heft, like parmigiano reggiano, cave aged gruyere, or a well-aged comte. These are the nutty numbers, whose sweetness will only be elevated alongside that brown sugary richness of a brittle.
Photo by Nora Singley
If you're just dipping your toes into the world of DIY cheesemaking, Labaneh is the perfect place to start. Since it's made with yogurt, no starter is needed, making the directions easy and clear to follow. Labaneh can be served the next day drizzled with olive oil for a simple breakfast or snack.
Thick, tart, and creamy, this yogurt-like cheese, when eaten together with olive oil, pita bread, and za'atar spice, makes a typical Galilean breakfast.
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Photo by Eilon Paz