Seniors at Columbia University have completed a study that contemplates the question of our time: if you had to give up oral sex or cheese, which would you choose? While many gave unclear answers, the majority of students remained loyal to cheese, choosing to forgo oral sex instead.
Aside from whatever pleasure might be gained, sex of any kind does not really serve the same purpose of social capital for a woman as it does a man in a heteronormative environment, so it makes sense that oral sex would be something of less importance to her if she were asked to pick between that and, say, a nice brie.
Graph by Bwog
It's farmers market season! If you're new to the scene, check out this list curated by Oyster.com to find a great one near you. Or, better yet, make a vacation of it!
And if you're not quite ready to put on the overalls and bring in the harvest yourself, the next best thing is to visit a local farmers' market, where fresh produce abounds. We've picked out our 10 favorite farmers' markets across the states, so no matter where your spring and summer vacations take you, you'll have plenty of tasty treats to bring home. And we've even found a great hotel near each spot so you can be sure to beat the crowds.
Photo by Oyster.com
Let's hear it for root vegetables in sugary desserts! And cheese in desserts, for that matter!
The cream cheese crust, a play on traditional cream cheese frosting, is a joy. It holds its shape incredibly well, distorts less readily than traditional lard-based crusts, and tends to be more tender than flaky. Even if this crust endures a bevy of rolling, shaping, fixing, and general manhandling, it will retain a lovely, smooth texture. The cream cheese taste is able to peek through, and is well complimented by the vanilla.
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Photo by Sarah Baird
It's only natural that a great cheesemaking region would put out some great brews as well! The folks at Serious Eats give the lowdown on where to sip suds in the Hudson Valley below.
The Hudson Valley has a rich history of brewing, and spring is one of the best times to take in the suds. The breathtaking green, lush views of the Valley are best enjoyed with a local cold one found found among the breweries dotting what New York's Senator Charles Schumer calls the "Beer Trail." The area has also been dubbed the "Napa Valley of Beer," as it works to bring back large-scale hop growing to the Valley.
Sure, takeout is easy...but so is homemade pizza! And if you're looking for top-notch quality, uber-customizable toppings, and a price that can't be beat, put down the phone, put on your shoes, and head to the supermarket.
Been a while since you made pizza in your own home oven? (Or maybe you've yet to attempt it?) Spring is pizza weather for us, so let us give you our five best reasons to dust off that pizza stone this week!
Photo by Emma Christensen
The state of French-style goat cheeses may not be the same in Wisconsin today if it wasn't for Anne Topham and partner Judy Borree. Back when they started their dairy in 1982, no one else was making goat cheese in the state.
At age 73, Anne says she doesn't plan to stop milking a few goats or making a little cheese. She's just not going to make it for sale anymore. The next chapter in her life might include some consulting for beginning cheesemakers, something she's done quite often along the way, most of the time for free. With 30 years of cheesemaking knowledge, she's still got a lot to offer.
Photo by Jeanne Carpenter
Who's afraid of making risotto? Not you! This creamy recipe ups the savory ante with homemade stock, chicken, and crisp, spring veggies. If you've got 45 minutes, you've got one luxurious (and cheesy!) dinner.
A good risotto is not something to be rushed, as far as I know, as the careful and continuous stirring and adding of liquid in stages gently releases the starches from the rice as it cooks. I got myself a beer and turned on NPR.
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Photo by Yvonne Ruperti
When a cheese marches to the tune of its own drummer, sometimes it can be hard to find the perfect mate. Luckily, It's Not You, It's Brie author Kirsten Jackson held a matchmaking class for this sole purpose. Need a wine pairing for a cheddar/blue hybrid, or our fiesty spring centerfold? Just check the list below.
We didn’t limit it. And we didn’t judge. If a cheese was delicious after being patted down with flavors as oddly harmonious as espresso grounds and lavender, we weren’t going to raise an eyebrow. If a cheese couldn’t decide between being a cheddar or a blue, we were’t going to try to make them. Hell, if a cheese wanted to wear that swan dress that Bjork did to the Oscars one year, or even decide they wanted to be in an open relationship, we wouldn’t judge either. Just as long as they showed up to class tasty and ready to charm.
The Wisconsin Artisan Cheesemaker Guild is a new organization related to Wisconsin Cheese Originals. Like Wisconsin Cheese Originals, the Guild is the brainchild of Wisconsin cheese whiz Jeanne Carpenter, and aims to offer networking and educational opportunities for beginning and current artisan and farmstead cheesemakers.
Here's how it works: currently, the guild is open only to beginning or current artisan or farmstead cheesemakers (future associate memberships for retailers may be added - stay tuned). Guild members pay an annual fee of $150 per company. All employees of member companies are invited to attend or participate in all activities. Some activities, such as specific educational workshops or tours, have additional fees to help cover expenses.
Classic combinations like tomato, basil, and mozzarella can't go wrong, but stuff them in a grilled cheese sandwich, and suddenly they've become extra right.
You know what else makes a heck of a good grilled cheese? Mozzarella, tomato, basil, and some good olive oil. That's what.
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Photo by J. Kenji Lopez-Alt