Ditch the lumpy mess and say hello to modernist cuisine. James L. Kraft discovered that adding sodium phosphate to cheese as it melted could keep it from separating into solids and oil. Culinary scientist Scott Heimendinger explains how you can use the same science to melt any kind of high-quality cheese into delicious creamy goodness.
The chefs in our research kitchen have made mac and cheese with an intense goat gouda and cheddar sauce, for example, and build gourmet...
If we had you hooked at "grilled cheese," wait until you hear about the garlic confit. Oh yeah, baby.
When garlic is gently poached in olive oil, it becomes sweet, with a subtle flavor. The cloves become so soft that you can spread them on your toast -- or in this case, in your grilled cheese sandwich.
Pair the mellow garlic confit with zingy baby arugula and a nutty, pungent aged cheddar, gruyère or fontina, and every luscious bite is mouthwatering.
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If you follow a few main rules when it comes to beer and food pairings, you can create endless successful meals. These rules can also be applied to beer and cheese pairings, but always feel free to step outside the lines! You never know what will be a knockout pairing.
Craft beer and food work just as well, if not better, than food and wine. Crazy? Think again. Because of beer's broad range of flavors, elements, sensations and intensities, it provides both complementary...
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...
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...
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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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...
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...
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...
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...
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