Alpine-style cheeses are a complex, much-loved group of curds. But what exactly makes them different? The answer is, well, complex.
It was fascinating to discover that mountain cheeses are more aromatically complex than low-land cheeses. Upon reflection, it does make sense. Dairy animals grazing on upper elevations would have a greater diversity of plant species than their cousins by the sea. This wider mix of pasturage leads to greater nutritive values as well as more complex aromas.
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If you've ever written tasting notes on a cheese before, you're likely familiar with the occasional difficulty of finding the right descriptor. Buttery, or creamy? Sharp or pungent? Turns out, cheese researchers are having the same problem.
The researchers conclude that, for cheddar, "precise international communication" is possible, but caution that "pinpointing the exact nature of these differences poses a challenge".
Photo by Christopher Thomond for the Guardian
If you're like most Americans, you put some sort of dairy product into your coffee. But which milk is the best milk? Serious Eats wants to find out -- here's what they discovered.
But you're free to make choices based on flavor and preference as the result of taste and research. You don't have to automatically reach for cow's milk, gosh darn it, because there's a whole world of miscellaneous mammals whose dairy you might find more complex, creamy, and delicious. Explore the dairy aisle, my milk adventurers!
Eating cheese before bed = nightmares. Right? Or is it an urban myth? Well, we're not sure. And neither is Jezebel. But they do have some stats!
Sometimes your apple pie just needs an upgrade...and what's a better upgrade than artisan cheese and lavender caramel? We'll report back if we ever find one.
To celebrate the season, I wanted to bake a non-traditional apple pie using only New England products (and, sneaking in one sweet addition from Brooklyn). The end result was an apple pie with a caramel lavender sauce and cheese crust. And to drink? Mystic Brewery’s Mystic Descendant, a dry stout just bitter enough to offset the sweetness of the pie, with notes of caramel and toffee to complement.
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Photo by Alyssa Persinger
Your answer will likely be "no," but Serious Eats writer Chris E. Crowley urges you to change that. Essentially a dried sour milk, laban kishk is a staple dairy product in many areas of the Middle East, including Turkey and Pakistan.
Sold in irregular blocks or as a powder, kishk has a strong odor, like a well-aged cheese. When reconstituted in water, the kishk from Israel smells very much like pecorino—though the aroma obviously depends on the type of milk used to make it. I found the kishk to be rich and umami-blasting, with a mild saltiness and citrusy sourness, immediately calling to mind a supercharged Parmigiano. Grate some over a plate, dab your finger lightly, and take a lick. You won't regret it.
Photo by Chris Crowley
When did we start dyeing cheese in the first place? The answer dates back further than you probably think. NPR has the story on cheese-dyeing's seventeenth century origins, and if that sounds intriguing, check out our blog real cheese product for more on the history and science of process cheese!
Believe it or not, the holidays are right around the corner. Start of the season off right with these fresh herb and gruyere cheese puffs. Dinner with your in-laws suddenly got a whole lot more enjoyable.
I like to serve these puffs, slightly warm with a big wedge of Brie cheese, and whole grain mustard and jam for serving. They make lovely little bites. Tender, light, and eggy. They make a great appetizer, especially since you can freeze the baked puffs, and simply reheat them in a warm oven just before serving.
Photo by Joy the Baker
Pumpkin bread is fall perfection, whether you're eating it for breakfast, as a snack, or an after dinner treat. You may have slathered cream cheese on it in years past -- but not this year. This year, you're going all out, and topping it with slabs of buttery brie.
A thick slice of pumpkin bread layered with a few thin slices of Brie cheese is one of my great guilty pleasures for breakfast or lunch. If it sounds like a weird combination to you, just think about the interplay of warm autumnal slices and creamy tang you find in a carrot cake with cream cheese frosting. You get the same hit from pumpkin bread with Brie, but with -- in my opinion -- a little more elegance.
Photo by Emily Vikre
The great thing about wine is it's the one thing you can prep weeks in advance for Thanksgiving. Just store it in a cool, dark place and you're good to go. But how much should you buy per person? What if a bottle is corked? Do you need a decanter? Don't worry -- the answers to those questions and more live in the link below.
If you have a wine fridge, a cool spot under your stairs, a basement, or a safe closet that isn't anywhere near a heater, you can stock up on wine now, and not have to worry about it for the rest of the month. In fact, if you can afford it, it might make sense to buy enough wine now for not just Thanksgiving, but any parties you have planned for December, too.
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