Pule is an extremely rare cheese made from donkey milk. Interested? Even if you are, the outrageous price may deter you from ever getting a taste. Try the runner-up in most expensive cheeses: Murray's French Gruyere called Beaufort D'Ete.
Slobodan Simic, the head of the Zasavica donkey reserve where the cheese is made, told Reuters that it would probably fetch "three, four or five thousand Euros" per kilogram, or between about $1,700 and $2,900 a pound, if it were sold in the free market, given its rarity and the expense of producing it.
Microbiologists have identified the yeast gene that is responsible for the foamy head atop your favorite beer. Now that they know what is responsible for it, they can work with it to create a head that doesn't dissolve too quickly. Cheers to science!
Now that we know exactly which gene is responsible for beer foam, Villa says it's possible to manipulate that gene to create beer with foam that lasts longer — potentially for hours and hours, as our colleagues at Science Friday reported.
He also says the same gene responsible for creating the head on a beer is present in wine as well. His team experimented with these genes and came up with a wine that looks like a beer. "It creates a different kind of wine with a lot of foam," Villa says. "You can play around a little bit."
ANICAP (Association Nationale Interprofessionelle Caprine) is funding the first ever campaign for French goat cheeses: The Original Chevre. The campaign aims to bring awareness to the origin, tradition, and craftsmanship involved in the making of chevre.
Chevre is primarily made in eight regions across the French countryside located South of the Loire River: Poitou-Charentes, Loire Valley, Burgundy, Rhone-Alps, Provence-Cote d'Azur, Languedoc-Roussillon, Midi-Pyrenees and Aquitaine. The unique terroir of each region, created by a tradition of cultural and environmental influence, is unmistakably tasted in the flavors of each cheese
Barrie Lynn, a self-proclaimed “cheese impresario,” often meets hesitation when she tells people to pair Wisconsin cheese with Tennessee Whiskey. But usually after a few sips and nibbles people are nodding in agreement. Do you think you're up for trading in beer and wine pairings for some stronger spirits?
I first tried Lynn’s pairings at a Japanese sake/Wisconsin cheese tasting in 2010 (Who knew rice spirits are so good with gouda?). In 2011, the festival offered pairings of rum and cheese, Scotch and cheese and dessert wines and cheese.
Some cheeses sure are unique in their tastes. Are you interested in cheese that tastes like "seared beef fat on the edge of a good steak?" How about if it's accompanied by a tall glass of coffee stout?
For the price (around $16 per pound), Roomano is an excellent party cheese. If you fall hard, move onto some stellar small-batch Goudas that contain even more nuance and depth, like the raw milk Wilde Weide and the much praised Olde Remeker — which is rubbed down with clarified butter as it ages.
Photo by Madame Fromage
Epicurious talked with Juliana Uruburu, the head cheesemonger at The Pasta Shop and teacher at The Cheese School of San Francisco. Check out the interview to find out how she got into the cheese-whiz biz, and to hear about her current favorite cheeses.
The beautiful thing about working with cheese is that it is always changing. Each wheel of cheese that comes in the store is different from the last; there are changes in the seasons, what the animals are eating, there are changes in the weather that affect the cheese, and there are changes in what we pair with cheese throughout the year.
Read about Suzann Hoffman's cheeseventure to Italy in search of Castlemagno. Maybe it will inspire your own cheesy pilgrimage.
If Italian cheese were an empire, Castelmagno would be its emperor. OK, sorry for the hyperbole, and perhaps I'm channeling my own taste, but this really is a king of cheese. Unfortunately, whenever I ask for Castelmagno in America, I get a look that shouts “you have two heads, woman!” It's obscure here, despite its acclaim at the biennial World Championship Cheese Contest in Madison, Wis.
Back in January, we posted an article that predicted Pimento cheese to be one of the biggest food trends in 2012, and we have certainly seen this trend play out. Check out these ten restaurants who are using this trendy cheese in delicious and fun ways.
All ten of these restaurants have opened within the past year or so, and are doing their best to bring pimento cheese to the people. Whether serving a traditional pimento cheese with crackers, grilling up pimento cheese sandwiches, or frying pimento cheese rice balls (sort of like arancini), these are the restaurants that are pushing the envelope when it comes to pimento cheese.
This holiday season, Sartori Cheese will have its second release of their award winning Extra-Aged Goat Cheese. The cheese will be available in cheese stores nationwide, and a limited amount of 4 oz. logs will be available on Sartori's website.
Already, this cheese has gained international recognition, taking home a Gold Medal at this year's Global Cheese Awards held in Somerset, U.K. and a silver medal at the 2011 Global Cheese Awards, as well as a top 3 finish at the American Cheese Society competition.
The folks here at culture have been excited about Irish cheese for awhile now, as you can probably tell from our Fall 2012 issue. We are glad to see that others are, too! Hannah Howard at Serious Eats shares a history of Irish farmstead cheeses, plus six of her favorites that you should try. What's your favorite?
The plot of Irish cheesemaking thickened in the 1970s and 80s. By that time, a long dairying tradition had suffered and died at the hands of a few hundred years of industrialization. The country's "cheese" now consisted of processed, soulless cheesestuff.