Enjoy the perks of adulthood by having a beer and eating your candy, too! If you enjoy craft brews, check out this festive article from Serious Eats and see what they suggest as a pairing for your favorite classic Halloween candy.
Finding the right beer to go with Halloween candy is not exactly like setting up pairings for truffles, crêpes and crème brûlée. Halloween candy is so monstrously sugary that you need a pretty hefty beer to stand up to it.
“So, now do you want to taste some of our cheese?”
Tour guide Robert Benoit, a specialist in the history of dairies in Québec, has just spent an early-autumn afternoon showing us around the bucolic grounds of the Laiterie Charlevoix in Baie St. Paul. Located about 90 minutes east of Québec City, the dairy is an essential stop for any food-loving agro-tourist, and forms part of the Charlevoix Flavor Trail, an 89-mile route which meanders along the St. Lawrence River. The trail consists of a loose alliance of farmers, restaurants, and producers specializing in all things local - honey, lamb, charcuterie, foie gras, and of course, cheese.
It's fondue season, so your local cheese shop likely has a mountain of aged Gruyère to celebrate. Next time you're out, put some in you basket -- "Never fear too much Gruyère!" We're with Madame Fromage on this one.
Gruyère is the trophy wife of any allium. Have a whiff, and you’ll notice that Gruyère even smells faintly like an onion: a bit brash, but sweet. French Onion Soup is the classic Gruyère chauffeur (recipe below), but you can also serve a hefty wedge on a cheese plate with caramelized onions, whole roasted garlic cloves, or even an onion-studded preserve.
Read more, and get the French Onion Soup recipe here
Photo by Madame Fromage
Bar Pastoral, a new wine bar in Chicago from the owners of Pastoral is set to open this October. Foodies of the Windy City -- mark your calendars!
The 40-seat wine bar next to Pastoral will be a casual place to drop in for a quick bite. Expect cheeses, craft beers, earth-friendly wines and hot and small plates featuring food made in house.
Fondue, grilled cheese, nachos, mac and cheese -- dishes with melted, gooey cheese are some of the most popular. So, why the love for melted cheese? Our verdict: it's awesome! Turns out, science has a more specific answer (but it's still awesome).
It’s largely about how it feels in the mouth. Once a piece of cheddar has been heated to around 150°F, the matrix of milk proteins that provide its structure begins to break down, and the cheese takes on a creamy texture that many people find appealing.
Cream cheese and bagels is a great combination to soothe a craving, but more exciting breakfast cheese options, like Labneh, are ready and waiting to grace your plate.
From France's Neufchâtel to Germany's quark, the world is full of creamy cheeses just waiting to top your carbohydrate of choice. Some come as smooth and white as winter's first snow, and others come with a jacket -- or rind -- that keeps their centers soft and lush.
Deep fried cheese curds have finally broken out of the state fair mold, and are being served at several restaurants in downtown Madison, Wisconsin. Jeanne Carpenter of Cheese Underground samples the appetizer at four locations, and relays the experience for hungry readers.
On a Thursday at 1:00 p.m., upon getting into my car, my photographer promptly informed me he had only two hours for the assignment. Unlike me, he has a real job, and two hours was the longest fake dentist appointment he could make without raising the suspicion of his boss. Incredulous, I asked him, “You mean we have to a) drive downtown, b) find a place to park, c) visit four restaurants and order cheese curds at each, d) eat aforementioned cheese curds, and then e) photograph each, all in two hours?” He stared back at me, unresponsive. I sighed. “Well then,” I said, “Challenge accepted.”
Now that the grilled cheese is getting so much hype, sandwich hipsters are looking to kick it up a notch. The product? The Grilled Cheese Doughnut, or Gronut. NPR has taken it upon themselves to taste test this undoubtedly American creation.
Take a glazed doughnut, slice it open, flip both halves around so they're cut-side out, slap on some cheese, and grill it in butter. We think Ohio's Tom & Chee Restaurant did it first, and we're guessing they did a better job than we did.
Photo by NPR
Congress has failed to pass a new farm bill, leaving the old one to expire and put some serious pressure on small dairy farmers.
Many dairy farms were already struggling with low milk prices and high fuel and feed costs as the worst drought in decades dried up grazing land and pushed up the price of hay and feed. Dozens in states like California, the nation's leading milk producer, have filed for bankruptcy.
Artisanal cheese and wine is an old, yet booming business in central Massachusetts. Thanks to the hot local food scene, a new edition of Massachusetts Wine & Cheese Trails has been launched, with 29 wineries and 18 cheesemakers opening their doors to visitors from across the country.
The Central Massachusetts trail, where blue highways are about as fancy as the roads get, makes a good, if long day trip from Boston. The country roads look little changed from the horse and buggy days, a reminder that the orchards and dairy farms of the Massachusetts heartland have fed the Bay State for centuries.
Photo by David Lyon for the Boston Globe