(pictured in back) Nothing gives your cheese the commanding quality it deserves quite like a little height. This rectangular dome leaves a lot of vertical breathing room for your cheese and is wonderful to look at. Made of glass without a base, it can house a stack of cheeses.
Elevate your cheese on this footed glass cheese dome, and put it smack in the middle of your table for effect. Great for dinner parties and to showcase unique cheeses, this affordable classic could also double as a pastry display dish.
Sporting a modern look, this dome is made of stainless steel with a soft, thermoplastic rubber handle, available in orange, green, or black. The base is made of bamboo and can double as a cutting board. This dome is easy to care for and great for outdoors.
Made entirely of clear glass, this dome has a pointed cover over a round glass plate. Encircling the dome are the names of French cheeses and the shapes of dairy animals etched in white. This dome is large enough to cover several cheeses and is a charming piece for any table.
Keep your cheese supersafe with this extra-portable metal mesh dome, perfect for outdoors. Equipped with a wooden knoblike handle on top, it’s available in two sizes and can be used with any plate or surface you’d like.
A beautiful feat of mouth-blown glass, this small, handcrafted dome is the place for your most precious cheese. The gently curved dome sits atop a handmade walnut base, making a subtle and elegant centerpiece. Handwash this Japanese piece, so you can have years of showing it off.
Making mozzarella at home is fair game at any age
Hi. My name is Anya Firisen, and I am 11 years old. I sometimes write for culture magazine because I am a cheese person. I started to like cheese when I was very young. My parents take me to cheese counters in stores, and I taste many cheeses. One day recently I decided that instead of always eating other people’s cheese, I wanted to make my own. Soon after, I was at my mom’s friend’s house, and she heard that I wanted to make cheese. She had booked herself a cheesemaking class, but since relatives were coming to visit, she couldn’t go. She offered me the ticket, and I went to the class and learned a lot. It was great fun. And that’s how I started to make cheese, especially mozzarella.
Small bites with big, bright flavors of mint and lemon, these sliders beg for beer with ample carbonation and a hint of fruitiness. Look to Weihenstephaner Hefeweissbier, a German wheat beer with the classic characteristics of banana, clove, and citrus.
Forget the ketchup. These Middle East–inspired mini burgers deserve more interesting toppings, such as red onion and cucumber yogurt dressing.
The bitterness in hoppy beers can cut through snacks with prominent fat and saltiness to release more flavor. An excellent choice: Victory HopDevil India Pale Ale (Downington, Pa.), with plenty of American-grown hops and a malt sweetness that plays nicely with the Asiago.
Ultra-thin salami is the key to getting these salty snacks to crisp up in the oven. Ask your local deli to do the slicing for you.
THE SALAMI CRISPS:
Heat the oven to 350°F. Line a large baking sheet with parchment paper. Arrange half of the salami slices in a single layer on the prepared baking sheet. Place another sheet of parchment on top of the salami slices. Arrange the remaining slices on top in a single layer and cover with another sheet of parchment.