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Today, you can buy a piece of decent chèvre in any major city. But in the early 1980s, few people knew what chèvre—goat cheese—was. It was then that Allison Hooper learned how to make chèvre, as an apprentice cheesemaker in Brittany, and returned to Vermont with a passion to make it in the U.S. Fortunately,…
Continue reading “TOP PICK OF THE WEEK: Vermont Butter & Cheese Company”
Six special-edition, Spring-themed flavors of Breyers YoCrunch yogurt have replaced the core yogurt line for the season: YoCrunch with mini M&Ms candies, Oreo Cookies n’ Cream, Nestle Buncha Crunch, Butterfinger and Reese’s Pieces. The containers have a new look for springtime: themed packaging that features flowers, children at play and (aw, shucks) a baby chick…
Continue reading “NEW PRODUCT: YoCrunch “Snack Yogurt””
If you don’t have time to make scallion cream cheese, do the next best thing: Snip chives into a small dish so that guests can sprinkle them on top of the cream cheese. It takes two minutes to wash and snip the chives. When we serve flavored cream cheeses at brunch, the scallion cream…
Continue reading “TIP OF THE DAY: Flavored Cream Cheese”
Today is a holiday you can really sink your teeth into: National Grilled Cheese Day! In fact, April is also National Grilled Cheese Month—a much tastier concept than Taxes Are Due Month. Grilled cheese sandwiches are one of our favorite comfort foods—for lunch, light supper or snacks. You can cut them in quarters for smaller…
Continue reading “Zippier Grilled Cheese Sandwich Recipes For National Grilled Cheese Day”
An appetizer of queso fresco cheese with hot mango salsa from Eat Wisconsin Cheese. Here’s the recipe. Half of the top 10 fastest-growing cheeses at retail are Hispanic-style cheeses. There are more than a dozen types of Hispanic cheeses available in the U.S. We took a giant nibble and ate them all. While some…
Continue reading “PRODUCT REVIEW: Mexican & Hispanic Cheeses”
