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Most people are familiar with small, red-waxed Goudas from the supermarket. We’ve found glorious Goudas that will change your mind about this cheese. As with neckties, politics and diets, various cheeses go in and out of fashion. The best-known cheese from The Netherlands, Gouda’s reputation has been in decline for some time. Some connoisseurs…
Continue reading “ARTICLE: Gouda, Holland’s Most Famous Cheese”
[1] EAT ME! Cheeses with bloomy white rinds like Brie, Camembert and triple-crèmes are delicious (photo courtesy Murray’s Cheese). [2] COOK WITH ME! Rinds from aged hard cheeses like this Parmigiano-Romano can be tossed into soups and stews (photo courtesy Whole Foods Market). [3] TOSS ME: Waxed rinds are not edible (photo © Karcich |…
Continue reading “FOOD TIP OF THE DAY: Eating The Rinds Of Cheeses”
I’m a living, breathing food—don’t plastic-wrap me! Fresh chévre topped with pepper from Cypress Grove Chevre. January 20th is Cheese Lover’s Day, so be sure to give your favorites the respect they deserve. Fine cheese is a living food that breathes and ages. Most cheese should not be kept in plastic wrap, which essentially…
Continue reading “FOOD TIP OF THE DAY: Bad Wrap (For Cheeses)”
Actor Luis Guzmán (Boogie Nights, Carlito’s Way, Fast Food Nation, Magnolia, Traffic and dozens more) loves Cabot Cheese, and stars in the company’s new ad spots featuring “aging Cheddar hunks.” We love Cabot Cheese, too. Its Clothbound Cheddar won Best Of Show at the 2006 American Cheese Society Awards (read our review).The The Reduced Fat…
Continue reading “ON OUR RADAR: Interesting Nibbles From The Past Week”
Coincidentally, today’s tip rides on the tail of yesterday’s goat’s milk food find. If you’re lactose intolerant, or have guests who are, it’s generally due to the larger protein molecules in cow’s milk that are more difficult to digest. Goat’s milk and sheep’s milk have smaller, more easily digestible molecules. Serve those cheeses along with…
Continue reading “FOOD TIP OF THE DAY: Cheese For The Lactose Intolerant”
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