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A cheese plate with honeycomb. Photo courtesy Wisconsin Milk Marketing Board. Some of the most sophisticated diners don’t think of ending a meal with baked goods, ice cream, pudding or other sugary dessert. Instead, they prefer a plate of cheese. Available in every texture from soft and creamy to hard and grainy, an assortment…
Continue reading “TIP OF THE DAY: Cheese And Honey For Dessert”
Get it while you can: pumpkin goat cheese for the holidays. The wife of a farmer in Hiram,* Ohio, Jean Mackenzie took her first cheese-making class in June 2007 and was licensed to produce cheese that October. Two weeks later, she entered her chèvres (goat cheeses) in the National Cheese Competition sponsored by the…
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A tempting selection of cheeses from Jasper Hill Farm in Greensboro, Vermont. We’ve gotten a spate of emails from cheese purveyors, recommending cheeses for Thanksgiving dinner. Amazingly, not one of them has suggested an American-made cheese! American cheeses have taken top honors in competitions worldwide. Attention must be paid! So we say to those…
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