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Some “food art” can only be achieved by professional food stylists. We’re always delighted to come across something simple, that we can make ourselves. Serve the tomato flowers with a round of Boursin as an appetizer, or use individual “flowers” as an individual plate garnish. Thanks to Boursin for the idea. RECIPE: BOURSIN…
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[1] Party Perfect cheese selection (all photos © Mozzarella Company). [2] The Thanksgiving Special. [3] Holiday Spreadables. [4] A close-up of the Mascarpone Torta. You can buy them individually, in four flavors. For your favorite turophile (cheese lover), how about a selection of artisan cheeses from one of America’s great cheesemakers, Paula Lambert, founder…
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[1] An aged wedge of authentic Parmigiano-Reggiano cheese: boldly flavored and aromatic (photo © Murray’s Cheese). [2] Wedges, curls and grated Parmigiano-Reggiano (photo © Parmigiano-Reggiano Consorzio). [3] If you want grated Parmigiano-Reggiano cheese, buy a wedge and grate it yourself. You can see the crunchy white tyrosines in the paste (body) of the cheese (photo…
Continue reading “Try Real Parmigiano (Not Parmesan!) For National Parmigiano-Reggiano Day”
When there’s a chill in the air, it’s time to make fondue or raclette. Most Americans are familiar with fondue; less so with raclette (rah-CLET—photo #1). Raclette is a melted cheese dish that’s easier to eat than fondue: no bread or veggies to get dropped and lost in the pot. Raclette is a specific type…
Continue reading “TIP OF THE DAY: Raclette, A Swiss Cheese Cousin To Fondue”
[1] This gouda from Basiron in Holland is infused with pesto. Get it at iGourmet (photo © iGourmet). [2] Coupole, from Vermont Creamery, is one of our favorite goat cheeses. The brain-like surface is caused by Geotrichum candidum, a fungus that colonizes nearly all fungal surface-ripened cheeses during the early stages of ripening. Here’s more…
Continue reading “TIP OF THE DAY: Halloween Cheeses For True Cheese Lovers”
