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April 11th is National Cheese Fondue Day. Fondue, a melted cheese dish (photo #1), originated in the Swiss canton of Neuchâtel. (Don’t confuse Neuchâtel with Neufchâtel, a soft cheese made in Neufchâtel-en-Bray, a commune* in the French region of Normandy.) Fondue, which derives from the French verb “fondre”, meaning to melt, is an 18th-century dish…
Continue reading “Fondue Vs. Fonduta: What Is The Difference?”
April is National Grilled Cheese Month. We’ve seen many different ways to make a grilled cheese sandwich, including bread-free, low-carb versions that substitute sliced portabello mushrooms or ham—a bread-free ham and cheese sandwich, grilled on a panini press. Today we present another option: a grilled cheese sandwich where halloumi cheese (photo #2) is substituted for…
Continue reading “RECIPE: A New Kind Of Grilled Cheese Sandwich With Halloumi”
[1] Need an “Easter cheese?” Put bunny ears or a tail on a wheel of it (photo © Jasper Hill Farm). [2] How about surrounding the cheese board with small foil-wrapped Easter eggs? Chocolate and cheese are a good pairing (photo © Murray’s Cheese). Turn a great cheese into the Easter Bunny (photo #1).…
Continue reading “FOOD FUN: Easter Cheese”
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