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Whether you’re hosting a fête or staying at home with loved ones to avoid the crush of revelers, it’s likely that corks will be popped and bubbly poured. We always like to offer a special cheese to accompany Champagne or other sparkling wines. Double- and triple-creme cheeses are sumptuous with Champagne. Brie and Camembert are…
Continue reading “Langres & Other Cheeses To Serve With Champagne On New Year’s Eve”
Why don’t more cheese makers make chocolate goat cheese? It is a splendid indulgence, a more dense version of chocolate cheesecake. Since we had our first bite of Capri Chocolate Goat Cheese Log, we were hooked. (You can buy it from the producer, Westfield Farms, or from iGourmet or An entry from France, La Bonne…
Continue reading “Chocolate Goat Cheese Log: Like A Tangy Chocolate Cheesecake”
[1] This beauty is spoonable, and when super-ripe, it becomes pourable (all photos © Jasper Hill Farm). [2] When on the younger side, the bark can be peeled away for sliced portioning. If the paste is gooey and the bark has fused with it, then leave the bark intact, cut away a portion of the…
Continue reading “Harbison, The World Cheese Awards’ Super Gold Medal Winner”
[1] Chef Ina Garten adds smoked salmon to her deviled eggs, with a topping of salmon roe (photo © California Caviar | Facebook). [2] Durkee’s Famous Sauce, used by our mother and grandmother (photo © B & G Foods). [3] Egg yolks mixed with mashed avocado create a creamier egg stuffing (photo © Avocados From…
Continue reading “Famous Chefs’ Surprise Ingredients In Deviled Egg Recipes”
Brebirousse D’Argental, an elegant French sheep’s milk cheese, would be appealing on any cheese plate at any time of year. But in this season, we especially like that it wears the colors of Halloween and Thanksgiving. This pasteurized cheese is from Lyon, a gourmet hub in the Rhône-Alpes region of France. Orange on the outside,…
Continue reading “Brebirousse D’Argental, An Elegant Cheese For Halloween”
