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Here’s something we’d never have thought of, and we’re grateful to the folks at GQ for sending us the recipe. It’s a showstopping appetizer or cheese course that takes literally one minute to cook: red grapes with burrata cheese. Developed by chef Jeff Mahin, the dish has become a staple at his Stella Barra Pizzerias…
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You love it on pizza, lasagna, panini, and in a Caprese salad. But there‘s more you can do with mozzarella. For example, Crave Brothers, Wisconsin-based producers of award-winning cheeses, say that mozzarella and fresh vegetables were made for each other. Think beyond the eight-ounce or one-pound balls of mozzarella to other sizes: Perlini (per-LEE-nee), tiny…
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New Petite Crème, a creamy yogurt alternative without the tang of yogurt. Photo courtesy Stonyfield. The category of Greek yogurt has exploded in the U.S. Is there anyone who isn’t eating it? The Greek category accounts for 47% of all U.S. yogurt sales. Yes! A large enough number of people don’t care for the…
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Inside: 10 million or more live and active cultures. Photo courtesy Pinkberry. “What happens to the beneficial bacteria in frozen yogurt,” a reader writes. “Does freezing kill them?” No. Live culture frozen yogurt maintains the cultures’ benefits because the flash-freezing technique used in the production of frozen yogurt, unlike slow freezing in a freezer,…
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We love burrata, and love it all the time since our local Trader Joe’s always has it in stock. In this recipe from EatWisconsinCheese.com, burrata provides a different take on a fruit and cheese dessert. It’s more special than simply putting out a platter of cheeses and fruits, but not much more difficult. Using lush…
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