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It’s the fresh truffle season. Alas, few of us can afford fresh truffles—$220/ounce for the Italian white Alba truffle (Tuber magnatum pico) and about half that for the French black Périgord truffle (Tuber melanosporum). One way we enjoy truffles in a more affordable form is through truffle cheese and truffle honey, which incorporate small pieces…
Continue reading “GIFT OF THE DAY: Truffle Cheese & More”
Cheeseburgers, pizza, grilled cheese sandwiches, wine and cheese: We are a cheese-loving nation, consuming an average of 33 pounds of cheese per person per year. The International Dairy Foods Association estimates that there are more than 300 varieties of cheese sold in the U.S. The most popular variety is mozzarella, weighing in at 10.7 pounds…
Continue reading “TOP PICK OF THE WEEK: Halloumi Cheese”
The winner will enjoy three special cheeses each month. Photo courtesy EatWisconsinCheese.com. One cheese lover will have several delicious cheeses to enjoy each month when they win this week’s Gourmet Giveaway. Mandi Foods is giving one lucky winner a three-month subscription to its Cheese Of The Month Club. Each month, the cheese buyers select three…
Continue reading “GOURMET GIVEAWAY #1: Mandi Foods’ Cheese Of The Month Club Subscription”
Herb butter and Roquefort butter are most often served atop steak; anchovy butter is a classic with grilled seafood. Pecan butter garnishes pancakes in the best restaurants. Compound butter, or finishing butter, is a compound delight: It makes everything it touches taste better. It can be served in pats or melted into a sauce. They…
Continue reading “TIP OF THE DAY: Compound Butter (Flavored Butter)”
A bowl of mascarpone dip. Photo courtesy Wisconsin Milk Marketing Board. Mascarpone, the thick and delicious “Italian cream cheese,” is the key ingredient in tiramisu and a favorite for topping berries. In fact, it’s thanks to tiramisu, which has become a favorite dessert in the U.S., that most of us know what mascarpone is. The…
Continue reading “TIP OF THE DAY: Savory Mascarpone Recipes”
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