Enjoy Cheese More By Pairing Cheeses With Sweet Condiments

We recently dined at a wonderfully creative new restaurant in New York City, Frevo. A cheese course is typically served before dessert, or instead of it. Quite a few connoisseurs prefer to end dinner with cheese instead of something sweet. Our cheese course consisted of Comte cheese, shaved into pappardelle-size ribbons (fettuccine size works, too),…
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TIP OF THE DAY: 12 Best Summer Cheeses & A Recipe With Ricotta

If you still want your cheese plate on a hot summer day, these are the hot weather cheeses recommended by Janet Fletcher of Specialty Food Magazine, combined with some of our own. You can read her full article here, and create a more complex cheese course with the recipe below. Crescenza. This oozy, briefly-aged cow’s…
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RECIPE: Christmas Cheese Balls & Dessert Cheese Balls

[1] Cheese balls decorated like >ornaments for holiday festivals (photo © Kraft) [2] What’s inside the cheese ball? In this recipe, it’s red and green bell peppers (photo Claire Freierman | © THE NIBBLE). [3] Cream cheese is the base in Recipe #1, goat cheese in Recipe #2 (photo © Philadelphia Cream Cheese).   Turn…
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TIP OF THE DAY: Mexican Cheese Course

We’ve been asked how to put together a cheese plate for Cinco de Mayo. Truth to tell, Mexico’s signature cheeses, from fresh to aged, are white cheeses made for cooking. They’re not intended to be nibbled during cocktail hour or as a cheese course. To learn about Mexican cheeses for cooking, read our article, Cooking…
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TIP OF THE DAY: Your Best Cheese Plate Passion

Our favorite cheese course: four different goat cheeses. Photo courtesy Payard.com.   What’s your cheese passion? Are you singing the blues? Do you clamor for Cheddar? Do you pine for Parmigiano-Reggiano? We have a passion for goat cheese (chèvre). While variety may be the spice of life, nothing makes us happier at the dinner table…
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