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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),…
Continue reading “Enjoy Cheese More By Pairing Cheeses With Sweet Condiments”
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…
Continue reading “TIP OF THE DAY: 12 Best Summer Cheeses & A Recipe With Ricotta”
[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…
Continue reading “RECIPE: Christmas Cheese Balls & Dessert Cheese Balls”
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