The Magazine of Tasteful Living!
Finding the perfect flavor combinations for the perfect sandwich. Take a trip to the Rogue Creamery Cheese Shop in Central Point, OR. Located on State Highway 99, a little over 30 miles north of the California border, you can’t miss it. Outside, a larger-than-life sign atop the veiny, blue-and-white building
Only about 40 dairies produce this unique, semi-hard cheese from Eastern Switzerland. There is nothing like the taste of place in a high-quality, hand-crafted cheese. One of the best examples of this is Appenzeller. This unique raw milk, semi-hard cheese is made in Eastern Switzerland from the dual canton of
‘King of Cheese’ is the symbol of Italian culture and tradition. There’s most likely no more beloved and renowned cheese than Parmigiano-Reggiano. After all, one doesn’t get the moniker “King of Cheese” without a high level of splendor. The apex of Italian cheesemaking and a symbol of Italian culture and
Fresh flavors are a great place to start when selecting picnic picks. Nothing says summertime like a cheerful, delicious picnic spread unfurled on a blanket in a park, on a beach, or in a garden. Ideally, the sun is shining, you’re surrounded by your favorite people, and you can relax
This specialty ham hails from a province in northeastern Italy, but has a Bavarian background. For those not familiar with speck, a cured and smoked ham, looking at its origins presents a conundrum. The German name for bacon, speck originates from South Tyrol, which, although located in northeastern Italy, has
This cheese is a story of generations of tradition, expertise and innovation. I was on a trip to the Jura Mountains learning about Comté when a cheesemaker took me aside. “There’s no such thing as Comté,” he says. “It’s Comtés. Every single wheel is unique.” The same thing can be
Packing worlds of flavor and functionality. A hybrid generally refers to an animal or plant that is the result of breeding two different types of the same species, usually to improve upon some trait or traits. Such crossbreeding can produce a grape that withstands cooler climates or a cow that
Walk into Willow on the Green, a quaint shop located in the Inner Sunset neighborhood of San Francisco across from the Golden Gate Park, and you’ll find 40 or more types of cheese made in the United Kingdom. There are Scottish favorites like Anster, a firm, crumbly, slightly tangy farmhouse
At the foot of the Acropolis in Athens lies the Acropolis Museum, a repository of treasures recovered from the hilltop site of ancient temples and edifices. From the museum’s cafe, you can gaze up, toward the Parthenon, the rebuilt fifth-century B.C. temple of Athena that sits on top of the
Blue can be one of those love-or-hate, one-and-done types of cheeses. But there is an entire world of these cheeses, each with its own combination of sharp, salty, tangy taste and soft, creamy texture. Take Northern Spain’s iconic Cabrales for example. In August, global headlines broadcast a 4.5-pound wheel of this artisan blue sold at auction for $32,000, awarding it a world record for the most expensive cheese. Even if a $6,000 per pound cheese was in your grocery budget, you’d have to travel to Spain’s principality of Asturias to sample this highly perishable product.
Grana Padano, one of the world’s most ancient hard cheeses, is truly beloved. It’s the most popular cheese in Italy and the most widely consumed Protected Designation of Origin (PDO) cheese in the world, with over 5 million wheels made each year with almost a quarter of Italy’s milk production. There’s good reason it’s so sought after and celebrated. The firm, crumbly wheels are luxuriously sweet, nutty, fragrant and outstanding.
Mortadella has a long history and remains a highly regarded meat from Italy. The bologna from Bologna that’s not bologna, it’s Mortadella It’s morning, or about to be, in the forest. The oak trees have yet to wake to the glimmer of the morning sun, but the forest floor is
