The Magazine of Tasteful Living!
Said to be one of the first cheeses ever made, Ossau-Iraty is a beloved gem with a rich history. Once upon a time, or so the story goes, the Greek God Apollo had a son named Aristee, a shepherd, who turned the milk from his herd of sheep into this
Italian food is ubiquitous across the United States. Mall food courts have a requisite pizza place selling pepperoni-topped slices to hungry shoppers. Lasagna is a staple at the dinner table, and school cafeterias offer minestrone as the soup of the day. Bruschetta is on the appetizer menu at neighborhood bars,
Since the earliest days of American artisan cheese, the type of milk used to make curd has evolved rapidly. At first, it was all about goat, with pioneering Francophiles like Laura Chenel and Judy Schaad turning the country onto fresh Chevre. Then, still borrowing from European traditions, raw became a
If you’re like me, a self-confessed foodie (“Hi, my name is Aileen, I’m a restaurant junkie”), you’re always looking, not just for new places to dine and interesting new ingredients and recipes but also for interesting new people, trends and policies. So how do you expand your food and beverage
For the lucky, such as Greek-American chef and cookbook author Michael Psilakis, Feta cheese has held a long celebrated place in the kitchen and in cuisine since childhood. “My memories of Feta growing up are very vivid,” he says. “It was always on the kitchen table, and I was always
Switzerland delivers eye-popping beauty whenever you visit, but in summertime, the high mountain meadows roll out a welcoming carpet of lush green grass popping with colorful wildflowers. The Alps’ irresistible allure dazzles even the locals. On any given day, you’ll find families, couples both young and old, groups of friends
Maybe you’ve been lucky enough to taste a smoky, sweet, fudgy piece of rogue creamery’s smokey blue, cold-smoked for 16 hours over local hazelnut shells in Oregon’s Rogue Valley. Or savor some Lorelei, a small square loosely inspired by a robiola, but made in Dundee, OR by Briar Rose Creamery.
Move over france and Italy, there are some new truffles in town, and they’re sending seismic shocks of pleasure through chefs and food connoisseurs alike. Though truffles are found throughout many U.S. states, the ones that are causing the most notice — and are in demand — are pure-bred Oregonian
It’s a little before dawn on July 7 and already thousands of spectators are jockeying for a spot behind newly-erected safety fences along Calle Santo Domingo in Pamplona, Spain for the Running of the Bulls. Those lucky enough to live on the street in apartments with balconies don’t need to
While the average, mass-produced American butters contain about 80 percent butterfat and aren’t particularly distinctive, French butters are required to have at least 82 percent butterfat, a maximum of 16 percent water, and 2 percent vitamins, carbohydrates and minerals. Although the difference is a mere 2 percent, the higher fat
Raw milk cheese may be as close as it gets to a perfect food. It offers near-complete nutrition with the full distribution of amino acids, a balanced ratio of calories derived from proteins and fats, and an abundance of great-for-you probiotics.
If you’re anything like me, you’ll agree that one of the very best parts of winter is skiing. But it’s not just the swooshing down the slopes that gets me excited for snow; it’s also the culture surrounding ski resorts. There are the woodsy, rustic alpine cabins nestled into the
