The Magazine of Tasteful Living!
A specific cheese can instantly bring to mind an association: often of a place, region, country or dish. For me Raclette evokes thoughts of the snow-dipped mountains and hearth warmed chalets of Switzerland. Stilton makes me imagine the holiday season in England, with a glass of port to greet guests.
The time: a thousand years ago. The place: the ragged and stunning beauty of the isolated Asiago Plateau, which lies between the Po River and the Southern mountains of the Valsugana Valley. The region will later become part of the Province of Vicenza and a popular and picturesque skiing destination.
Papayas were the 1980s version of the mangosteen. Back in the day, papaya was hard to find and considered exotic by most home cooks, except those living in tropical regions. Nowadays the fruit is so common some supermarkets offer it pre-cut in grab-and-go fruit sections, which takes the guesswork out
Fresh Goat cheese and truffles. What a fabulous idea. Like bread and chocolate, wine and roses, it would make a beautiful coupling. Mary Keehn, proprietress of Cypress Grove Chevre, just knew it. “Once we had sourced a steady supply of truffles we went about making it. We were all so excited to try
Great pairings begin with great cheese. Great cheese sings, in both hushed and booming notes, enchanting us with its aesthetic, texture and flavor. A condiment plays a supporting role — it can help reveal what is already there, enhancing or adorning an existing characteristic. Occasionally a pairing makes something new
A rare Scottish creamery, converted from a distillery, is where the delicious Mull of Kintyre cheese is crafted. The building may no longer produce whisky, but the ghosts of its previous life add to the unique atmosphere that shapes this award-winning cheese.
A Humble mix of pasta and cheddar baked in a casserole, macaroni and cheese has long been a college student’s stand-by and a childhood favorite. But lately this cheesy dish has been elevated to gourmet status, with add-ins like lobster or braised beef, and starring a variety of swanky cheeses.
There is a twirl of pink stripes, and the skip of white sandals as my daughter gracie dances in front of a wall of cheese like a pinwheel fluttering in the wind. We’re at Neal’s Yard Dairy in Borough Market, and my highly excited 20-month old toddler is attempting to
THERE’S A CHINESE PROVERB ABOUT A JOURNEY OF A THOUSAND MILES THAT BEGINS WITH A SINGLE STEP. In this case, one young woman’s travels in France inspired the birth of Vermont Creamery, an iconic cheese company that helped shape America’s palate for goat cheese and cultured dairy products.
HERE’S WHAT MOST OF US KNOW ABOUT MANCHEGO: it’s a sheep’s milk cheese from Spain, increasingly found at supermarkets and deli counters in addition to its ubiquitous appearance on tapas menus. In fact, Manchego seems to be almost everywhere – a surprising observation given its Bronze Age provenance. Few foods
I should have taken up yoga. Isn’t that what a good mother does these days? Prance around in tight, velvet pants, sipping kombucha and discussing terrifying things like the “downward dog?” That would have been the trendy thing to do. But due to my passion for cheese, I could never
Ever since chefs ascended to rock star status the rest of us mere mortals have reveled in their creativity and clamored for just one more taste of their heavenly creations. In case you’re wondering who and where these chefs turn for their inspiration — look no further. Meet Jean-Georges Vongerichten.
