The Magazine of Tasteful Living!
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.
The grass is so green it looks as though someone painted it fresh that morning, the stream running through the field clear and teaming with wildlife, and only the distant sound of birdsong is around to keep one company. It is the type of idyllic scene that tempts people from
The landscape of food and beverage pairing is littered with adages meant to make things easier: “What grows together goes together.” Or, “Likes with likes” and “Opposites attract.” Though I’ve spent the last 15 years immersed in the cheese world, even I get nervous when it comes to proper pairing.
As Americans became exposed to some of the great Blue cheeses of Europe, the demand for higher quality in domestic blues followed. There were several fine blue cheeses already being produced in the United States 20 years ago, but they simply did not have national recognition or appreciation. The same
