The Magazine of Tasteful Living!
Creating beverages from waste that are healthier for people and the environment. There has to be a better way. That has been on the minds of many small-batch beverage manufacturers of late. There is so much wasted, but it can undoubtedly be upcycled into something good. What can we do
Both pungent and flavorful, Roquefort is aversatile cheese worth exploring. In Middle Ages-era France, a shepherd preparing to lunch on a slice of brown bread and a cup of fresh milk was distracted when a beautiful woman walked past. He abandoned his food in a cave and rushed after her.
Ossau-Iraty: The little black dress of cheesesis versatile and coveted. It’s no secret that many a cheesemaker would love to produce product from sheep’s milk. It’s prized not only for its fat and protein content, it has twice as much as most cow’s or goat’s milk, but also for the
The scoop on what’s behind the world’s award-winning cheeses. You’re standing in front of a sea of cheese choices at your favorite retailer. Maybe you are looking for something new in an old favorite. Or something out-of-the-board from what you normally put together. Or a way to wow friends coming
Find out what sets Le Gruyère AOP apart. If Michael Spycher, cheesemaker at Mountain Dairy Fritzenhaus in Bern, Switzerland, said he felt on top of the world last March, he wouldn’t have been exaggerating. He was. It was March 3, to be specific, in Madison, WI, at the 34th annual
The ins and outs of coagulating the curd. According to Paul Kindstedt, author of “Cheese and Culture: A History of Cheese and its Place in Western Civilization”, around 7000 BC, members of herding communities in southwest Asia would have observed that if they left milk out, it coagulated. The human
Cheese atop salads is the perfect addition. A crumble of feta or blue mingles with garden vegetables. A shave of Parm or Manchego sits atop mixed greens. A sprinkle of cheddar or Swiss jazzes up spinach. Cheese is an essential ingredient in a classic salad—something North American chef innovators such
Learn about this crown jewel of Spanish cuisine. Jamón is at the heart of Iberian history, culture and cuisine. Spanish for cured ham, the delicacy is beloved from the markets of Barcelona to the tapas bars of Madrid to weddings in Bilbao and everywhere in between. Most Spanish households have
Gouda, pride of the Dutch, is popular for a reason. Did you know that Gouda is not pronounced Gooda in the Netherlands? The Dutch say Chowda, the ‘ch’ articulated as the final sound in the Scottish word loch, or the German ich. No matter how you say it, traditional Gouda
A breakdown of the bacteria that makes cheeses unique. Any serious cheese lover knows that cheese is created by adding a culture to milk. But what exactly is a culture? What does one look like and what does it actually do? “At its core, a cheese culture is a specific
Kaffeost (Juustoleipä) has become one of Wisconsin’s most popular novelties after a successful pilgrimage west. Lapland’s magical Christmas connotations make it seem like the stuff of fairy tales. It’s easy to imagine Santa’s workshop and brisk sleigh rides; the Northern Lights dancing over crisp snow and herds of reindeer. In
A pillar in traditional Italian cuisine. Lidia Bastianich’s earliest memories of eating Grana Padano cheese were right after World War II ended. Bastianich, now a best-selling Italian cookbook author and award-winning TV chef, was six years old at the time. She was living in her native Pola, now part of
