The Magazine of Tasteful Living!
Cheeses from Greece have a storiedhistory and widespread appeal. Say “Greek cheese” and most people think feta. But the cheese heritage of Greece is ancient, rich, and far more varied. Greeks had been producing and trading many fresh and aged cheese types well before the 8th Century B.C. We know
A how-to on incorporating cheese into Oktoberfest celebrations. Oktoberfest celebrations—those cheerful, colorful odes to German beer and culture—kick off all over the world in September. Attendees at one of these events, whether they go to an official celebration in Munich or a smaller gathering in their community, can expect to
This cheese from Spain has widespreadappeal due to its rich, bold flavor. Manchego is simply iconic. It’s nearly impossible to think of Spanish cheese without this sheep’s milk wheel springing immediately to mind. Manchego hails from the provinces of Albacete, Ciudad Real, Cuenca and Toledo in Castile-La Mancha in central
You don’t have to be an expert to getcreative with cheese presentations. Say the words ‘cheese and crackers’ and fond memories often come to mind. Maybe it’s of one of Grandma’s wooden plates set with bite-sized squares of tooth-picked cheddar, or a baseball size pecan-crusted pimento cheese ball, or a
An ancient cheese full of modern possibilities. The name ‘pecorino’ comes from the Italian word pecora, which means “sheep.” Pecorino is a broad term for any cheese crafted with sheep’s milk in Italy, from silky, creamy young varieties to the famous aged, salty Pecorino Romano. It’s one of the oldest
Create the unique experience of fondue in the comfort of home. A pandemic brings the necessity of isolation, and with it, a great excuse to indulge in the cheesy goodness of fondue with loved ones at home. After all, the practice of dipping bread into melted cheese began in a
By breaking old rules, you can discover new tastes. The late afternoon is when Kelley Levin likes to sit outdoors in the warm sun, a light breeze at play, and sip a dry rosé coupled with a creamy Brie. Levin, marketing communications manager for Sonoma, CA-based Laura Chenel, the namesake
See how innovations of a classic favorite are taking the industry by storm. Brie has not changed much since food writer Mimi Sheraton’s days at the New York Times. In 1979, she penned the article, “The Best of Brie: What to Look For.” Four decades later, much of what she
Why this prized meat has become a charcuterie board staple. There are few foods that need no help to bring out their full flavor. No spreading of mayonnaise or smearing of mustard on top. No herbs or spices as cozy companions. Or dressings of hollandaise or simmering marinara to raise
The method of ripening cheese to perfection. The best things take time. This certainly applies to the art and science of aging cheese, called affinage. In French, the word “affinage” means “to refine” (the term comes from the Latin word “ad finis”, meaning “towards the limit.’). Affineurs are responsible for
Learn about the unsung hero of cheese. What are cheese cultures? They’re the unsung heroes of the cheesemaking process. A starter culture is “friendly” bacteria with a job to do— to start the transformation of milk into cheese. These cultures are used in the making of the vast majority of
Find out why the British version of this cheese is coveted. Cheddar, a cheese which has almost become synonymous with the word ‘cheese’ across the globe is, undoubtedly, the most famous cheese variety there is. But what variety is that? There are so many different versions of this same cheese,
