The Magazine of Tasteful Living!
Sustainable Swiss dairies produce exceptional cheese. Swiss artisans have been making cheese since the Middle Ages. Isolated in secluded hamlets on mountains and in valleys, they developed cheese unique to their region. This tradition continues to this day. I’m passionate about cheese, so when I heard that Switzerland produced around
Combining savory cheese with sweet chocolate results in unique flavor sensations. Autumn excites chocolate lovers. The summer heat that melts the sweet stuff in our hands also coats a silky, dark brown bar, left to sit, in a bloom of white dust. But let the cooler weather set in, and
Creating Portuguese cheese is labor-intensive, but the results make it worth the effort. Portugal’s most famous consumable may be Port, but everybody knows that few foods pair better with wine than cheese. So it should come as no surprise that this small country on the Iberian Peninsula produces outstanding cheeses—some
Sustainably staying afloat through community. Farms and creameries around the country are diversifying their marketing and sales strategies to try to set themselves apart. Some are ushering product into neighborhoods at farmer’s markets or in grocery stores, and others are meeting customers exactly where they are by offering Community Supported
A healthy Italian cheese with gusto. Beloved in its Italian homeland and throughout Europe, Grana Padano cheese was a familiar sight on the dinner table when chef Danilo Cortellini was growing up in the Abruzzo region. Now Cortellini is passing that tradition on to his own family, and to visitors
It’s all about the history, terroir, quality and flavor imparted in France. In 1962, French President Charles de Gaulle famously mused, “How can you govern a country that has 246 varieties of cheese?” While the point holds true, de Gaulle’s estimate was a lowball—France boasts closer to 1,600 varieties of
With a bevy of health benefits, both kefir and lassi have become more prevalent in the U.S. The yogurt aisle at the grocery stores has boomed in recent years, as people have discovered the many health benefits of this probiotic-rich food. But there’s other dairy products that are also making
Coast to coast, cheese producers step up during the coronavirus pandemic. In a heartwarming show of support for the country and Americans during the COVID-19 pandemic, artisan cheesemakers and importers throughout the nation have stepped up in a myriad of ways. Small business is the life blood of food source
French butter’s higher butter fat lends to its unique flavor characteristics. Do the French really do butter better? For those looking at the amount of butterfat, this may be the case, as it’s the acidity and the butterfat content that is the biggest distinction between French and American butters. The
Cow’s milk, cheese cloth and lard—such a simple combination, but when combined with Murray’s dedication and passion for cheese, it becomes truly magical.
Coming to terms with the effect of COVID-19on cheese imports to the U.S. It’s difficult to find a historical parallel for the COVID-19 outbreak and its dramatic, wide-ranging impact on the cheese import industry. Adam Moskowitz, owner of Larkin Cold Storage in Long Island, NY, offers the possibilities of World
A cheese that reflects its impressive history. Pienza is one of Tuscany’s most enchanting towns. Its only 2,000 inhabitants have the privilege of living in an ancient environment full of history that was admitted to the prestigious UNESCO list of world inheritance places in 1996. But the wonder doesn’t stop
