The Magazine of Tasteful Living!
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
The sought after fungi takes cheese to unique heights. When we think of luxurious food ingredients, few carry the mystique, or command the price tag, of truffles. The fungi, not the chocolates.
Austrian cheese has become more recognized and revered in the U.S.
A new type of marketplace is a showcase for company’s cheese. Like an aged Cheddar…complex, alluring and downright delicious—Cowgirl Creamery continues to evolve, championing a community of makers, preserving their environs and celebrating the 20th anniversary of their number one seller, Mt Tam.
The opportunities and challenges of the specialty cheese e-commerce market. Dorothy’s Cheese has partisans across the United States who can purchase its Comeback Cow and Keep Dreaming cheeses at a variety of stores where the brands are available. Sometimes, however, the stores aren’t within driving distance of potential customers, so
This specialty from northern Italy has characteristics all its own. Where prosciutto is concerned, region plays a big part in the dry cured ham’s characteristics and flavor. Prosciutto di San Daniele, which comes from the northern Italian region of Friuli-Venezia Giulia, has a melt-in-your-mouth texture, rich flavor, just the right
A work around has made camel milk cheese possible. Yes, you can milk a camel. Yes, you can make dairy products out of camel milk. Yes, they are edible. Three facts which may be shocking to the majority and perhaps slightly off putting until the unique flavor is fully experienced.
Soft-ripened Brie is flavorful and a favorite. According to legend, French Emperor Charlemagne tasted his first bite of Brie in the eighth century at a monastery in Reuil-en-Brie and fell instantly in love with its milky flavor and luscious texture. The king’s favorite—and sometimes called the king of cheese—Brie has
Comté from France’s Jura Mountain is iconic but was born from necessity.
Proscuitto di Parma has become a U.S. staple on cheese boards, at stores and in American homes.
