Cheese CONNOISSEUR - Feature

Cheese Curd

Turning Milk To Curd

What is the big deal about rennet, and what part does it play in the cheesemaking process? Cheese is traditionally made with milk, salt, cultures and rennet. Rennet allows cheesemakers to efficiently turn fresh milk into curd, a technique they’ve been using for thousands of years. Over time, milk curds

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TheShed_Cheese Pairing

Cheese Pairings For The Curious Palate

Remember that first cheese pairing when the combination of flavors transformed into something sublime on the palate, when a new world of textures and exotic impressions awakened the taste buds to combinations that didn’t seem plausible? In this age of “anything is possible” cheese lovers have a lot to look

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Cypress Groves Cheese

Cypress Grove’s Purple Haze: Sweet Notes Of Success

The concept for Arcata,CA-based Cypress Grove Cheese’s Purple Haze fresh goat chèvre, which garnered first place at the American Cheese Society’s competition last year, came to the company’s founder Mary Keehn as she gazed out her kitchen window deep in thought about how to create a cheese with fennel pollen

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Pea Soup Shutterstock

A Lighter Take On Soup

For man of us, winter means repeatedly putting on and taking off parkas, scarves, hats and gloves as a barrier to the damp and frigid temperatures. That irksome chore, coupled with shoveling snow and other cold weather activities, can build up quite an appetite. You crave hearty fare to keep

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Girl Drinking Kefir

Kefir: An Ancient Beverage Gets Modernized

Sleek bottles with elegant labels are claiming more and more space on the shelves of supermarket dairy sections, a response to the heightened passion for foods with healthy attributes. Many are not aware that kefir, though generally presented in thoroughly modern attire, has hundreds of years of street cred. This

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Lassi_shutterstock

A Look At Lassi

As a child growing up in India, Jaidesh Sethi remembers begging his mother and grandmother every day to make him lassi, a cool, refreshing yogurt drink flavored with fruit and spices.

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Campo De Montalban

Say Olé to the Cheeses Of Spain

The central markets in spain’s rural countryside begin at the same time each day. Around 7 a.m., the sun makes quick work of drying the dew off the wild oregano, bringing with it a dusty heat that coats the thistles. Vendors bend the hinges of folding tables and erect tents

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CMI first place winner Rory Stamp

Cheesemonger Invitational ROCKS San Francisco

Rory Stamp of Burling, VT’S Dedalus Wine Shop describes his preparation for the 2018 Cheesemonger Invitational as “a lot of work,” but when speaking with him, his dedication to the craft and passion for cheese become quite evident, bordering on the heroic in this cut-throat competition.

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Chevre Salad

Chèvre For The Season

When people think about seasonal eating, fruits and vegetables are the first foods that spring to mind. There’s a world of difference between the plump ripe tomato plucked from the vine in July and the pale anemic import offered at the supermarket in the depths of winter. There are other

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Proscuitto Wrapped Fig with arugula salad

Fig-ure It Out

Some would say that biting into a sweet, sticky, squishy fig has been a gastronomic pleasure since the beginning of time. Fig trees purportedly shaded Adam and Eve and provided them with their first hint of clothing. Archaeologists have found fig branches next to human remains that date from more

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Brandywine Branch Distillers

A Spirit Runs Through It

About a 45-minute drive west of Philadelphia or a little more than two hours from New York’s Penn Station by Amtrak, the hamlet of Downingtown, PA, along with nearby villages, is a gemlike enclave in western Chester County. Seemingly worlds away from the hustle of metropolitan life, the rolling hills

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