Receiving a new sheep cheese wrapped in grape leaves was all the excuse I needed to fire up the Green Egg. But receiving cooking instructions from the cheesemaker made the decision inevitable. “I recommend grilling it for 5 to 6 minutes, until it gives when you pick it up with tongs,” says the maker. “I love grilling peaches with it.”
Read moreThat Slippery Slope to Cheese
It’s not the first time I’ve heard that buying a pet goat was the prelude to owning a cheese business. Goats are adorable; we know that. But if you take home a pregnant goat, which is what India Loevner did on impulse (actually, she bought two), there is goat milk in your future. And probably more goats. A decade after Loevner introduced the prize-winning pair to her small Pennsylvania family farm, the herd numbers about 140 and the family’s cheese is racking up awards. The cheese pictured here is the breakout star, for good reason. Shave it with a plane and you’ll think you’ve never tasted a creamier cheese.
Read moreMeet the New Sour Creams
Being a big fan of Good Culture Cottage Cheese, I had to try the company’s sour cream when I spotted it recently for the first time. I rarely use sour cream, but I plowed through this tub. What a smooth, luscious texture and mellow flavor. I reheated some leftover roasted Yukon Golds with a big spoonful of the sour cream, mashing everything together in the skillet and adding cracked black pepper and chives. Not the healthiest lunch but….wow. When I went back to the store for more, I discovered yet another new sour cream that, like Good Culture, has a lot of feel-good features. Both are made with organic milk from grass-fed cows, contain live probiotic bacteria and no stabilizers and had me licking the spoon.
Read moreRare Treat for Cheese Fans
I recently watched a cheesemonger cut open a new wheel of this cheese, and I didn’t need a sample to know I wanted some. For starters, the wheel was gorgeous—hefty and symmetrical, with a handsome caramel-colored rind. Then I saw the inside. Just look at that golden hue. Milk from grass-fed cows, for sure. Guests in my classes often ask me whether diet really makes a difference, and the image above is your answer. This exceptional American mountain cheese occupies a niche that seems to shrink every year: farmstead, raw milk, produced only when the cows are on pasture. Taking a piece home felt like a rare privilege.
Read moreTwo Salads for Cheese-Loving Moms
Doug and I celebrated a recent wedding anniversary with a brief getaway to California’s Anderson Valley and the delightful Boonville Hotel. The hotel’s chef, Perry Hoffman, is the grandson of Sally Schmitt, the founding chef of The French Laundry. Hoffman grew up in that legendary Napa Valley kitchen, but he now has his own place and his own style and it’s right up my alley. I savored every bite of our height-of-spring dinner, but of course the two cheesiest dishes made the biggest impression. If you’re the chef on Mother’s Day, consider adding one or both to the menu.
Read moreBorn in the U.S.A.
Needless to say, it’s never not American Cheese Month at my house. But in May it’s official. This is the month when cheese merchants give American cheeses extra love—with tastings, cheesemaker appearances, special pricing and other incentives to get you in the store and buying domestic. Keep your eyes out for any festivities or promotions where you shop.
Read moreDoes U.S. Bufala Cheese Have a Future?
I hope I live long enough to see American-made water buffalo cheese at every cheese counter, but it’s not looking good. One step forward, two steps back. Someone starts a water buffalo dairy, another fails. I dream of homegrown mozzarella di bufala, of course. But Italian cheesemakers do so much more with this super-rich milk. The gorgeous, slumpy cheese pictured above demonstrates what water buffalo milk can do in skilled hands. Will we ever get there?
Read moreOne Thousand Days to Greatness
By a wide margin, guests in a recent class of mine voted the cheese pictured above as their favorite. It bested a luscious goat cheese from one of Italy’s acclaimed affineurs, a tasty farmhouse Cheddar from the UK, the pimiento-dusted Alisios from Spain and several others. Wow—such an impressive showing for a largely self-taught cheesemaker from rural Iowa.
Read moreFarewell to Two Favorites
Indiana cheesemaker Matthew Brichford; UK’s Berkswell sheep cheese
It’s such a bummer when a great creamery shuts its doors, and this fall brought a double whammy. First, we lost a fine American cheesemaker to vascular disease in mid-September, and his family has decided not to soldier on. Now we learn that one of the most admired British cheesemakers—producer of a superb award-winning sheep cheese—is tossing in the towel. What makes this news even more troubling is that both cheesemakers were farmstead producers working with raw milk from grass-fed herds—a small niche that seems to grow smaller every year.
Read moreA Star is Born
If you are looking for an exceptional American cheese for your Thanksgiving festivities, or for a host gift, you won’t be disappointed by this beauty. It’s a recent release with a long origin story and absolutely worth the wait. A collaboration between the Maryland creamery that produced it and the New York affinage team that nurtured it from infancy to its prime, this aromatic goat cheese seduced me at the first sniff. I’m hoping that affinage—expert cheese aging—will become more of a thing in this country, as it is in Europe, and that success stories like this one will pave the way.
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