Here they are: the five cheese-and-beer pairings to try before you die. No rush, right? You have time. But please don’t wait to try these duos. They are fall-weather friendly, and each is practically a religious experience. Let’s just say these are no-fail, road-tested, unimpeachable pairings, and I want to share them with you in time for the party season. So you have homework to do, but here’s the study guide. You’re welcome.
Read moreCheese Raises Dollars for Napa Disaster
It has been quite the week here in smoky Napa. The least of my worries was that I had to cancel a cheese class, leaving me with 12 pounds of fabulous cheese in the fridge. Nothing to do but donate it to an evacuation center or to the nearby first-responders’ station.
To my chagrin, neither would take it. “We can’t take perishables,” the evacuation center worker told me. “We have a caterer,” the guard at the first-responders’ camp said. Okay, then. Reject my cheese. I have a better idea.
Read moreHard to Say, Easy to Love
It’s a mouthful in more ways than one. Schnebelhorn doesn’t exactly roll off the tongue, but it’s a palate pleaser in every other respect. I’m not sure cheese can get any better. Raw cow’s milk, Swiss know-how and eight months in a cellar have produced a new alpine gem that you really need to know. Heirloom apples, toasted walnuts and Schnebelhorn—there’s your autumn cheese board.
Read moreWhere Are Canada’s Cheeses?
Left to right: Pikauba, Avonlea Cheddar, Madelaine
So close, and yet so far. Canada is one of our closest allies and largest trading partners, but not when it comes to cheese. With few exceptions, the superb Canadian wheels that win so many American Cheese Society awards never make it across the border. (I bought the Canadian gems pictured above in Vancouver.) I would say “Tear down that wall!” but there isn’t one. The reasons are more complex
Read moreNot Your Father’s Cheddar
Autumn, finally. Bring on the Cheddar. But which one? I’ve been noticing something peculiar about Cheddars lately—American Cheddars, especially, but some imports as well. The tang is gone, or muted. In its place: nutty and fruity aromas and a sweet, mellow finish.
Read moreFired-Up Feta
My own sweet pepper crop was largely a failure this summer—voles, sunburn and other excuses. Backup plan: the farmers’ market. The heaps of fleshy red bells at the Napa market made me hungry for kopanisti, the Greek feta spread with sweet and hot peppers. I sort of knew how to make it, and there are plenty of recipes online, but I wanted input from my go-to Greek-food authority, Sotiris Kitrilakis. And that’s how I learned I didn’t know anything about kopanisti.
Read moreBrave or Foolish?
What does it take to get American cheese into a European cheese shop? And will anybody buy it if you do? Raymond Hook, a New York City-based specialty-food broker, is close to someanswers. Working with partners, Hook is attempting to build a global audience for cheeses from Oregon’s Rogue Creamery, Virginia’s Meadow Creek Dairy and Georgia’s Sweet Grass Dairy, among others. The export learning curve has left a few bruises, but Hook is an optimist. Today: London. Tomorrow: the world.
Read moreSwitching It Up
Fresh mozzarella sales soar in summer, and we all know why. Just look in people’s shopping carts and you can tell what’s on the menu: insalata caprese. Again. At every dinner party, insalata caprese. On every buffet, insalata caprese. I enjoy the dish as much as anyone—especially with homegrown tomatoes—but sometimes I just want to switch it up. With hardly any more effort, you can make some juicy bruschetta for a dinner-party appetizer or quick lunch.
Read moreRisk-Taking Rancher Reaps Rewards
The question I wanted to ask Jack Rudolph and didn’t was what his father thought about his career change. None of my business, but still. I know what MY father would have said if I had had a fancy private-college education and opportunities in high-tech and then chosen to milk goats and make cheese.
Read moreFlower Power
This new cheese reminds me of why I really shouldn’t leave the house without makeup. Mom always said, “It’s what’s on the inside that counts,” but the truth is, appearance does matter. How else to explain why this fabulous cheese languished in the U.S. until the producer got the idea to coat it with herbs and flowers? Since then, the sluggish sales curve has spiked. Where’s my lipstick?
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