You can usually find me with a bag of shredded cheese in my fridge. And, for the longest time I have been frustrated with the zip bag because—admit it— it’s not perfect. Usually, the zip bag makes a huge mess. I’m not sure why, but I suppose that the plastic groove of the zipping mechanism […]
Author: John Proestakes
Monger’s Choice at Mission Cheese
Mission Cheese Months before I found myself planning a trip to San Francisco, I came across this cheese and wine bar while I was doing research for another post: Mission Cheese. The blog post that I found had all of these awesome photos of the bar, which was made of natural wood with the bark […]
Wagon Wheel from Cowgirl Creamery
This past veteran’s day weekend, I finally got around to executing a long delayed trip to San Francisco to visit my college friend—who is studying at UC Berkeley. Not only did I get to do some sightseeing, but I also got to discover some new cheese on the west coast. My friend suggested I check […]
Twig Farm North Stone at Formaggio Kitchen
While traveling to visit my long time friend in Boston, I decided that I would kill two birds with one stone and find some cheese to write about. Sure enough, Boston has a ton of great cheese shops. One of the most highly recommended cheese shops is Formaggio Kitchen, in Cambridge—which, I guess is not […]
All you ever wanted to know about cheese storage
Believe it or not, if you don’t store your cheese properly, it can cause negative affects, anywhere from decreased shelf life, to cross contaminated smells and flavors. Are you you storing your cheese properly?
Brie: What you need to know
What is Brie? It is a French, soft, white, bloomy-rind cheese made from cow’s milk. The combination of the mushroomy rind and the soft cheese middle is really amazing. It goes very well with all kinds of breads but is traditionally eaten with baguette. You can in a pinch eat it with crackers, but it […]
Rennet: What you need to know
What is rennet? Rennet separates curds from whey. If you didn’t know already, this is the most important process in cheese making. Once the whey is separated from the curds, the curds are processed (either by stretching, cheddaring, washing, etc.), and then ripened in order to create what we know as cheese. So, now that […]
Chèvre: the French fries of goat cheese
Although chèvre is not necessarily a French cheese, the word chèvre (the French word for goat) has become the common term to describe any fresh goat cheese. Why would they do this? I read somewhere that it was basically a marketing technique that, at the same time, it created a brand for fresh goat cheese, […]
Kozlar
Kozlar is a semi-hard goat’s milk cheese. The milk comes from local goats and goats from the straights of Kotar in Croatia. Talking about the taste, I’m going to start our with: The taste and smell are both mild. That being said, the “goatiness” is not overpowering, as it were. Only very little goat taste […]
Pronunciation frustration: Žigljen
I’m not going to lie: I have no idea how to read the name of this cheese. Regardless, it’s pretty tasty. It’s a hard, pressed mixed-milk (goat, sheep and cow) cheese that is aged for a minimum of 4 months in the limestone cheese caves on the Island of Pag in Croatia. The taste is […]