How to make a classic Swiss cheese fondue, what to dip in it, the French words to know and the etiquette at the table.
Category: Cheese Tasting
The Joys of Gorgonzola
Gorgonzola is an Italian blue cheese sold in two styles: mild, creamy Dolce and aged, spicy Piccante. Here is how they differ, where the name comes from, and how to eat it.
Whiskey and cheese tasting
If you’re a human over the age of 18 you have probably heard of or tried pairing wine and cheese. However, you’re not limited to just pairing wine and cheese, you can also pair cheese with other alcoholic drinks like beer and whiskey.
Cheesemonger’s choice at Murray’s Cheese Bar
I have been meaning to try Murray’s Cheese’s new cheese bar since it opened in the summer of 2012; but, for whatever reason never got out there—until now!
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
A trip to Berkeley and San Francisco turns up Cowgirl Creamery’s Wagon Wheel, an everyday firm cow’s milk cheese.
Twig Farm North Stone at Formaggio Kitchen
A raw goat’s milk cheese from Vermont’s Twig Farm, picked up at Formaggio Kitchen in Cambridge and eaten in a Harvard Square cafe.
Chèvre: the French fries of goat cheese
Why every fresh goat cheese gets called chèvre, and a flavored Wisconsin one tried with almond biscuits.
Kozlar
Kozlar is a semi-hard goat’s milk cheese from Gligora Dairy on the Croatian island of Pag, mild and milky with only a little goat tang.
Pronunciation frustration: Žigljen
Žigljen is a hard Croatian cheese from Gligora Dairy on the Island of Pag, made from cow’s and sheep’s milk. Here is what it is and where to find it.