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 […]
Category: Cheese
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.
All you ever wanted to know about cheese storage
If you don’t store your cheese properly, it can lose shelf life and pick up other smells and flavors. Are you storing yours properly?
Brie: What you need to know
What Brie is, how to eat it without a faux pas, and how to bake it.
Rennet: What you need to know
What rennet is, where it comes from, and what to know if you are vegetarian or keep kosher.
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.