To eat Brie, let it sit out for about 30 minutes, then cut it in slices that run from the point to the rind, and eat the rind along with the creamy inside. Serve it with baguette, fruit, nuts or honey, or bake it whole. Below are the etiquette, some wine pairings and an easy […]
Tag: bloomy rind
How to eat Camembert
Most people view artisan cheese as something that can only be eaten paired with wine with a couple olives and crackers. Here I have assembled some of my favorite ways to enjoy Camembert.
Why brie smells like ammonia
Ever catch a whiff of ammonia from a wheel of brie? Find out why that happens and how to fix it.
Brie vs Camembert
Brie and Camembert look and taste alike. Here’s how to tell them apart: size, packaging, where they’re from and their protected names.
Mt Tam from Cowgirl Creamery
Back in November, when I was in San Francisco, I dropped by Cowgirl Creamery and tried their Wagon Wheel cheese. What I didn’t know at the time is that Cowgirl Creamery’s most popular cheese is actually Mt Tam. So, it came as a surprise when I found several wheels of Mt Tam at Whole Foods […]
Truffle Tremor from Cypress Grove
I am excited to talk about the next cheese, it actually comes recommended to me by one of my fans (see below). Truffle Tremor comes to us from Cypress Grove Chevre, Arcata, CA. It is a ripened pasteurized goat’s milk cheese. It looks pretty typical from the outside, but as you might infer from the […]
Brie: What you need to know
What Brie is, how to eat it without a faux pas, and how to bake it.
Overseas cheese: Innes Log
A dense, unpasteurized goat’s milk log from Neal’s Yard Dairy in London, plus a look at two of its shops.
Robiola Oro
A creamy, rich cow’s milk robiola from Italy, tried with a baguette, tomatoes and chardonnay.
Tomino Boscaiolo
Tomino Boscaiolo is a soft Italian cow’s milk cheese made for melting. Here’s how it went in a skillet, with a Merlot that didn’t help.