cheese Archives - Page 5 of 8

Rennet: What you need to know

What rennet is, where it comes from, and what to know if you are vegetarian or keep kosher.

Why every fresh goat cheese gets called chèvre, and a flavored Wisconsin one tried with almond biscuits.

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.

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.

Croatia’s best-known cheese: a hard sheep’s milk cheese from the island of Pag, with notes on aging, serving and wine.

A dense, unpasteurized goat’s milk log from Neal’s Yard Dairy in London, plus a look at two of its shops.

Is cottage cheese really cheese? A tub of curds, a pile of serving ideas, and a label-by-label comparison with yogurt.

A very soft, unpressed three-milk robiola from Piedmont that sweats on the plate and is best on warm bread.

Tasting Zabar’s house-made cream cheese on the Upper West Side, with bagels from H&H across the street.

A creamy, rich cow’s milk robiola from Italy, tried with a baguette, tomatoes and chardonnay.