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.
Tag: Cow’s Milk
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.
Fontina: an Italian Alpine cheese
Fontina is an Italian raw milk cheese from the Val d’Aosta region of Italy. The Aosta Valley is a semi-autonomous, French-speaking region in north west of Italy, located near the Alps, by the French and Swiss borders.
Havarti: Danish cheese, and not the other way around
When we think about Danish cheeses, we often think about Danish Blue, Esrom, Danbo… but, by far the most popular cheese that is exported from Denmark is Havarti.
Camembert: cheese in a box
Camembert is a bloomy-rind cow’s milk cheese, which comes from the Normandy region of France. Most people are familiar with this cheese, but oftentimes confuse it with Brie–which is wildly more popular. If you are one of these people that has a hard time telling the difference between Camembert and Brie, read this article on […]
Australian cream cheese in the Midwest
Oddly enough, there was actually a great number of Australian cheeses in Minnesotan supermarkets. While this violates my “eat local foods” while travelling rule, this one—despite being quite commercial—stood out as unique because of its interesting flavorings.
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.
Brie: What you need to know
What Brie is, how to eat it without a faux pas, and how to bake it.
Cappelletta
A very soft, unpressed three-milk robiola from Piedmont that sweats on the plate and is best on warm bread.
Mascarpone madness
Mascarpone is an Italian fresh cheese made from cow’s milk. It is straw yellow color with a soft texture and mild taste. It is a fresh curd cheese, but unlike most cheeses it does not use a starter culture or rennet: the cream is heated and curdled with a little acid (traditionally tartaric acid, often […]