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Also known as Mountain Gorgonzola (di monte) or Gorgonzola naturale, Gorgonzola Piccante is an Italian cow’s milk, washed rind, blue cheese from the Lombardy region of Italy. Gorgonzola cheese really only refers to cheese produced in the city of Gorgonzola, Italy. There are actually a few varieties, but the most popular are Gorgonzola Dolce and […]
Letting the wine breathe, or aerate, is all about releasing the aromas and softening the flavors by exposing it to oxygen. The idea is that the wine has been sealed in a bottle with limited exposure to oxygen.
Cider is a fermented alcoholic beverage made from fruit juice (it is also commonly referred to as “hard cider”). There are different kinds, but ciders are predominantly made from apple juice. Many people confuse cider with beer, however, in fact, cider is actually a lot more similar to wine.
Have you ever bought cheese for an event later in the day and then suddenly thought, “My friends are going to judge me if I don’t cut this cheese the right way?” I do it ALL the time. luckily, there are easy rules to remember when you’re about to slice that curd.
In early October, John (of John Eats Cheese) and I ventured out to SingleCut Beersmiths in Astoria. They pride themselves on being the first brewery in Queens since the prohibition. They also like to point out that both their address and flagship beer are 19-33 (or 1933), the year prohibition ended. During the brewery tour, […]
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.
Ever catch a whiff of ammonia from a wheel of brie? Find out why that happens and how to fix it.
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.
I’m not sure how it happened— but, I ended up spending the past 5 weekends at Murray’s Cheese Bar. It started as just enthusiasm for a great place and then turned into a quest for mayorship on Foursquare. I have written about my experience having the cheesemonger’s choice at the beginning of this year. But, […]
If you’ve tried making cheese or Greek yogurt, you have probably dumped several cups of whey down the sink. Read this article to learn how to repurpose whey in other cooking projects.