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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.
Recall the story of Little Miss Muffet and her eating her curds and whey? Did you ever know what that meant? Read this article to learn about half of this famous pair.
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.
Learn all you need to know about making India’s favorite curd cheese. Paneer is one of the simplest cheese recipes that you can make…
Learn how to select the most appropriate wine to go with food or choose for a particular social occasion.
The March 2013 edition of Food Network Magazine: the Cheese Issue covers a lot of great topics: grilled cheese, fondue, mac & cheese, and cheese boards.
Most people have no idea why there are two different colored varieties of cheddar at the grocery store. I’ll bet you’re “dyeing” to find out why…
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 […]