Brie and Camembert look and taste alike. Here’s how to tell them apart: size, packaging, where they’re from and their protected names.
Brie vs Camembert
(left) Camembert by Steven Lilley
Baked Camembert: a really easy recipe
To bake Camembert, heat the oven to 350°F (180°C), cut the top of the rind off, season it with garlic and sea salt, score the top, and bake it for 15 to 20 minutes, until it is soft and molten in the middle. Serve it hot with toasted baguette. Probably one of the easiest and […]
A real “cheesy” Valentine’s Day
Most people already associate Valentine’s Day with gourmet gifting; and, probably the most neglected gourmet food on this day is cheese.
Six healthy ways to snack on cheese
I used to not believe in the existence of healthy snacks because “healthy” and “snacks” are complete opposites. Otherwise my mom would let me eat more snacks. Snacking in my family is like committing a crime because the older generation’s understanding of snacks is chips and cookies. Well, they are not completely wrong but there […]
Murcia al Vino: the perfect marriage of wine and cheese
The last cheese in my brief tour of Spanish cheeses, Murcia al Vino, is a pasteurized goat’s milk cheese. It is actually a pretty unique cheese, in that: although it is technically a washed rind cheese, its rind is formed with red wine instead of mold cultures; and, it is made with high quality goat’s […]
Iberico: 3-milk fiesta in your mouth
Iberico (queso Iberico) is a firm Spanish cheese made from a mix of cow’s, goat’s and sheep’s milk and typically aged six to twelve months. It’s smooth from the cow’s milk, tangy from the goat’s and savory from the sheep’s, and it melts well, so it works on a cheese board and in cooking. It’s […]
Hiding in the esparto grass, it’s Manchego
This is very exciting, we are about to go on a tour of Spanish cheeses. I managed to get ahold of some Manchego, Iberico and some Murcia al Vino. Today, I am going to talk about one of Spain’s most popular cheeses, a hard sheep’s milk cheese called Manchego.
Cheesemonger’s choice at Murray’s Cheese Bar
I have been meaning to try Murray’s Cheese’s new cheese bar since it opened in the summer of 2012; but, for whatever reason never got out there—until now!
Lactose intolerance and the desire for cheese
by Gerry
That lobster mac & cheese you ate last night was mind-blowing; but, spending the night on the toilet is hardly worth it. Giving up the foods you love is not an uncommon problem for the nouveau lactose intolerant. I’m here to tell you that, thankfully, you don’t have to give up your beloved cheese…
Cream-filled Mozzarella, aka Burrata
Burrata by snowpea&bokchoi
Burrata is a unique, fresh Italian cheese, usually made with cow’s milk, that has a secret surprise. From the outside, it most resembles a ball of mozzarella, but in fact, this is a deception.