A dense, unpasteurized goat’s milk log from Neal’s Yard Dairy in London, plus a look at two of its shops.
Overseas cheese: Innes Log
Cottage (is it?) cheese
Is cottage cheese really cheese? A tub of curds, a pile of serving ideas, and a label-by-label comparison with yogurt.
Mystery cheese
It’s easy to eat cheese when it’s right in front of you, but it’s hard to write about when you don’t know what it is. Do you know what cheese this is?
Going to London in August
A 2011 announcement: my first trip to London, and a request for cheese shop suggestions.
Cappelletta
A very soft, unpressed three-milk robiola from Piedmont that sweats on the plate and is best on warm bread.
Mascarpone madness
Mascarpone by Maciej Łebkowski
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 […]
Caprino Cheese
Caprino cheese is made of goat’s milk and is from the Piedmont region of Italy; its name actually comes from the word capra, which means goat.
Zabar’s Cream Cheese
Tasting Zabar’s house-made cream cheese on the Upper West Side, with bagels from H&H across the street.
Robiola Oro
A creamy, rich cow’s milk robiola from Italy, tried with a baguette, tomatoes and chardonnay.
The cheese rundown
Eight months and 36 cheeses in, a first top ten of the cheeses I would happily eat again.