Cottage cheese has been having a moment, but if you’re still on the fence about it, this light and impossibly creamy pasta is the best introduction. (And if you already love cottage cheese, this will be right up your alley.) Give the cheese a whirl in the food processor with grated Parmesan, lemon zest and…
Pinot Noir, Hops, and Regeneration in the Willamette Valley
One hour’s drive south of Portland, Oregon, lies the Willamette Valley, land of world-class pinot noir, hops heaven, and change-makers who are transforming the future of travel. Towns thrive along the great Willamette River, including Portland, its largest city. It’s also home to Salem, the state capital, and more than half of the state’s population…
Gouda Crescents
A delicious Gouda filling wrapped in warm puff pastry makes an extremely appetizing small bite for your friends and family. The optional sauces can add either a little sweetness or a little heat. Feel free to increase the cayenne pepper in the filling if you want these crescents on the spicier side! Prep Time: 35…
Embrace the Traditions: Connecting With Europeans
I used to be put off by European sophisticates, so into their fine wine and stinky cheese and their high-falutin’ “terroir” that created it all. But now I love being a cultural bumpkin. Sure, I’m simple. I was raised thinking cheese is orange and comes in the shape of the bread. Slap it on—voilà!—cheese sandwich….
Homemade Paneer Is Easy Squeezy, Lemon Cheesy
I’ve often wondered what, exactly, Little Miss Muffet was eating when she sat on her tuffet. Curds and whey are what milk becomes when you heat it to a boil and add acid. This causes the milk to separate into coagulated chunks of curd surrounded by watery liquid known as whey. The splitting of milk…
Mind the Rind: Bay Area Cheese Classes Offer Deep, Delicious Dive Into Curds
By Jessica Yadegaran From Bay Area News Group San Francisco—“Always taste from mild to wild,” proclaims Caitlin O’Neill, a certified cheese professional with The Cheese School of San Francisco. We scribble the edict in our tasting notes, next to “cheddar is a noun and a verb” and “don’t eat the rind, if it smells like cat box,” trying…
Why Cheese Is Healthier Than You Might Think
Strong or mild, full-bodied or mellow, white or yellow. Cheese is an iconic food that can be found in almost every culture across the globe. It’s undeniably tasty and goes well with almost everything, but for years, cheese was thought to be the mortal enemy of cardiologists the world over. But is it? Research conducted…
Cheese Ball With Herbs and Spices
A cheese ball is the perfect centerpiece for an appetizer platter when guests come over for drinks, or as a tasty accompaniment for a winter evening’s card game with the neighbors. Despite its rather bland sounding name, a cheese ball looks elegant and beautiful. You can decorate it with pecans, walnuts, almonds, cranberries, olives, capers,…
Provoleta Is Melty, Gooey Perfection
It’s hard to go wrong with a big dish of melty cheese. Fondue, baked Brie, and queso fundido are all prime examples — provoleta is yet another. The bubbling Argentinian cheese is a dish I deeply fell for on a trip to Buenos Aires years ago. I was a vegetarian at the time, which proved…
For This Ultimate Potato Gratin, Bland, Rubbery Cheese Need Not Apply
As the saying goes, if it’s not broken, don’t fix it. I agree with this philosophy, but with one caveat: You can always add more cheese—especially when making a potato gratin. Potato gratin is a cheese lover’s gift, with ultrathin layers of sliced potatoes blanketed in oozing cheese, cream, and, yes, more cheese. It’s a…
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