• Ragusano cheese in Ragusa

    When In Ragusa, Eat Ragusano

    If Sicily has a cheese capital, it must be Ragusa, a baroque town on the southeastern part of the island. Here, my cheese lover, you may experience a thousand diversions, from visiting the beautiful Dipasquale’s Casa del Formaggio (cheese shop) in the heart of town to booking a cheese tasting at CoRFiLaC, a research center devoted to […]

    Read More

    When In Ragusa, Eat Ragusano

  • Photo by David Kessler

    Tasting the Cheeses of Sicily

    For the cheese-curious traveler in Sicily (or Italy, for that matter), there are several useful books to read in advance: Slow Food’s Italian Cheese and Italy Dish by Dish. Before I left the States, I scoured them both and spent an evening at my kitchen table making a list in my journal of all the divine […]

    Read More

    Tasting the Cheeses of Sicily

  • Ricotta Infornata from La Paisanella in Sicily

    The Baked Ricotta of Mirto

    Before my Sicilian cheese trek began, I saw images of  “Ricotta Infornata” — sheep’s milk ricotta pressed into forms and baked to a dark chocolate-brown color. Naturally, I was curious to find a source. My co-conspirators, Marriane and Cindi, helped me suss out the small town of Mirto in the Nebrodie Mountains which is home […]

    Read More

    The Baked Ricotta of Mirto

Bachelorette Cheese Board

A Lacto Bachelorette Party

Molly didn’t want strippers at her bachelorette party. Instead, she wanted cheese. So, down I swooped to help plan a lacto-centric bachelorette party with a pair of cheese boards, each with a special theme to toast the bride in her next life.   Love & Prosperity: Triple Cremes & Truffle Board Wisdom & Long Life: […]

Read More
Mark Twain and Montgomerys

Montgomery’s Cheddar Meets a Scotch Cocktail

Have you ever nibbled a morsel of clothbound cheddar and considered pairing it with a cocktail? Until about a year ago, I used to reach for a nut brown ale or a grapefruit-y IPA. Perfectly acceptable. And delicious. Especially for a ploughman’s lunch. But lo, then I sipped a Mark Twain. A Mark Twain is a cocktail made […]

Read More
Scharfe Maxx and a Sling

A Cheese and Cocktail Love Note

Friends and Loved Ones, as most of you know I have spent the last two years making cocktails for a new book, The New Cocktail Hour (Running Press). Over 400 mixed drinks. In my kitchen. Usually with my brother on Skype, the two of us shaking and stirring in our respective homes (he in Madison, Wisconsin and me […]

Read More