Ubriaco

Now that the holiday parties are over and more sleet is in store, a person can easily turn gloomy. If you find yourself prone to despair, I suggest a nice wedge of Ubriaco as a cure-all.  Ubriaco, which means “drunken,” is a cheese that understands darkness. It spends months in a wine barrel before it […]

Reading Raclette

So many award-winning cheeses are made in Vermont these days that it’s easy to feel Green State envy. One Vermont cheese that’s got cheesemongers buzzing this winter is Reading Raclette. Now, the Swiss make Raclette and so do the French, but until Spring Brook Farm introduced its artisanal version from Reading, no American cheesemaker had […]

Rogue River Smokey Blue

Lately, people have been asking me about smoked cheeses, so this week on the Di Bruno blog, I devoted my column to Rogue River Smokey Blue from Oregon state. It’s one of the best smoked cheeses on the market — not that competition is stiff. Most “smoked” cheeses are loaded with Liquid Smoke, a chemical […]

Highlights of the Year In Cheese

It was the year of Goudas. Every time I turned around, I was nibbling a glorious Dutch treat. My favorites: Coolea, a Gouda from Ireland, and Evalon, a goat Gouda from Wisconsin. It was the year of Twitter. Making the Zagat list of foodies to follow was fun, but it was great to discover other […]

How to Talk to a Cheesemonger

Every week, people tell me that they are too intimidated to shop at cheese counters. Because they feel unschooled in the world of dairy, they buy shrink-wrapped wedges from the cold case, carefully avoiding the eyes of the cheesemonger. As one man told me recently, “It’s like dealing with a sommelier. I feel so inadequate!” […]