Cheese Book Giveaway

So here’s a little challenge. If you were going to create a local cheese plate to represent your state, what would it look like? If you live in Florida, would you serve cheese with alligator? If you live in New Mexico, would you pair local cheese with a dusting of Hatch Pepper? I’m asking you […]

Before and After Raw Robiola

Italy Dairy: I’ve been back from Italy for more than a month now. But I still wake to the taste of raw Robiola. You see, on my last day in Milan I decided to pick a single cheese and eat it for breakfast. Of course, I wanted something pillow-like. And I needed it to be […]

My Dream Cheesemaker Dinner

Do you know this man? His name is Giorgio Cravero, and he is coming to dinner. His family in Bra ages the Cravero Parmigiano that I am always raving about on this blog. (I love to used the rinds to make soup stock.) How about this Cheddar made by the one and only James Montgomery? […]

How Pork Becomes Prosciutto

Italy diary: Since joining a cheese cult several years ago, I find myself in a regular quandary over prosciutto. First, I can never remember how to spell it. (I before U, I before U!) Second, no matter how many times I wrap it around a Stilton-stuffed date, I can’t wrap my head around how prosciutto […]

Gelato University

Italy Diary: At Carpigiani Gelato University, even the bathroom doors send a message: gelato is everywhere. If you have ever wanted to make gelato, explore its history, regard Soft Serve machines from every era, or read literary quotes about ice cream by Flaubert, well, you can do that here. In Bologna. At the factory that […]