Breakfast Bowl with Cultured Butter, Bee Pollen, and Apple

For the New Year, I resolved to eat more good butter. Cultured butter! Have you ever tried it? It’s made from cream that has been fermented, similar to the way that yogurt is fermented. The process, which is as simple as pouring a little buttermilk into a pot of cream and letting it cure overnight, encourages flavors to develop in […]

New Year’s Cheese Board with Foodinjars

Meet Bucheron. He’s a handsome devil, isn’t he? A snowy log of goat cheese in a velveteen jacket. When he arrived on my stoop recently from Wisconsin, I invited him in to meet my good friend Marisa McClellan, cookbook author and blogger about all things canning at Foodinjars. Marisa and I were having a toast. […]

Aged Gouda with Caramel

If any cheese embodies October, it’s aged Gouda. Its color mirrors the hues you see at farmers’ markets this time of year — in butternut squash, Indian corn, Bosc pears, cider. And no surprise: the roasty sweetness of aged Gouda, pairs well with autumn flavors. I love to serve it straight up with green apples, […]

A Wisconsin Cheese Board

Lately, I’ve had a bug about dairy terroir. Wine people love to caterwaul on the subject of terroir – the taste of a place or region. But the concept of terroir in dairy tends to catch people off guard. Think about it, lovers: if grapes exude the flavor of their native soil, so must milk […]