Cheese Photography: My Prop Drawer

Several times a week, I tear my kitchen apart to photograph cheese. When I started this blog in 2009, I didn’t even own a camera, but over the years I’ve enjoyed not just nibbling hunks, but learning how to pose and snap them. As you can see, my kitchen is the color of a washed […]

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 […]

The Cheeses of Doha

Last week, I went in search of camel cheese. In Doha, a desert city that rises out of the Persian Gulf like a mini Manhattan, I tasted camel (it tasted like lamb). I also rode a camel (wildly bumpy). But I did not get to the teat. Instead, I eyed Appenzeller, peered studiously at some […]

In Bed with Harold McGee

I don’t care if every woman in the world is consumed with British e-erotica, for me there’s only one book on the nightstand right now. It’s Harold McGee’s On Food and Cooking: The Science and Lore of The Kitchen. Granted, it’s not new — it came out in 1984 and was recently updated — but […]