You Bring the Wine, I’ll Bring the Cheese

Here’s one of my favorite party tricks: give your guests the assignment to bring a bottle of wine that fits into one of three categories (bubbly, big red, or dessert wine). Then run to the cheese shop and buy six hunks of cheese — two cheeses to match each wine style — and a little […]

Cheese at the Wedding

What’s lovelier than eating Gouda amid fall leaves? Don’t try to imagine anything sweeter, especially at a wedding. Where there is lace, there should be exquisitely crystalline cheese. Where there are groomsmen in skinny ties, there should be craft beer — preferrably from Brooklyn. Marry the two together, and you might as well throw a […]

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 Trio of Ferments at Stoudt’s

In Lancaster County, Pennsylvania, the Stoudts are an enterprising family — at Stoudt’s Brewery and Wonderful Good Market, they make beer, bread, and cheese. Over the weekend, I joined cheesemaker Elizabeth Stoudt to pair these three ferments and lead a tasting class. The focus was on October flavors — it happened to the weekend of […]

Sheep Cheese with Chipotle Oil

Let me present this fall’s most recent condiment dilemma: chipotle oil. I know, I know, life is full of meatier concerns, but when I can’t solve the world’s problems I like to yank open a kitchen cabinet and work on my own little Pandora’s Box. Thus, yesterday’s puzzle: chipotle oil is hot and smoky, too […]