Not Quite Cheese, But, Oh So Good

Not Quite Cheese, But, Oh So Good

It’s not a cheese, but just what is it?  The space between milk and cheese is a fluid space where cultures (that’s a good thing) may have been added, but it’s not yet cheese.  Why? Milk needs to coagulate to be considered cheese.    So what are these milky outliers?...
Curds Make Whey For Barley & Hops

Curds Make Whey For Barley & Hops

The relationship between beer and cheese is a high-wire act. It’s a narrow walk between contrast and complement.  Between sweet and sour or, in other terms, like the songwriting of John Lennon and Paul McCartney that brings out the best in both. Consider the edginess...
A Little Cheese Can Go A Long Way

A Little Cheese Can Go A Long Way

Say cheese and you may think of wedges on a plate to be served before (or after) a meal, but in truth cheese belongs at every meal.  Consider breakfast. In Norway, I was introduced to the idea of “in and out foods.”  A concept to greet a busy family’s day without the...
Watercress Is Well Worth The Hunt

Watercress Is Well Worth The Hunt

I am sorry if you have ever tasted limp greens sold as watercress in most grocery stores. A farmer’s market where the watercress is packed in ice is much better. But for the best watercress, you need to have no fear of deer, cows, horses, dogs, snakes, and barbed...