Kategori: Süt ve Günlük

One of the most common questions I hear while working a cheese counter is, “What’s the best way to store my cheese?” The answer is never simple but often involves using a kind of material that is designed and built for the task. When

When it comes to cheese desserts, cheesecake comes to mind first. With its smooth and creamy texture and crunchy graham cracker crust, cheesecake never disappoints. Cannoli filled with sweetened ricotta or tiramisu with layers of mascarpone are also popular. However, they are not the only cheese desserts

Two civic minded Israelis are the masterminds behind Sidewalk Citizen Bakery in Calgary, home of possibly the best grilled cheese sandwich ever. But more about the sandwich and its winning combination of cheeses later because a great sandwich actually starts with great bread. In the case of Sidewalk Citizen Bakery’s

“I feel like I’m doing exactly what I’m supposed to do,” says Rachael Lucas, a cheese and wine specialist who calls herself The Cheese Lady. “It’s taken a long time. I’m 45 years old, a total late bloomer, but I just had no

While the origins of this major holiday which takes place on June 4th—like those of National Cheese Lovers’ Day (Jan. 20), National Grilled Cheese Sandwich Day (April 12), National Cheese Curd Day (Oct. 15) and National Cheese Ball Day (April 17)—are unquestionably tied to the dark forces of public relations

Switzerland is known for chocolate, cuckoo clocks, the Alps, and cheese… especially Emmentaler, identifiable by its eyes or holes, and Gruyère, the country’s most exported cheese. Both are technically Swiss cheeses, but not all Swiss cheese is Emmentaler or Gruyère. 

Emmentaler and Gruyère have been produced in Switzerland

I grew up in Chicago, but it may as well have been in Poland. My parents, both born there, kept our roots alive through food, as many immigrants do. Living in Chicago, a city with the highest number of Poles outside of Poland and broad access to Polish

Romanian cheese is one of the country’s best-kept culinary secrets, in part because even the most traditional varieties are best enjoyed in Romania. These are cheeses rooted in centuries-old pastoral traditions and shaped by the diverse geography of the Carpathians, Transylvania, and the plains. Romania’s cheese culture is

Feta comes to mind first when most people think of white brined cheese. The crumbly, tangy staple is a fixture on Greek salads or marinated as part of a Mediterranean-inspired charcuterie board.

The truth is, feta is just the beginning. People across the Mediterranean, Balkans, and

How do you become a cheese expert? If you’re Laura Werlin, aka Cheezelady, …” it’s a combination of intuition, passion and luck colliding.” This James Beard award-winning food writer, speaker, and media spokesperson did not follow a traditional route to her food career. An assignment manager, producer, and news