Kategori: Süt ve Günlük

The island of Naxos, the largest of the Cyclades islands in Greece, is composed of rocky ridges, dry brush, and a multitude of fearless goats and sheep that dominate the roads and terrain. These milk-producing animals, along with the island’s other 5,000 cows, have given rise to its cheese-laden fame

Editor’s note: Depending upon who you talk to, pairing IPA beer and cheese is either an easy no-brainer or a bit of a conundrum. The key is to carefully consider the style of the IPA. The right pairing can bring to mind other classic flavors such as peaches and cream

For thousands of years, people, animals and mountainous landscapes have taken part in a solemn but merry dance of transhumance. This form of pastoralism finds herders moving their flocks of livestock up to mountain pastures in the summer and down to valleys in the winter. 

The

When it comes to pairing, cheese lovers have a plethora of foods at their disposal: fruits fresh, dried, or preserved; cured meats; fresh or pickled veggies; condiments ranging from floral honey to puckery mustard; nuts and seeds, raw, roasted, or candied in a crackly shell. But one significant, cheese-friendly food—actually

There are aged cheddars out there older than the Quesos y Besos cheese shop. The small operation is tucked unassumingly into a line of industrial warehouses in a rural Spanish village called Guarromán, in the southern region of Andalusia. But a step into the operation, a taste of the award-winning

To the uninitiated, “Flory’s Truckle” might sound like an especially whimsical cheese name, dreamt up by a contemporary, hipster cheesemaker. In reality the name is as pragmatic as it gets, in line with the values of the Missouri-based, German Baptist family that makes it. “Flory” is simply the surname of

Cheese lovers often end up with bits of the cheeses left over and languishing in the fridge. While we love mac and cheese and nachos, sometimes hard cheeses just don’t melt well or have too much funk to handle the heat. What follows is a collection of traditional no-cook spreads

Like cheese itself—milk, salt, starter culture, rennet—the best recipes involving cheese add up to so much more than the sum of their parts. They fuse cultures, blend unexpected flavors and ingredients, or seem equally ideal for breakfast or dessert. Life is too short—and winter is too long—to get into a

Few cheeses have experienced a meteoric rise like burrata. Once a regional specialty found primarily in Puglia, the “heel” of Italy’s boot, burrata became a global culinary sensation. From high-end restaurants to social media feeds, its presence is impossible to ignore. In the

“Raw milk Stilton” is often used as shorthand to describe Stichelton. As a cheese educator, I myself have been guilty of using this terminology. Similar to the relationship between Herve Mons 1924 and Roquefort, Stichelton is an effort to