Some cheese is sweet and milky. Some is salty and pungent. Some cheese are spreadable. Some melt into long, gooey strings while others hold their shape or don’t melt at all. If you want to learn more about types of cheese, check out my Cheese Primer but here you’ll find in-depth information on many available cheeses, from creamy young goat cheeses to crumbly and crystallized aged Parmesan Reggiano.
A Great Value Washed Rind Cheese – Fleur d”Aunis I really like this cheese because it is a “value” cheese” however it is still an imported cheese from France so it’s not going to be that inexpensive. It’s also a “washed rind” cheese that is first bathed in Pineau des Charentes, a Cognac-fortified aperitif wine […]
Taleggio – One of the Best “Value” Cheeses Lately I’ve been on the hunt for “value cheeses” and the washed rind Taleggio from Italy is one of the best examples I can describe that fits my idea of a great value cheese. Taleggio is a washed rind cheese that can be found in every gourmet […]
One of My New Favorite Goat Cheeses If you enjoy goat cheese and are looking for one to serve to friends or just enjoy at home with a piece of French bread, I recommend you take a look at Caprifeuille. I was looking for a cheese to serve at a small dinner party with some […]
Pecorino (peh-koh-REE-noh) Romano Cheese From the word pecora which means ewe in Italian, cheeses made from sheep’s milk in Italy are called pecorino. Although the majority of pecorino is made in southern Italy, especially Sardinia, the best known pecorino is Pecorino Romano. Genuine Romano is only produced in the province of Rome from November to […]
Nuvola di Pecora – An Italian Sheep’s Milk Cheese Here comes a semi-soft sheep’s milk cheese from Northern Italy that’s rustic in style with a creamy and meaty flavor. Somewhat hard to find, Nuvola di Pecora or “Sheep’s Cloud” comes from the Emilia-Romagna region of Italy between the Appenine Mountains and the River Po. […]
Creative Commons: Tangopaso Hey, There’s A Stick In The Middle Of My Cheese! The first time I tried cutting into this cheese, I noticed a stick in the middle of it. It looked like a cheese Popsicle. It turned out to be a straw and not a stick and is used to help the cheese […]
Cypress Grove’s Humboldt Fog Cheese This may just be my favorite American cheese and I’m not talking about the stuff you put on grilled cheese sandwiches. The first time I tried Humboldt Fog was at one of our local cheese specialty foods store. I asked the counter person for some suggestions on interesting goat’s milk […]
Morbier Cheese – (MORE-bee-yay) – a semi-soft cow’s milk cheese You are going to love this cheese! I tasted Morbier for the first time at my friends gourmet market and loved it. Since then, I have purchased and served Morbier dozens of times. I like it because of its flavor, texture and history. Make sure […]
About Camembert Cheese Created somewhere around 1789 – 1791 by Marie Harel, a peasant woman and said to have been christened by Napoleon himself, this cow’s milk cheese (40 to 45% fat) is world renown. It comes from Normandy, France and is a great example of a rich, creamy cheese that when ripe is “as […]
Cashel Blue Cheese So it makes sense to talk about one of my new favorite blue cheeses, Cashel Blue, that comes from Beechmount in South Tipperary Ireland. What’s really interesting about this cheese and makes it a perfect choice for St. Paddy’s day is it is named after a medieval castle called The Rock of […]
I'm a work-at-home dad who enjoys cooking, learning everything I can about the culinary world and sharing it with you. To learn more about me... Read More
What is Demi Glace? I am a huge fan of demi-glace for preparing classic sauces like mushroom or peppercorn sauce but I have to warn you, it is a huge process to make classic demi glace at home. It is not for the faint of heart but well worth the effort – at least once. […]
Penne Pasta with Roasted Tomatoes and Fresh Mozzarella
How to Make a Delicious Pasta Meal with Roasted Tomatoes & Fresh Mozzarella In our house we typically have a weekly “What’s On Hand” meal where my wife and I find ingredients in the refrigerator and pantry that need to be used sooner than later and prepare a pasta dish, stir-fry or Mexican fajita. This […]
Pan Roasting—the Chef’s Secret Cooking Technique One of my favorite cooking techniques not talked about in most cookbooks If I could teach you just one chef’s technique that will help you save time in the kitchen and deliver a thick cut of meat to the table with a perfect sear and juicy medium-rare throughout, it […]
