The only thing better than bellying up to a lip-smacking piece of cheese is doing it with others. As vice president of Queso Diego, San Diego’s ever-growing cheese club, I can vouch for...
Can Do Culture
Winter 2012
With 25 years’ experience as a chef, Dave Danhi had his eyes on the prize at the 2009 Grilled Cheese Invitational. And though he didn’t win, he came away with something better: a winning idea for a business.
The epiphany hit him when he saw a crowd gathered around a food...
One of my favorite foods to share with friends is a big messy plate of nachos. The usual combination of corn chips, spicy salsa, beans, and melty cheese is always a crowd-pleaser, but since I’m a chef, I can hardly ever leave well enough alone.
So when culture’s editor asked me to...
Summer 2012
You’ve made it to a cheese festival—along with hundreds of other devotees who are scrambling to sample curds from artisan producers across the country. First, take a deep breath: the labyrinth has grown. The 2011 American Cheese Society Competition, for example, boasted 1,676 cheeses and...
Summer 2012
Think of crème fraîche as the perfect love child of conservative, stodgy sour cream and plain ol’ whipped cream. It has the tanginess of one with the lighter creaminess of the other. And you can make it at home easily!
While the literal French translation means “fresh cream,” crème...
Spring 2012
Smoked cheese lovers are often surprised to find out that most of the commercial smoked wedges they buy are never actually exposed to smoldering wood. Instead they’re seasoned by being soaked in a solution containing liquid smoke, a natural flavoring. While the result is certainly tasty, I’m a...
Spring 2012
Heifer International
Headquarters: Little Rock, AR
Mission: End hunger and poverty and facilitate long-lasting, positive change.
Give: Buy a water buffalo for $250 or part of one for $25...
Winter 2011
Take a cue from creative retailers and serve your cheese with some playful prose
See slideshow of witty cheese signs below
Cheese descriptions generally don’t make for exciting reading: nutty, buttery, creamy, stinky, yawn. But there are signs, quite...
Fall 2011
Combine your next road trip with adventures in cheesemaking
Those longing to learn basic cheesemaking skills can also enjoy a getaway when they book themselves into small cheesemaking classes at farms, inns, and specialty venues across the country from Hawaii, to Maine....
Summer 2011
It’s not quite the same as Michelangelo chiseling a block of marble to release his David, but Sarah Nep, Jim Victor, and Troy Landwehr patiently chip away at blocks of cheddar, Parmesan, Monterey Jack, and other cheeses, working to find their masterpiece within.
...
Spring 2011
Our Featured Can Do Recipe
Thick Farmstead-Style Yogurt
Homemade yogurt can be intimidating to make the first time, but once you see how simple it is, you'll never go back to the store-bought stuff. This is a good weekend recipe. You can prep the...
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