Not long ago, it was believed only manly men enjoyed strong cheese such as Stilton, and women could only stomach dainty, mild cheeses. Luckily, that stereotype doesn't exist in the present day. Between blue-loving lady cheese bloggers, Cowgirl Creamery churning out oozy rounds of Red Hawk, and female-fronted cheese magazines (um, hi! We'd never turn down a wheel of Epoisses), it's safe to say we're not afraid of a little funk. Learn more about women and cheese below.
Many of the most prominent British cheese aficianados are women. There's Bronwen Percival, chief cheese buyer for Neal's Yard Dairy, who has a legendary cheese palate; Fiona Beckett, an expert on cheese and wine pairing; Patricia Michelson of La Fromagerie; and Juliet Harbutt, a New Zealander who has long championed the variety of British cheese.
This dreamy sweet sauce can be bought jarred, but if you're ready to make your own, read on! Serious Eats writer Joshua Bousel went on a mission to discover the best way to make Dulce de Leche at home (hint: it's not with the microwave). To discover if he sprung for regular milk and sugar, or sweetened condensed milk as a base, his cooking techniques, and more, follow the link below.
The only thing was that dulce de leche didn't seem to be much recipe to tackle—how much can you vary a formula that takes sweetened condensed milk and cooks it until thick and golden? So instead of messing with ingredients, I decided to pit a few popular methods of making dulce de leche against each other and, much to my own surprise, each produced their own unique results.
Photo by Joshua Bousel
Looking for a simple, cheese-filled holiday appetizer? Meet Baked Fontina, which is exactly what it sounds like: warm, bubbling cheese swirled with garlic and herbs, broiled in a rustic cast-iron pan. Have we convinced you yet?
The result is a baked fondue of cheesy goodness that you can scoop up with hunks of bread, toasted sliced bread, or even crackers or Wheat Thins. The garlic and herbs permeate throughout the cheese when it bakes and every bite has a blast of herby flavor. It’s heaven…melted cheese heaven.
Get the recipe
Photo by Smells Like Home
If you want to skip the bottled, preservative-laden versions of eggnog at the grocery store this year, good news: you can have your nog and drink it, too. With Erik Lombardo's foolproof recipe on Food52, there's no reason to miss out on this seasonal treat, alcoholic or not. And if you can only stomach a glass or so of the rich stuff, don't fret -- the recipe makes one serving at a time.
My incredulity disappeared the day I tried my first flip: Rich, creamy, silky, and boozy, this is exactly what eggnog is supposed to taste like. While drinks that use egg white, like classic fizzes and traditional sours, have a light and frothy profile, flips use either the whole egg or the yolk specifically, giving them a rich and silky texture by adding fat to the cocktail.
Photo by James Ransom
Impress your friends and save time with this delectable recipe from Joy the Baker. Now sally forth!
Here’s what we’re doing: crumbling goat cheese, spooning jam out of a jar, heating the jam with herbs, pouring it over goat cheese, sprinkling with pepper and BOOM! Fancy crackers and GO! This recipe leaves us just enough time to wrap our hostess gifts, comb our bangs, put on two matching shoes, and carry on carry on. Let’s let some things be easy… and let’s not tell anyone at all… except each other. This is our safe space.
Photo by Joy the Baker
Advent calendars filled with chocolate and candy are so 2012. This year, count down to Christmas with this adult-friendly craft brew-craft.
"This beer advent calendar is made from cardboard shipping tubes and a poster board printout, and makes a killer gift idea for your beer loving friend. This is a fun twist on the boring chocolate advent calendars I had growing up that were never very satisfying - to eat or to open. As an adult, my tastes are more refined. I still like chocolate, but I have a new mistress, and her name is beer."
Photo by Instructables
Cheese and seafood has sparked debate for years in the culinary world, with most staunchly refusing to pair the two. But why, argue Stephanie Stiavetti and Garrett McCord, when the pairing is so decadently delicious when done right? The duo explain the origins of the cheese-and-seafood-shall-not-touch school of thought (ahem, Italy), and how to get the match right on Smithsonian.com.
You don’t need to be a classically trained chef to pair cheese and seafood at home. Consider pizza, where cured fillets of oily, briny anchovies mingle their oils with those of melted mozzarella. Or look to classic dishes such as sea bass with fresh chevré and chopped herbs, bagels with cream cheese and lox, and our personal dinner party favorite, salmon fillets dredged in a Parmesan-bread crumb mixture before being seared in butter. Theses dishes work, and they work well.
Andy Swinscoe, owner of The Courtyard Dairy in the UK, recently paid a visit to Stichelton Dairy, where they make the "modern traditional" raw milk version of Stilton cheese. Learn how the cheese is crafted, where the milk comes from, and more by following the link below.
So Joe set up by himself to re-create what he his traditional farmhouse Stilton. Using Mick’s unpasteurised milk, Stichelton was created using very traditional Stilton techniques: a very slow set (low amounts of starter bacteria and rennet), gentle handling of the curd, and hand-ladling it to the cooling table so the curds do not break (this helps to produce the rich creamy texture that is a feature of Stichelton – and also Colston Bassett, the other Stilton which is hand-ladled.
What's better than chocolate? Booze, obviously. Don't waste 24 days of December nibbling pieces of stale, waxy chocolate when you could be enjoying a craft cocktail! Take your pick of whiskey or gin, but be prepared to empty your wallet -- these calendars will set you back a couple hundred bucks.
Drinks by the Dram writes, “As each calendar is the same you’ll be able to discuss the dram that’s revealed each day, whether it be a single malt Scotch whisky or some other treat from around the world, with other proud owners of one of the very best things ever.”
If you ask us, crème fraîche is a severely underrated item in the dairy case. Buttery, tangy, and an optimal condiment for just about anything that could use a dose of dairy, it's a staple in our refrigerators. The Kitchn's Nora Singley is partial to one brand in particular: Bellwether Farms, hailing from Sonoma County, California.
Last Thursday, alongside some smoked trout, I served Bellwether Farms' version. While most crème fraîche acts as a foil for other flavors, offering a slick of something creamy and tangy but nothing too much more complex, this one, from Sonoma County, California, had its own personality. Sinful and rich, buttery and perfectly tangy, and with a finish—an actual finish—more what you're left with when eating cheese, not a cultured milk product.