The Wisconsin Artisan Cheesemaker Guild is a new organization related to Wisconsin Cheese Originals. Like Wisconsin Cheese Originals, the Guild is the brainchild of Wisconsin cheese whiz Jeanne Carpenter, and aims to offer networking and educational opportunities for beginning and current artisan and farmstead cheesemakers.
Here's how it works: currently, the guild is open only to beginning or current artisan or...
Classic combinations like tomato, basil, and mozzarella can't go wrong, but stuff them in a grilled cheese sandwich, and suddenly they've become extra right.
You know what else makes a heck of a good grilled cheese? Mozzarella, tomato, basil, and some good olive oil. That's what.
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Photo by J. Kenji Lopez-Alt...
Beer is a complicated, diverse thing -- take it from someone who knows his suds. Garrett Oliver, brewmaster at renowned Brooklyn Brewery, lays it down for us.
There are beer experts, and then there’s Garrett Oliver. A professional brewer since 1989 and brewmaster of Brooklyn Brewery since 1994, he literally wrote the book on beer—two of them. In both The Brewmaster’s Table and The Oxford Companion to Beer, of which he was editor in...
Since it's a fresh cheese, ricotta doesn't last nearly as long as other curds. This means finding uses for it faster, and while you can snack on spoonfuls of the stuff, it's so much more fun to cook with it! Need ideas stat? The Kitchn's got ya covered.
Usually half-used containers of anything make me want to pull my hair out as I scramble for ways to use them up before the contents go bad. Not so with ricotta! In fact, I find myself looking forward to having a few...
Cheese in the pasta and cheese in the broth? Yes, please. This recipe just screams to be made in large batches, and can be prepped far ahead of time, so it's perfect for a dinner party.
This is actually a surprisingly un-fussy dish to make for a dinner party. The tortellini can be made several days (or even up to three months) ahead and frozen. The broth just needs to simmer for about a half an hour and then you cook the tortellini right in the infused broth.
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Northern California boasts some of the best cheese in the country. Fancy a tour? Hit one, some, or all of these farm and dairy tours in the Bay Area.
Obsessed with creamy Mt. Tam? Besotted with Barinaga Baserri? Or simply smitten by the spectacle of baby goats and lambs? When spring rolls around, some of Northern California's top dairy farmers and cheesemakers throw open their doors to families and small groups eager to learn more about the art of cheesemaking.
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Storing cheese is a delicate business, and if you want to get the most out of your cheese, it's best to follow protocol. A cheesemonger and expert breaks it down, via Serious Eats.
And, because someone always asks: Please, for the love of god, don't freeze your cheese, ok?
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Yes, ramps are available in only part of the USA. Apologies to our Southern US fans. And to our Northerners...if you haven't put ramps on pizza yet, do it now. You're welcome.
At the top of this list are ramps, also known as wild leeks. They’re grown mostly in the East Coast cooler climates, and are only available for a few weeks each spring. People get a little gaga over them — they have a reputation for being overhyped, which is a funny thing, don’t you think, that we...
In case you needed a pick me up, here's one of the cutest cat videos on the Internet.
If only this kitten could apply its zest for milk to other more productive things, it would go very far in life.
Sure, anyone can make a grilled cheese, but there is a formula for perfectly crisping buttered bread, melting cheese to molten goo, and avoiding the all-too-familiar burn-and-scrape method. It involves Comte, day-old bread, and one heavy pan.
Make sure to use enough butter so that it really forms a good layer of contact with the bread. Butter does more than add fat and flavor—it provides a medium through which heat is distributed. If you don't use enough butter, you'll...
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