Made from pure Jersey milk from a farm in northern Holland, which Benjamin got to visit on his last trip there (lucky duck), Nylander is bursting with bright grassy notes and sweet, buttery undertones. Though the texture is semi-firm, it has the addictive, candy-like quality of much older, crystal-filled goudas. If there were a high school comprised of goudas, Nylander would be the head cheerleader, full of cheesy spirit and ready to explode with enthusiasm. It’s too special to blend into a dish – enjoy on its own and savor every bite.
The collapse of the Swiss Cheese Union ten years ago has allowed many traditional cheesemakers to branch out and create new Swiss styles. One of these is Scharfe Maxx, semi-firm like its mountain cousins, but much creamier and sharper. Look for it at your favorite cheese shop if you're an alpine fan.
f you can find it, do. It tastes of caramel and nut and fudge. It's slightly funky, in that toasty, melty, cheesy kind of way. The finish is long and sharp, nearly tickling the tongue. And if you're not stuffing artichokes with a soufflé made of the stuff, find a round, full-bodied white to wash it down with.
We've seen quite the variety of grilled cheese fillings. Cured meats, pickles, jams, fresh veggies, herbs...but none are as hotly (pun intended) debated as avocado/guacamole. Some feel avocado should never be warmed. But others insist upon the glory of guacamole in grilled cheese. Where do you stand?
My hedonism knows few bounds, but buttering cheese might be one of them. As we all know, avocados are the butter of the plant kingdom, so this sandwich is the next best thing. And it's easy for us to fool ourselves into even believing it's healthy, what with its greenness and good fats and all. Right?
Photo by J. Kenji Lopez-Alt
Whether you're a local or a tourist, scope out this list of Nashville watering holes curated by Serious Eats. Who knows, you just might find your new local joint. Have a favorite that's not on the list? Let us know below.
With outmoded state laws, like the legal split between high- and low-gravity beers (a demarcation at 5% alcohol by weight, or 6.3% by volume) and the "franchise laws" of the wholesale distribution system, Nashville once seemed destined to remain a craft beer backwater. But luckily for the locals, breweries have been popping up like a game of whack-a-mole—just you try and keep up.
Photo by W.S. Lyon
Love the suds? Take a beer-cation by visiting one of these fun, interactive breweries across America.
These trips might not be Robert Parker-approved, but will rank highly on any culinary traveler’s radar. Depending on where you visit, you can take a tour, frequent nearby food trucks, catch a concert, play a game of pool, or take home a few liquid souvenirs. Many offer family friendly visits, too. So, leave your passport at home. We’re headed on a coast-to-coast tour of America’s best craft beer scenes.
Photo by Flickr/Smitten with Kittens
Compound herb butters can take any dish from drab to fab. The best part? They're super easy to make, and can be prepared ahead of time and stored in the freezer. So what are you waiting for? Get in the kitchen and make one of these butters!
As vehicles for fresh herbs and aromatics like garlic and citrus zest, compound butters can brighten up simply cooked fish, meat, and vegetables, even baked potatoes. Mixed, rolled into logs, and wrapped in plastic film or waxed paper, herb butters keep well in the freezer. That makes it easy to have a variety on hand to slice as needed.
Photo by Chris Rochelle / CHOW.com
If you're like us, you can't get enough cheese. So let's get back to basics: mozzarella. The extremely versatile cheese is amazing in cooked dishes, including grilled cheese, pasta, and salads. Check out these mozzarella-heavy recipes to curb your craving all week long.
There are a lot of great cheeses out there. And clearly we're fans of all of them. We can't get enough of the sharpness of cheddar; and the creaminess of goat cheese gets us every time. And we will forever have a soft spot in our hearts for mozzarella cheese -- whether it's fresh buffalo or the part-skim pre-grated kind.
Photo by Family Fresh Cooking
Crepes are often served for breakfast in America, but we needn't forget their savory potential. These buckwheat crepes cry for something besides syrup, and it just so happens that a pat of Brie and sauteed Swiss Chard fit the bill perfectly.
The crepes I’ve made here are whipped up – literally – in a blender, which I’ve found bypasses the resting time I usually like to extend to crepe batter. Swirled in a nonstick skillet, these crepes are a close relative to those I would buy from a crepe stand on my way to class. I filled these with Swiss chard and a nice hunk of Brie for reasons that likely require no explanation, and served them alongside a salad of simply dressed and seasoned greens.
Get the recipe
Photo by Caroline Wright
Who says fitness and cheese can't coexist? The Sports Cheeses Tumblr proves they can, cleverly altering the well-known sport brand logos of Reebok, Nike, K-Swiss, and more to include some dairy action. Oh, does the blog look familiar? That's probably because it's a throwback to the Windows 98 homescreen. Nostalgia and cheese jokes? We're hooked.
For Chef Graham Elliot, grilled cheese is a sandwich perfected. And that says a lot coming from someone who's made an appearance on Iron Chef America. So, what keeps him coming back to the grilly?
Growing up, my mom would occasionally make them, but when she did, she'd cook like 20 at a time. They'd be cut into quarters and stacked a foot high on the plate. Sadly I recall that the majority of them received the old burn-and-scrape technique.
Photo by Esquire