Drinks with Cheese: Functional Beverages to Pair with Cheese
We’ve been making our drinks work for us for centuries— coffee to wake us up, citrus to refresh on a hot day, and tea or booze for just about everything else. Even water, at its core, is “functional.” Yet this precedent has not kept supposedly operative quaffs from taking over the drink fridge at your […]
Cheese + Fish: It’s All Greek To Me
Barrel-aged feta, Cretan Graviera, and whey-made mizithra mix well with seafood in Greece.
Cheese Plate: Perfect Harmony
Louise Converse, owner of Artisan Cheese Company, curates a cheese plate that sits in perfect harmony.
The Dordogne: Cheese, Wine, and Art de Vivre
In the bucolic Dordogne region of southwestern France, appreciating what’s on your plate or in your glass is elevated to an art form. And it all starts in the hands of dedicated producers.
The Charcuterie Renaissance
Cured meats have never been cooler Photographed by Adam Detour | Styled by Kendra Smith Mankind has been preserving meat via salt, air, and time for centuries, but cured meats have probably never looked cooler than they do in 2022. On-the-go meat sticks are no longer the sole purview of Slim Jim—TikTok and Instagram are […]
Cheese Plate: Friends in Ferment
Alisha Norris Jones guides us through a microbial pairing wonderland Photographed by Adam Detour | Styled by Kendra Smith As a magazine literally named “culture,” we’d be nowhere without the busiest bodies of the food system: live active cultures. You may recognize the term from your yogurt label, but they’re also in most fermented foods—a […]
Spread-MMMs bring the party to your cheese plate
Like so many food entrepreneurs, Rebecca Montero didn’t intend to get into the business of making her savory spreads. As a young woman in the early 2000s, she moved into a New York City apartment with roommates, and they wanted to throw a party—not a pizza and beer party, but something a little fancier. Tapanade […]
Cheese +: Prosciutto Old and New
On my first day of work at a gourmet cheese and charcuterie shop, prosciutto wasn’t part of my formal onboarding. But at the end of my seven-hour shift—my head filled with SKUs, PLUs, and daily to-dos—someone requested a quarter pound of prosciutto di Parma. She was one of our tougher regular customers, but I didn’t […]
Datehini: Tasty, Good-For-You Partner for Cheese
Editor’s note: A previous version of this story (which appeared in the 2022 Innovation Issue) mistakenly attributed the cheese pairing quotes to Janet Fletcher of Planet Cheese. Many of us are familiar with tahini as an ingredient in hummus. The earthy, roasted sesame seed paste native to the Middle East also appears in both sweet […]
Drinks with Cheese: Sober Spirits
The Volstead Act of 1919—a.k.a. Prohibition—effectively banned the manufacture, sale, or possession of “any intoxicating liquor” in the United States, excepting those used for religious purposes. Backed by religious groups, the legislation was intended to curb alcoholism, domestic violence, and booze-fueled corruption. Instead, the mass bootlegging operations that ensued gave us illicit speakeasies, toxic bathtub […]
