Cheese Styles: Blue
Centuries ago, blue cheeses were probably all mistakes. Modern cheesemakers prefer consistency and control, so they inoculate the milk or curds with the mold of their choosing.
Chef’s Dish: Fortunato Nicotra’s Risotto with Pear, Grana Padano, and Balsamic Vinegar
After more than two decades at Felidia, Fortunato Nicotra ponders what’s next.
Cheese Of The Day: Ewe’s Blue
Reminiscent of Roquefort, Ewe’s Blue has a rich fruity aroma, and is bursting with piquant blue flavor.
