Centerfold: Blu di Bufala
Photographed by Nina Gallant | Styled by Kendra Smith Water buffalo are not an uncommon sight in Southern Italy, where cheesemakers turn their rich milk into mozzarella, ricotta, and other fresh cheeses. In the northern part of the country, however, they are a rarity, and it is rarer, still, to use their milk for aged […]
A Journey Through Italy’s Northern Cheese Country
As the birthplace of pizza and pesto, Italy lays claim to some of the most well-known food in the world. Just like Italian cuisine, which varies widely from region to region—think spaghetti alle vongole in Naples and spaghetti carbonara in Rome—the same can be said for Italian cheese. There are more than 2,500 traditional kinds […]
Cacio e Pepe e Pepe
This twist on the classic cacio e pepe utilizes the Chinese principle of má là: spiciness and numbing.
Strawberry Mint Galette with Caputo Cheese Burrata
Burrata as a concept seems too good to be true. Mozzarella is decadent enough: a pillowy, snow-white ball of cheese, clean and milky in flavor and stretchy in texture. But mozzarella filled with cream and shreds of more cheese? To die for. The pasta filata category of cheeses, to which mozzarella and burrata belong, are […]
Stella Fontinella Veggie Stacks are Picnic-Ready
As temperatures start to rise, we get the urge to soak in the sun with some good snacks. These cheesy veggie stacks are portable, colorful, and delicious.
Great 28 Pairings: Bresaola
Bresaola is lean and packed with lots of flavor, creating a smoky, herbaceous situation that elevates any antipasto experience.
Salumi and Formaggi
We’re not entirely sure how dry-cured meats and cheeses became such a quintessential pairing. But the resulting taste is undeniable.
Ask the Monger: What’s That Creamy White Stuff In Burrata?
What makes the soft and buttery magic of a good burrata come to life?
