It has been quite the week here in smoky Napa. The least of my worries was that I had to cancel a cheese class, leaving me with 12 pounds of fabulous cheese in the fridge. Nothing to do but donate it to an evacuation center or to the nearby first-responders’ station.
To my chagrin, neither would take it. “We can’t take perishables,” the evacuation center worker told me. “We have a caterer,” the guard at the first-responders’ camp said. Okay, then. Reject my cheese. I have a better idea. Read More
Autumn, finally. Bring on the Cheddar. But which one? I’ve been noticing something peculiar about Cheddars lately—American Cheddars, especially, but some imports as well. The tang is gone, or muted. In its place: nutty and fruity aromas and a sweet, mellow finish. Read More
Seriously, what is “seriously” sharp? You’ve seen mild, medium and sharp Cheddars at the supermarket. Maybe you’re the extra-sharp type. For some time now, I’ve been pondering what sharpness means and where it comes from. People ask me all the time what make Cheddar sharp, and I don’t have an answer. Read More