In my dreams, the U.S. will someday produce aged sheep’s milk cheeses that rival the finest from Europe—the Basque cheeses from the Pyrenees; the pecorinos from Tuscany, Sicily and Sardinia; the Manchego, Roncal and Zamorano from Spain. We are getting close on quality, but I’m not sure we’ll ever compete on price. Europe’s cheesemakers typically have lower land and labor costs and fewer costly regulations. In some cases, they benefit from government-funded marketing support and operate at a volume that makes for efficiencies.
Read moreGroovy Goat Cheese Takes Blue Ribbon
At this time of year, I’m happy to eat Greek salad every day. I’m not tired of those garden tomatoes and cucumbers yet. But last week I shook things up a bit, replacing the feta with PsycheDillic, the little dill-scented goat cheese that just took a blue ribbon at the American Cheese Society competition.
Read moreNext-Generation Cheddar
Brad Sinko has already earned his place in the cheesemakers’ hall of fame with his creation of Flagship, Flagship Reserve and Flagsheep. These Cheddar-style wheels, which he developed for Beecher’s Handmade Cheese in Seattle, have won heaps of critical acclaim and awards, including American Cheese Society Best of Show for Flagsheep.
Read moreRicotta Sweet and Savory
Last week at the Napa farmers’ market, I stared for a long time at a pint basket of figs. They looked so plump and luscious, like the fruit in a Dutch still life, but I couldn’t handle the price. Dumb. Next time I’m caving, and I’m making a favorite summer dessert: whipped ricotta, halved figs, honey and poppy seeds. Adding raspberries, blackberries, apricots or peaches—all abundant right now—would only make the dessert more inviting. You can arrange everything on a platter—ricotta on the bottom, fruit, honey and poppy seeds on top—or assemble in a martini glass or footed compote.
Read moreMais Non, It's Not Morbier →
If you’re a fan of Morbier, you need to taste Spring Brook Farm’s Ashbrook. This new Vermont cheese, a Morbier lookalike, leaves many examples of the well-known French cheese in the dust.
Read moreThe New Pub Grub
Across the country, creative cheese professionals are helping upgrade the image of pub food. Who would have thought you could sell beer without burgers? But in some new beer-centric establishments, artisan cheese platters are getting top billing.
Read moreThe One and Only Monterey Monterey Jack
For years, I’ve thought of Monterey Jack as the White Zinfandel of cheese. It’s easy to like, reasonably priced, available everywhere and—I would hope—a bridge for cheese consumers to more interesting choices eventually.
Read moreSix Cabernet All-Stars
I’m vaguely aware that my husband, Doug, maintains a list of cheeses that go well with Cabernet Sauvignon. You might imagine that I would be the one with that list, but no, he’s the go-to source. He’s the winemaker, after all.
Read moreEmbrace the Raw
If you enjoy Parmigiano Reggiano, Bellwether Farms San Andreas and Pleasant Ridge Reserve, now’s the time to show them the love. All three are raw-milk cheeses—a shrinking category both here and abroad—and on Saturday, April 18, the spotlight is on them.
Read moreBoost Your Buying Power
Life in Silicon Valley is not all about silicon chips. Sunnyvale entrepreneur Dacia Hsueh makes time for cheese, too. By day, Hsueh consults to data centers on energy issues. But in her off-hours she’s delivering stinky wedges to members of the Silicon Valley Cheese Club, a buying group she launched last year.
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