Given that I own at least a thousand cookbooks and have files stuffed with recipes I intend to make “one of these days,” it can feel like a guilty pleasure to revisit a recipe. I should be expanding my repertoire, or scrolling Tik-Tok to see what’s trending. Instead I’m looking back and recalling some favorite spring dishes—with cheese, of course!—that have entered my personal Hall of Fame.
Read moreBurrata Gets a Spring Look
Are we tired of burrata yet? Nah. This luscious cheese keeps tempting us to find new ways to use it. With California asparagus season underway and spring imminent (at least the calendar says so), I’m reminded of a terrific burrata preparation that I enjoyed in—of all places—a beer garden. Asparagus loves cheese.
Read moreEat It or Toss It?
A Planet Cheese reader asked me recently about ammoniated cheese. What causes that unwelcome smell and can anything be done about it? I call it the death rattle because it’s usually a sign that the cheese is not long for this world. Most cheeses give us clues when they’re flawed or heading south; learning to recognize those sensory signals can avert a purchase you may regret. So in this journey to the dark side, let’s take a look at some not-so-nice cheeses and analyze what may have gone wrong.
Read moreGhee Whiz
Every so often, I purchase ghee for an Indian recipe, then the jar migrates to the back of the fridge and I forget it’s there. It’s just not my go-to cooking fat, but this tasty California ghee may change that. Since I first tried it a few days ago, I keep adding to my mental list of how I’ll use it.
Read moreRobiola Roundup
I can usually tell which cheese will be the People’s Choice in my classes. If there’s a squishy one—like the newcomer here—it will almost certainly come out on top. Everyone loves creamy, and while I lean toward harder cheeses myself, who wouldn’t fall for this sexy thing? It would be a head-turner on any cheese board, and before it hits the table it will totally stink up your fridge. In a good way.
Read moreCheesemaker on a Mission
It’s probably a good thing that the artisan cheese world doesn’t have cult creameries and cheesemakers—at least, nothing like the wine world, where the fandom can be insidious. That said, I’m starting to think Connecticut cheesemaker Brian Civitello deserves a fervent following. He is so capable and so thoughtful about his cheesemaking, and I love what he does.
Read moreTriple Yikes
Beyond how it tastes, which is fabulous, I have a few things to say about this little beauty. It’s perfectly sized to share on Valentine’s Day, so there’s that. It’s definitely a contender for my favorite triple-cream cheese. In its country of origin, it’s a style maverick and you have to admire that. But then there’s the little matter of the price.
Read moreNew Kid on the Block
Does the world need another truffled cheese? Well, maybe this one. It’s Spanish, from goat’s milk, and new on the scene—just in time to add some love to your Valentine’s cheese board. Try it shaved—it feels like a silk handkerchief. Grate it for fondue, happy hour panini or asparagus risotto. A truffled cheese omelet speaks to me, needless to say. Truffles, bubbles and cheese—that’s my love language.
Read moreBoard Game
Butter boards had their 15 minutes. Now, meet the ricotta board—which, naturally, I vastly prefer. Channel your inner artist and make a masterpiece with whipped ricotta and the toppings you like. (I have some suggestions.) I love how creamy ricotta becomes in a food processor, making a luscious canvas for toasted pistachios, briny olives, tapenade, pesto, prosciutto or whatever strikes your fancy. Add little knives for spreading and bread or crackers to spread it on.
Read moreThe One Cheese Hack You Really Need
Prepped and waiting: Black Label Appenzeller
Have you ever unwrapped a piece of cheese you just bought and found that the first slice tasted like cardboard? This happens to me pretty often—more than it used to—but at least I know what to do about it. With a little trick that I’m going to share with you, I can usually remedy the problem quickly so the cheese smells and tastes like it’s supposed to.
Read more