Recently I did a presentation on West Coast cheeses for a group of visiting chefs from Asia. After a guided tasting of the dozen cheeses I had selected, they had questions. The only one that stumped me was, “What’s your favorite West Coast creamery?” I didn’t have a ready answer but, in thinking about it afterward, one producer did keep coming to mind for its back story, its values and the consistent high quality of its cheeses. I could never name the favorite among the many worthy creameries on the Left Coast, but Cascadia Creamery is definitely on the short list.
Read moreWhen in Naples…
Opting to follow the crowds instead of the guidebooks, my husband and I ended up in a packed working-class lunch spot in Naples a few years ago. After a glance around, we decided to have what everyone else was having: rigatoni in tomato sauce topped with a dollop of snow-white ricotta. Eyeing the other diners, we did what they did, stirring in the fluffy ricotta before diving in. The cheese made the tomato sauce so mellow and creamy. If you’re preparing pasta with tomato sauce in the weeks ahead, please try this technique. If your sauce also has eggplant, zucchini or sweet peppers, so much the better.
Read moreWho Made Your Goat Cheese?
Where goat cheese begins: California cheesemaker Erika McKenzie-Chapter of California’s Pennyroyal Farm
After decades of effort by U.S. creameries, “American cheese” is no longer a laugh line. Consumers know that our country produces many exceptional cheeses that rival those from Europe. But these days it’s not always clear what “American cheese” means. If a fresh goat cheese is made in California with imported frozen curd from Spain, is it still American? Is it even, to be perfectly literal, fresh cheese?
Read moreGrill This Cheese, Please
Receiving a new sheep cheese wrapped in grape leaves was all the excuse I needed to fire up the Green Egg. But receiving cooking instructions from the cheesemaker made the decision inevitable. “I recommend grilling it for 5 to 6 minutes, until it gives when you pick it up with tongs,” says the maker. “I love grilling peaches with it.”
Read moreEight Great Values
Just when you think there are no bargains left at the specialty cheese counter, I’ve rounded up eight selections that consistently over-deliver for the price. In my view, these beauties outclass comparable cheeses that cost a lot more. “Value” doesn’t just mean you paid a low price; you can always find inexpensive cheese at the supermarket. Value means you got more than you paid for.
Read moreCanada Rocks the Cheese World
Winning wheel: Raclette de Compton au Poivre/Photo: ACS and Valerie Tobias Photography
For the first time in its 38 years, the American Cheese Society competition’s Best of Show is Canadian. Not only that, but the runner up is, too. Both winning wheels were made in Quebec, by different creameries, and they topped 1,600 other entries from North America. Fortunately, a Washington State cheese placed third to prevent a Canadian sweep of this prestigious annual judging.
Read moreNewcomer at a Nice Price
A cheese shop owner told me recently that he now prices his inventory by the half-pound instead of by the pound. The sticker shock was just too much for some customers and hardly anybody buys a pound of cheese anyway. I get it. At least for me cheese is a deductible expense, but I’ve been watching the climbing prices with alarm. Good cheese should be an everyday pleasure, not a pain point. Which is why I was eager to devote a session in my World Cheese Tour series to products that over-deliver for the price. The class is sold out, but pictured above is one of the amazing values I discovered as I researched the best selections for the evening. I’ll share the entire class lineup in next week’s Planet Cheese post, but this highly aromatic little guy will be on the plate. What a bargain!
Read moreYour Best Pesto Starts Here
We made the summer’s first pesto from garden basil last week. Doug and I enjoy pesto year-round from frozen basil (more on that later), but nothing compares to the version made with those first tender, sweet leaves. They get tougher and spicier with summer heat, so the next three or four weeks will be a relentless Pesto Fest around here.
Read moreMake it the Tastiest Independence Day Ever
Photo | Sara Remington Photography
If you’re looking for some fresh ideas for the Fourth of July—whether you’re the host or a guest—I hope you’ll find some inspiration in this recipe roundup. It’s heavy on ice cream because…ice cream. But you’ll also find a yummy dip, a famous potato salad, my favorite burger, grilled corn salad Mexican style and more. These tested recipes should have you ready to party all summer.
Read moreRelearning Greek Salad
I’ve been to Greece enough times to know that a Greek salad never contains lettuce. Or almost never. Doug and I ate a lot of Greek salads on our recent vacation and only one—a deviant—had leafy greens. As familiar as I am with this iconic summer dish, I did learn a few more do’s and don’ts on this trip. In fact, when I asked one of my hosts about an ingredient that most Americans include, her eyebrows shot up in alarm. She all but shuddered. So, in the service of authenticity and international relations, here are a few observations about how to make an unimpeachable horiatiki that won’t dismay any Greeks.
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