Archive | January 4, 2012
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Mary Quicke’s Diary: Quicke’s Traditional Farmhouse Cheeses
Mary Quicke’s family has been farming in the Southwest of England for 450 years. She’s keeps a diary at Culture Excerpt: “I always think of January as cold, wet and dark, the weary start of the hundred hungry days to Easter, when there is little keep for man or beast, and we all live off […]
Pecorino Brillo di Vino
Cheese: Pecorino Brillo diVino (peh-koh-REE-noh BREE-loh dee VEE-noh) Who: Il Forteto Where: Tuscany. Italy Milk: sheep Rind: natural, wine-soaked Texture: firm Shape: small wheel (~1.25lbs) Flavor: a rich sheepy tang pervaded by Chianti If you’ve ever liked “port wine cheese”, time to step up to a more sophisticated drunkard of a cheese, one that matches […]
WSJ: In Search Of – Switzerland’s Best Fondue
Great to see an extensive write-up for lovers of the melty social experience that is fondue. Excerpt: Switzerland has 26 cantons and four languages, but one dish unites everyone: fondue. Bread chunks dipped in a pot of hot cheese has been a national dish since the 1930s. Christina Passariello has details on The News […]
