Archive | June 21, 2012
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(Thanks for the Facebook head’s up, Artisanal!) Are you on Twitter? If so, join Artisanal Cheese TONIGHT at 7:00 PM EST for a #CheeseChat with expert, MaxMcCalman, Artisanal Cheese‘s Dean of Curriculum and Maître Fromager. They’ll be tweeting about easy summer entertaining with cheese, as well as, which cheeses are ideal to serve this time […]
First made from buffalo’s milk, and now also the product of cows, with a refrigerated shelf life of only a few days, burrata is to mozzarella as Parma prosciutto is to ham, and it’s currently flooding better menus. To make burrata, an artisan forms fresh mozzarella, but the center, or burro (“butter,” in English), receives […]