More OG than Stilton Himself
Many cheeses are delicious melted over cooked vegetables,
but I’m especially into what Cantal does in this situation.
Cantal is a raw cow’s milk cheese with a firm, crumbly texture and a rich buttery flavor.
It melts into silk and its slight earthiness is a perfect match for hardy summer greens.
Raw milk cheese is exactly what it sounds like.
It’s cheese made with raw, or unpasteurized, milk.
It’s a lot like having raw, or unprotected, sex: you experience so much more pleasure.
Read on to get all of your raw milk cheese questions answered.
It finally feels like fall here in Chicago and I’m ready for roasted root vegetables, spiced apple pie, and too much whiskey.
You know what goes well with all of those things? Bleu d’Auvergne, a mild and rustic blue cheese from France.
It’s affordable, widely available, and easy to pair with any combination of fall flavors,
from spiced pumpkin to caramel apples.
You can crumble it on almost anything. Here are three bites to inspire all your bleu fantasies.
I’ve finally entered the world of cheese and cocktails pairings! It’s all thanks to The New Cocktail Hour, a recently released cocktail guidebook for the at-home mixologist. It’s filled with approachable yet delicious recipes complete with a snippet of history behind the drink, food pairing suggestions, and descriptions so vivid you can almost taste them. It’s also written by Tenaya Darlington, one of my all time favorite cheese bloggers, and her brother Andre, a cocktail aficionado and blogger himself.
I’m nuts for absinthe, so I took it upon myself to come up with the ultimate green fairy pairing to pleasure my licorice-loving palate. I matched an absinthe-washed cheese with an absinthe-rinsed cocktail and found myself in a murky storm of ecstasy.