Lazy Cows Make The Best Cheese

Originally posted on ALOR:
Ok so maybe the Podolica Cow is not exactly lazy, it’s just a perfectionist. Why does the work ethic of a Cow matter? One word, Caciocavallo. Perfectly subtle, slightly salty cheese, lovingly stretched and shaped by hand that is made from the milk of the Podolica Cow. Grazing in the wild over Southern…

Motion: Humboldt Fog as the NEW “American Cheese”

I’d like to make a motion, that Humboldt Fog Grande be named the new “American Cheese.” Forget that orange plasticky tasting, plastic wrapped single, by whom the makers… shall not be named. It’s true, America had a culinary phase where we got carried away with the convenience of processed, pre-packaged, pre-cooked foods. Yet I feel change-a-coming,…

The Devil’s Gulch Made Me Do It

It’s dangerous, having cheese like Devil’s Gulch around. If the full wheel is out, not fire, nor brimstone, nor the fear of snug jeans will keep Bello and I from finishing it off. I mean look at this cheese. Cowgirl Creamery is a coaxer of curd, a provocateur of cream, the ultimate seducer of suckers for cheese. Once…

Wine Country Romance in Santa Ynez

While in California, Wine Lovers owe it to themselves to make it to Santa Ynez in Santa Barbara County. Napa and Sonoma are as beautiful and enchanting as ever. However, after watching a man pass out drunk by 11am in the Oxbow Market with his rowdy companion, I could understand why they are getting a reputation…

Quesadilla: “Cotija, Cheesed to Melt You”

Ok it’s true Cotija softens more than it melts, but that’s precisely why it’s perfect for Quesadillas. I’m well aware that it’s not a traditional Quesadilla pick, but we’re talking about an American, Norwegian, Irish woman making a Quesadilla for her Italian Husband. Tradition went out the window a long time ago. So why opt for trying…

Gnocchi with Creamy Blue Cheese a Recipe of Love

Homemade Gnocchi is delicious, satisfying, inexpensive and it’s relatively easy to make, but that’s not the reason I love it. Rolling out Gnocchi reminds me of two beautiful, intelligent, highly capable, caring, warm hearted women, I respect and love greatly, my Moms. In 2012, my now Husband brought me home to Italy for the first time….

Robiola, Robiola, ROBIOLA!

If you’re looking for a big hit on your next cheese platter, it’s worth the effort to track down a good Robiola.  When it comes to getting a balance of flavor, one that tends to appeal to a nearly everyone who worships at the alter of cheese, three milks are better than one. Since 1876, the highly prized…

Lord All Murray’s Cheese is in Town!

Hold up, wait. You mean to tell me in the nearly 14 years I’ve been living away from Ohio a few things have changed? Among them, cheese has progressed beyond Gouda, Colby Jack and Sharp Cheddar? I’d started to think of New York City as the Big Cheese rather than The Big Apple while I…

Snooty Free Affordable French Wine

When it comes to wine, my Husband and I have a theory, no a rule, in a wine stores. If you want a good but inexpensive bottle, skip the French section. Maybe it’s his days spent growing up in the Piemonte region that prompts a little good natured French vs Italian rivalry, but for the most part,…

Holy Cheeses That’s Good

My Husband is to cheese what pigs are to truffles, wait that sounds wrong… what bird dogs are to… no, this is getting worse… what trained Cormorants are to Fishermen in China… nope, no better. Bad metaphors aside, when it comes to cheese, my Husband is genius. If there is a cheese to top all cheeses he will root…

Wednesday Wined Up: Bodegas Muga Reserva 2010

Last week, in my first Wednesday Wined Up post, I introduced myself as a wine novice and invited you along for some judgement free wine exploration. This week, I’d like to share a story of finding one of my favorite wines. The strong, dirty, earthy, downright regal yet highly drinkable Muga Rioja. Specifically, the Bodegas Muga…

Wednesday Wined Up

When it comes to wine, I’m a novice. My bacchanalian self is merely a child, born just under a decade ago when I first moved to New York. Pre NYC, a good red was an Astica Syrah at The Old Mohawk. Don’t get me wrong, even now, I will absolutely tip back an Astica, it’s a great…

Is Raclette a Thing Now?

Do you ever have that thing happen? That thing when previously unaware of the existence of something, once you become aware of it, you see it everywhere? That thing is happening to me now with Raclette and I find myself wondering, is this a Baader-Meinhof Phenomenon thing… or is Raclette just very in right now? Food trends are a…

Saying I love You with Figs

Growing up, Sunday was my favorite day of the week. In our house, those days started with a big breakfast, followed by a big lunch with dinner always being popcorn. We loved it, the tradition, the taste of the buttery, salty popcorn in a big ol’ bottomless kettle my family happily scarfed down while watching a movie. I…