A goat, sheep, and cow's milk hybrid, Carboncino is a mild, creamy cheese with lemony notes, often mushroomy notes, and an ashed rind.
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If Martha Stewart ever got a hold of a Robiola di Roccaverano, I'm pretty sure she'd mandate every cheese be wrapped in leaves before being served in her presence. This leaf-on-cheese action is cuter than a toddler walking a puppy. It's more adorable than Zooey Deschanel watching a toddler walk a puppy. It proves that leaves and cheese are made to be together.
Read MoreAs the weather grows colder in the rest of the country (the San Francisco bay area just seems to be getting hotter, let's leave us out of this), I've been reminded of one burrata thing. Burrata is not seasonal. Believe it or not, my summer caprese salad lovers, people make burrata in the fall. Even the winter. Sometimes even in that period between the two, known as finter.
Read MoreRoccolo is a dream cheese. It is a holy trinity cheese. It is soft and firm and crumbly all in one. It tastes crazily varied from rind to center. It smells a little different in spots.
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