Though often harder to find in California then the size/color/style of the thing you're seeking in an Ikea store, Twig Farm's Mixed Drum cheese is one my favorite wheels around. Any of their cheeses charm, really, but the Mixed Drum is instantly seductive.
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This one is made by Branched Oak Farm in Nebraska. They're an organic creamery run by the Dittman family, and you haven't heard the last about them from me here- I'm featuring another one of their cheeses in my book.
Read MoreIn order to be as tasty as possible, cheese opens its arms wide to everyone. Don't matter where you're from, who's your daddy, what your name is, or if you're sweet and sugary or pickled and rambunctious. One of my latest favorite pairings? Yuzu marmalade and Alpine style cheese
Read MoreBelow I share with you photos from my tour at the Chalet Cheese Co-op- the only remaining Limburger producer in the country. If you see Limburger in the U.S. that is made in the country, it's Chalet. It may have a proprietary label, but it is always Chalet pumping the sweetly funky flavor out. Pick it up and note the dates on the label- they will guide you to finding a cheese age you love. And you will love one of them. More about Limburger in my forthcoming book.
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.
Read MoreInspired months ago by titillating 140-character cheese and dessert discussions on twitter, Pastry Chef Plinio Sandalio of Houston's Textile restaurant and I decided to collaborate on a gouda ice cream post. That is, he volunteered to supply the recipe and I would try to represent it to the best of my dessert abilities.
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