Sometimes, after a long day of tasting wine, eating artisan cheese, talking about new and novel cheeses, and slicing the said sophisticated pieces of fermented milk for others (following the one-for-them/one-for-me rule), I like to return back to my comfort cheese- the Basque Abbaye de Belloc. This is the French cheese that got me into sheep's milk.
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Last night I taught one of my favorite classes ever at the Cheese School of San Francisco- Cremes & Bubblies, and in its honor, I’m creating a guide to pairing sparkling and creamy cheese today. Why is it my favorite? Two reasons. One, I love cremes and bubbles. Separate, together, at a dinner table, at a party, on the side of the road, however, wherever. Two, I loved this class because the students were into it.
Read MoreI woke up inspired this morning to share some favorite adorable photos from cheesemaker's dairy farms I visited while traveling for the book. Not of cheese. While taking pictures of cheese is gratifying, one just doesn't experience the same excitement level they do when taking pictures of dairy animals. Cheese is alive, ever-changing, sure, but cheese always holds still. It's cute, but not baby lamb adorable. Then again, it's a heck of a lot easier to get it to hold still for the camera.
Read MoreThis 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 MoreFirst things first. People often ask how I come up with recipe ideas. Here goes 1. I get inspired. I eat out. I read cookbooks. I visit farmer's markets. I think seasonally. I read menus. I see what others are doing
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