If you only serve one cheese at Thanksgiving, let me make a suggestion: try Gorwydd Caerphilly (pronounced GOR-with CARE-fully). Not only is it spectacular, it’s essentially three cheeses in one. If you want to have a little fun, treat your friends to a three-part tasting by giving everyone a thickish slice and instructing them to identify the three parts: (1) the rind, (2) the gooey layer below the rind, (3) the cakey white center.
Years at Di Bruno Bros.: about 3 Hometown: Bayside, Queens and North Merrick, Long Island His specialty: I deal with a lot of our affinage, especially of the washed rinds. Affinage is essentially cheese care at its highest form. His cheese of the moment: Muffato, a Northern Italian blue coated in mint, chamomile, and marjoram [...]
Here’s the wedge every cheesemonger is talking about: Pleasant Ridge Reserve. Earlier this month, it won “Best in Show” at the American Cheese Society Awards – a.k.a. the Oscars of artisanal cheese. Pleasant Ridge Reserve has taken this top honor not once, but three times. Incroyable. If you want to try the “it” cheese of [...]
I started back to work this week after summer vacation, and believe me when I say: Grrrl needed a martini. That put me in the market for an after-work cheese, something strong enough to stand up to gin. Enter Pecorino di Pienza, a Tuscan sheep’s milk cheese that loves olives, cured meats, and, oh yes, martinis.