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.
After a record-breaking summer of heat, I have been chomping at the bit for a breath full of cool, crisp, fragrant autumn air. My husband and I packed a weekend bag and headed into New England for a couples weekend with some long-time, but long-lost friends.
When the duck hits the pan, it immediately releases a sour, musty odor that fills the nostrils — and the whole house for that matter. It sizzles, and you wait for River & Glen’s duck prosciutto to crisp up. Upon reaching the perfect temperature, the crispy duck is whisked away to a waiting dish and […]
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 […]
Growing up in the South I was completely surrounded by everything pork, from bacon to bbq. Now that pork is the new BLACK, I feel an urge to share some of my knowledge about the swine, cause I do “dig on pig.” When most people hear the word “country ham,” the response is usually one […]