Today's Fresh Blogs...

• Cheese Course: Reypenaer

  Published: June 24, 2008, 3:01 pm

  Tags: Artisanal Cheese, Artisanalcheese, Cheese, Cheese Course, Cheesecourse

  Filed under: Cheese, Artisan Foods, Cheese CourseOne of things that I find shocking when browsing through most cheese departments in supermarkets, like Whole Foods, is the large amount of industrial Goudas, such as Old Amsterdam. Don't get me wrong. I too love these Goudas for their butterscotch flavors and crunchy texture. But, they just do not

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• Cheese Course: Brebis Pardou

  Published: July 8, 2008, 5:05 pm

  Tags: Brebis Pardou, Brebispardou, Cheese Course, Cheesecourse, Featured

  Filed under: Cheese, France, Cheese CourseI often think about cheeses according to where they're from. Lately, I've been trying different Ossau-Iraty cheeses. These sheep's milk cheeses come from the French Pyrenees between the Ossau valley and the Iraty forest, hence its name. They are produced from the milk of basco-béarnaise sheep, a

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• Cheese Course: Stichelton

  Published: July 15, 2008, 10:01 am

  Tags: Cheese, Cheese Course, Cheesecourse

  Filed under: British Isles, Cheese, Artisan Foods, Cheese CourseStichelton became a cheese celebrity this past winter when it was written up in the New York Times. It's a masterpiece of a cheese. It's a work of art! This succulent blue cheese has a unique earthiness, an intense fruitiness tasting of apples, a spiciness to play off the sweetness,

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• Cheese Course: Calcagno

  Published: July 22, 2008, 3:01 pm

  Tags: Cheese, Cheese Course, Cheesecourse, Pecorino

  Filed under: Cheese, Italy, Artisan Foods, Cheese CourseWhen I first started my career in the cheese biz, I had no idea how many pecorinos there were. The category includes essentially all Italian sheep's milk cheeses. Pecora in Italian means "sheep." Most of them are produced in Tuscany and Sardinia. Calcagno is a pecorino that's hand crafted in

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• Cheese Course: Burrata

  Published: July 30, 2008, 11:01 am

  Tags: Burrata, Cheese, Cheese Course, Cheesecourse, Mozzarella

  Filed under: Cheese, Recipes, Italy, Artisan Foods, Summer, Cheese Course I first encountered Burrata during a trip to one of Genoa's oldest markets - Mercato Orientale. When I sliced into Burrata a luscious cream slowly oozed out from the center. The cream tasted slightly like a fresh ricotta. I spread the cheese over crusty bread and drizzled

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• Cheese Course: Roquefort Vieux Berger

  Published: August 12, 2008, 4:01 pm

  Tags: Blue Cheese, Bluecheese, Cheese Course, Cheesecourse, Roquefort

  Filed under: Cheese, France, Artisan Foods, Cheese CourseRoquefort Vieux Berger has long been one of my favorite blue cheeses. The second you take a bite into this luscious blue, you taste a gritty sharp saltiness that mellows out and transforms into a sugary fruity flavor evoking the aroma of ripened dates, grapes, and apricots. The flavors are

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• Cheese Course: Seal Cove Ch vre

  Published: August 19, 2008, 12:03 pm

  Tags: American Cheese, Americancheese, Cheese Course, Cheesecourse, Local Food, Localfood, Maine Cheese, Mainecheese

  Filed under: Cheese, America, Local Eating, Artisan Foods, Cheese CourseUntil recently, I did not realize how ignorant I was about the vast array of delicious creamy cheeses from Maine. I was aware of the many different cheese producers in Vermont, like Jasper Hill Farm and the Cobb Hill cooperative. So, a few nights ago, I was pleasantly

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• Cheese Course: Atlantic Mist

  Published: August 26, 2008, 2:03 pm

  Tags: American Cheese, Americancheese, Cheese Course, Cheesecourse, Local Cheese, Localcheese

  Filed under: Dairy, Cheese, America, Local Eating, Artisan Foods, Cheese CourseA couple of years ago, one of my friends suggested that I try Atlantic Mist, a creamy cow's milk cheese with a bloomy rind from Mecox Bay Dairy in Bridgehampton, NY. I finally tried it and was amazed at how similar it tastes to the raw milk Camemberts that I've eaten in

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• Cheese Course: Salers

  Published: September 2, 2008, 2:01 pm

  Tags: Artisanal Cheese, Artisanalcheese, Cheese Course, Cheesecourse

  Filed under: Cheese, France, Artisan Foods, Cheese CourseFrom the moment I tried Salers cheese, I was intrigued by its meaty flavor, peppery taste, and zest of dried fruit and nuts. Salers is part of a family of cheeses, from the Auvergne region of France, that includes Cantal and Laguiole. I think of them as the "French cheddars," because of

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