A Cheese for All Seasons

Ah spring, what a beautiful time of year. Now that it’s official, and we’ve all had our complimentary water ice I’m definitely feeling ready for the warmer weather and foods that go well with it. The impending change has gotten me thinking about the seasonality of cheese and how in my own experience, I find
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A Movable Feast: the Advent of the Hemingway

Angelo Colavita I was sitting outside the Bean Café in Little Israel with a friend and we were drinking coffee in the sun and the sun was bright and the coffee was dark and good and we were reading. It was Wednesday, so Kelly was on the first in his stack of new comics. I
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The London Files: Day 5

So I was originally scheduled to work the retail shop at Covent Garden today, but the opportunity to visit Colston Bassett Stilton arose, and when CBS calls, you answer. The actual intent of the trip was to visit Quenby Hall Stilton and hand select 55 young Stiltons to be shipped to the United States (they
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The London Files: Day 4

So for the first time on my journey I spent the day working DiBruno hours. I met with Jason just before 7am and we were off to Somerset to visit the producers of Keen’s and Montgomery’s Cheddar. For the first time, I realized just how vast London is. It literally took us an hour to
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The London Files: Day 3

Back at the aging facility for one last day, I began just as I did yesterday: rotating heavy objects. But today was very enlightening for me, as I was able to witness the process by which William Oglethorpe (head affineur of Neal’s Yard) washes his phenominal cheese, Ogleshield. Information like this can really only be
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The London Files: Day 2

I spent today at the gym, A.K.A. Neal’s Yard Aging Facility. I began with some heavy reps, rotating some 20 wheels of Isle of Mull Cheddar. This was quickly ensued by some extended light repitition of Brie de Meaux: 180 wheels, 7 pounds each. I was rewarded with a mandatory break for tea and cheese,
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The London Files: Day 1

I am standing on London Bridge, gazing down the River Thames towards the Tower Bridge. On my way to this point, I passed Big Ben and the Parliament Building, Westminster Abbey, and the London Eye. Being immersed in the majesty and royalty of this international capital quickly atones for hardships my wife and I endured
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Pecorino Foja de Noce

I should start this article by dispelling a myth: Pecorino is not the Italian word for “grating cheese.” The root of the word, “pecora,” is Italian for “sheep.” Therefore, “Pecorino” implies a cheese of Italian heritage that is made with sheep’s milk. The most famed pecorino is Pecorino Romano, and because the principal purpose of
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Johnny Stracchino

Stracchino is a general term for a type of Lombardy cheese that is made from the milk of cows that had come down from their summer alpine pastures to be wintered on the plains. The milk of these “tired” cows (stracche in the Lombardy dialect) gives a distinctive flavor to the cheese (a direct result
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If You Like Primadonna

In recent years, Primadonna has reached a level of popularity that few could have anticipated. While I would not put Primadonna in the upper echelon of cheeses, it is easy to see why everyone likes it: it is very tasty, rather affordable and, perhaps most importantly, has a catch-y name. But in the last several
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