European Cheese Tour: Day 1

I am sitting across from the Hertz kiosk at the Geneva airport, propping myself up on my luggage. In the past 30 hours, I have not slept or changed clothes, and exhaustion is forcing its inevitability on me. But as weary as I feel, the excitement of this trip offers constant rejuvenation.

Pantaleo Rare Aged Goat Cheese

Pantaleo: A Rare Aged Goat for Summertime

Back in April, a friend gave me a bag of lemons from her family tree in Florida, and their bright floral bite sent me on a citrus binge. That’s how I came to Pantaleo, a firm Sardinian goat cheese that smells like lemon yogurt and tastes – in its youth – as delicate as the Madaleines that sent Proust into literary reverie.

Di Bruno’s Fermentation Dinner

I hope you have already eaten. If not, pull up a chair. Grab a napkin. You just might drool. This is the story of a fermentation dinner in celebration of two Philadelphia-area food artisans -- a cheesemaking pioneer named Sue, and a brewer savant named Jean. I want you to meet them.

Chick Pea Salad

Flavors of Spring: Chick Pea and Olive Salad with Goat Cheese

With the Spring season in full swing, we began a quest for a new recipe – one for a spring salad with goat cheese specifically, because we’d been looking forward to springtime for just that reason. And as the weather grows warmer, we tend to lean away from the balsamic in our pantry and find ourselves reaching more often for its lighter cousin, red wine vinegar, and we wanted a recipe that would bring it all together.

Paksi Sir Cheese

Paški Sir and Spring Vegetables

If you’re the kind of person who likes to traffic in obscure cheese, you’ll want to add Paški Sir to your list. It looks like an aged Parm with a thick, honey-colored rind and flecks of protein crystals, but the smell and taste are nuttier and brighter, with hints of melon, spruce, and citrus.

Ewephoria: Sweetest of the Sheep Cheeses

Most people who enter into a relationship with sheep’s cheese expect a robust, salty hunk – think of your Pecorinos from Sardinia, your Manchegos from La Mancha. These hard, earthy cheeses can be addictive, but they often require a sweet sidekick, like honey or quince paste, to offset their briny temperaments.