A grating cheese isn’t one that annoys you but rather an aged, hard cheese that can be finely shredded. The quintessential grating cheese is Parmigiano-Reggiano, but there are other grate cheeses, including Grana Padano, Parmigiano’s less pricy cousin, other aged cow’s milk cheeses, such as Gouda, sheep’s milk cheeses such...
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I’ve lost count of the number of times I’ve written about American food products catching up to (and sometimes surpassing) the benchmarks from Europe. The most recent American big dog is triple-cream cheeses, which is a group as rich and decadent as it sounds. It comes as no surprise that the French have long dominated this...
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For most folks, mozzarella means pizza covered with a gooey melted mass of cheese appreciated more for elasticity than flavor. Like cheddar, mozzarella—second to cheddar as America’s most popular cheese—has been industrialized. Today the vast majority of mozzarella is lifeless and rubbery with a shelf life measured in...
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Conventional wisdom often calls for matching wine and cheese from the sameregion, such as Loire Valley Sauvignon Blanc and the region’s equally famous goat cheese. This does not necessarily work for California’s most famous white, Chardonnay, and cheese that comes from the same place, say Sonoma. After all, europe has had a head...
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When we picked our 100 favorite cheeses for Wine Spectator’s special cheese issue, we were impressed by the number of excellent blue cheeses. Within the 16 that made the list was a surprising array of aromas, flavors and textures. For example, the French Bleu des Basques had a meaty aroma, a buttery flavor and was less salty...
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