Apartment Therapy Tagged: The Slice

The Cheesemonger: How to Eat Cheese

The other week we asked our readers to pose any and all questions on cheese to our cheesemonger. (Lines are still open if you have a query of your own.) Herein lies the answer to reader jeffzelli's qu...

The Cheesemonger: Calling All Questions!

We've heard it all, so don't be shy. We're taking any burning questions you may have for our resident cheesemonger and will start answering them in the following weeks, every Tuesday. Just leave your ...

The Cheesemonger: The Cellars at Jasper Hill Farm Update

Last month, we reported on the literal and figurative groundbreaking change taking place at Jasper Hill Farm in Greenboro, Vermont. Two weeks ago, our cheesemonger travelled there to take a classifi...

The Cheesemonger: Brie. High and Low.

It's hands-down one of the most popular types of cheese. We'd wager that most people have tasted it within their first year of eating solid food -- it's everywhere, that legendary brie. But there's s...

The Cheesemonger: Vermont Butter and Cheese Company

Last weekend, our resident cheesemonger journeyed North, in search of cheese. What the Green Mountain State lacked in sunshine it made up for with roadside farmstands galore, support of local food pro...

The Cheesemonger: To Rind or Not to Rind?

When it comes to cheese, one of the most oft-asked and misunderstood queries is in regards to rind. There are two basic schools of thought when it comes to the question of The Rind. The first argues...

The Cheesemonger meets The Winemonger: A Cheese and Wine Pairing Primer

When it comes to pairing wine and cheese together, there are so few go-to matches. So how do you know when you've happened upon a perfect pair? Take a look at our bullet-pointed guidelines, your new, ...

The Cheesemonger: The Cellars at Jasper Hill

Last Sunday, we visited The Unfancy Food Show, the second annual Brooklyn fest that celebrates local and small food producers, coinciding with The Fancy Food Show taking place at the Javits Center thi...

The Cheesemonger: That Hole in Your Cheese

There are many a mystery to be had in the world of cheese. And that's no surprise, considering that we're talking about a product whose structure is based largely on the scientific intricacies of bact...

The Cheesemonger: What's Your Epiphanal Cheese?

Most people who adore cheese can recount a moment from their past when everything became just a bit clearer. It's what we call The Cheese Epiphany, and it's when you have your first deeply emotional r...

The Cheesemonger: The Dessert Course

Many times, the best way to end a meal is not with something sweet. And luckily, the European trend to serve cheese as dessert is catching on more and more everyday in this country. We see it in resta...

The Cheesemonger: Grill That Cheese

With summer and grilling season in undeniable full swing it's only appropriate to share one of the most Weber-friendly cheeses. With potential for a crusty, smoky exterior that yields to a relentlessl...

The Cheesemonger's Seasonal Spotlight: Goat Cheese

Spring is the best time to make goat cheese, which means that we're at the height of the season to eat it. Now, more than ever, you can taste a bright, piquant freshness in some of the younger, smalle...

The Cheesemonger: Is Grass-Fed Best?

This week in cheese, in honor of our garden month, we're exploring the backyard diet of the ruminants that make the cheese we love. What exactly does grass-fed mean? And if a product is made from gras...

The Cheesemonger: How to Taste Cheese

We know it may be funny to dissect how to taste. Even our resident cheesemonger was skeptical of the merits of over-intellectualized tasting at first, her mind filling with echoes of wine geeks waxing...

The Cheesemonger: All About Feta

Stop right there. Before you skip over this post because you (like many others, we're afraid) have minimal interest in feta, think again. Ubiquitous, yes, but don't let that tamper with your impressio...

Organic Cheese: Friend or Foe?

With Earth Day upon us, we find it only appropriate to devote this week's Cheesemonger contribution to one of the fastest growing sectors of the food industry and how it relates to cheese. What is org...

The Cheesemonger's Top Ten Rules for Ultimate Cheese Sanity

Don't feel guilty, we know that this isn't the first time you've seen a hunk of moldy cheese. It happens to the best of us. Just how old is too old, and what is the difference between moldy mold that ...

Question for the Cheesemonger: What Kind of Cheese Can I Make With My Rennet?

Here is a question for our Kitchn Cheesemonger from reader Gail. Read on for an detailed and thorough answer, with recipe. I've recently bought some rennet from Rainbow Grocery that I am excited to ...

The Slice: Edgy Fondue for Blue Cheese Lovers

St. Patrick's Day may be over, but be sure to hang on to a hot tip we picked up this year. No, no methods for keeping up with those binge drinking college coeds who mistake St. Patty's Day for St. Par...

Why Fat Means Flavor in Cheese

I went to San Francisco for a visit home last weekend to find that my parents never seem to learn. Despite years of my proselytizing ranting about the joys of real cheese (and the inferiority of ind...

The Slice: The (Raw) Milk Itself

You'd probably think otherwise, but raw milk doesn't taste too different from pasteurized milk. In its liquid form it actually shouldn't. Good raw milk should be as clean as - or, arguably, cleaner th...

The Slice: Best Milk, Best Cheese

I recently taught a class on cheese to a group of kindergarteners. Most introductory cheese classes I had taught in the past were to shrewd Manhattanites who came prepared with questions on mesophil...

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Posts tagged “The Slice”