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Cheese Quiz: Sheep's Milk or Cow's Milk?
We have a general obsession with all things cheese here in Yum land, and if you've been along for the ride, you may have learned a thing or two about the world's most popular cheeses.
Now that today's Cheese Day, it's time to put your knowledge of these delectable dairy products to the test. I'll name a well-known variety, and you'll have to guess whether it's made of cow's milk or sheep's milk.
Say Cheese! Laura Werlin's Cheese Essentials
Last weekend while Yum was eating her way through the Chocolate Salon, I was busy sampling cheese at the Artisan Cheese Festival in Petaluma, CA. I attended a seminar, Cheese Essentials, hosted by Laura Werlin, one of America's most prominent cheese authorities. According to Werlin, if you can understand the basic characteristics of the eight types of cheese, you'll be able to easily navigate any cheese shop.
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All You Need To Enjoy Your Cheese
It's National Cheese Day, so I decided to scour the web and highlight a few essential tools to help you enjoy cheese to the fullest. For slicing perfect slices of cheddar and Gruyere, choose a wooden board with an attached metal cutter. For softer cheeses, like Brie, use a special edged knife that allows you to smoothly spread cheese on crackers, toasts, and fruit pieces.
Fast & Easy Dinner: Tortilla Pie
While I've cooked my fair share of quesadillas, I've never experimented with tortilla pie, which is essentially, a stack of quesadillas. I've always wanted to though — there's something so interesting about a tower of tortillas with lots of layers and oozing filling. Doesn't a slice look intensely satisfying?
Off to Market Recap: Spoon Rest
A spoon rest is a handy kitchen tool that sits on stovetops. In between sautéing and stirring, it's a safe place to rest the spatula or spoon you're using. Sadly, I don't own one and the other day when I was making macaroni and cheese, I finally decided it's time to invest in this practical kitchen essential.
Off to Market: Spoon Rest
A spoon rest is a handy kitchen tool that sits on stovetops. In between sautéing and stirring, it's a safe place to rest the spatula or spoon you're using. Sadly, I don't own one and the other day when I was making macaroni and cheese, I finally decided it's time to invest in this practical kitchen essential.
Must Read: Simply Mexican
To many of this country's home cooks, Mexican food is a genre reserved for dining out and perhaps the occasional Americanized taco night. But one nutritionist, Lourdes Castro, wants to change that with her new book, Simply Mexican ($16.47). Castro, who is neither a trained chef nor Mexican herself, aims to teach readers how to enjoy the authentic flavors of Mexico using techniques such as roasting, grilling, and stewing.
Fast & Easy Dinner: Mushroom Berry Salad With Cheddar
When I lived in southern Spain, sometimes I would have a very simple supper of fruit, cheese, and veggies. Especially in the Summer when the heat is intense, a light, fresh meal is essential. This recipe for a sophisticated assembled salad takes that concept to the next level.
A Closer Look at the Artisan Cheese Festival
While my favorite seminar was Cheese Essentials hosted by Laura Werlin, there were plenty of other fabulous things to savor at the Artisan Cheese Festival. The ladies of Cowgirl Creamery talked about how the environment and animal raising practices affect a cheese's flavor. Sommelier Christie Dufault discussed the best ways to pair cheese with wine.
Tom Colicchio Talks Sandwiches and Top Chef
Last Wednesday I had the fabulous opportunity to sit down with Tom Colicchio. The Top Chef judge was in San Francisco to promote his new book 'wichcraft: craft a sandwich into a meal — and a meal into a sandwich. He exudes a natural confidence and quiet intelligence and stresses the importance of using a good bread to make a sandwich.
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