Without knowing it, we all probably have a ploughman’s lunch pretty regularly. It’s basically a deconstructed cheese sandwich: a hunk of cheese, a knob of rustic bread, sometimes some greens, sometimes some meat, a tangy pickle of sorts or some kind chutney-like condiment, and an apple. And a beer on the side. Imagine a kid’s lunchbox, and it’d probably contain a lot of the same components. Well, except for the beverage.
Here, four variations on a classic English ploughman’s lunch.
What’s in a name, anyway? In this case, pecorino is a very general definition of a style of cheese, but it’s one with an incredible range of flavors.
Here, a guide to some of the most popular pecorinos, and what to be wary of, too. With a better grasp of the differences among all the types, you can stop wondering about which kind to grab when you’re cooking or snacking.
It’s true! In fact, most cheeses aren’t vegetarian, especially European ones and those that are modeled after Old World recipes and techniques. But don’t start cheese fretting yet — there are tons of great vegetarian cheeses, and with our recommended list in hand you won’t go wrong.
Look familiar? It’s the epitome of impromptu, a dinner of wine and cheese. And yet, despite the bare-boneness of it all, there’s substantial heartiness to be had, along with such incredible satisfaction that really, let’s face it, only accompanies the most simple of combinations.
You may be wondering what butter is doing in our Cheesemonger column. We thought we’d make an exception, not only because butter and cheese are so closely related, but because this butter in particular takes pride in the fact that its production occurs only in the summer, from rich summer milk, just in the way that some cheesemakers adhere to a seasonal regimen for their animals’ diets. Oh, and it’s super tasty, too.
Put this recipe at the head of your “To Make” list immediately. It’s ideal for brunch, but if you like breakfast for dinner, then this savory waffle recipe will be seriously soul-satisfying.
And the best part? Obviously, it’s the cheese.
Originally, I had planned a post on the magical combination of melted taleggio cheese and honey. I’ll get to that later.
But then I noticed a bizarre, incredibly clear image within the swirls of cheese and honey and I couldn’t resist sharing. See it?
We took a trip to one of our most trusted sources for cheese in Manhattan the other day, looking for a great cheese for beer. What we found did the trick, but it could just as easily stand all by its lonesome, without the aid of any pairing beverage. It’s now officially this cheesemonger’s new favorite cheese. And the story behind it ain’t bad, either.
Look familiar? Lengthy cheese menus at restaurants, shops, and cheese counters that are as thorough and varied as wine lists or dinner menus themselves are positive indicators of a thriving cheese scene. But what if you’re the diner or shopper faced with the task of choosing, and you’ve never heard of any of the options? Cheese ain’t cheap, and you want to choose wisely, right?
To figure out how and where to start, you’ve got to know the right questions to ask, and a few tips.
So easy. Pretty tasty. Endless variations. Never made cheese before? That could change– tonight, if you’d like– and all you need are three ingredients. And we’d bet you already have them waiting for you at home. The process from start to finish? 15 minutes tops.
With eggs this pretty you don’t want to futz much. Farm-fresh eggs like these need little enhancement — not much more than some butter and a warm pan, unless you’re like me, in which case the thought of eating eggs without cheese will make you very, very sad.
Picking a cheese for your eggs might seem like a no-brainer: choose something with meltability that you have on hand. But for those times when you’re willing to put in a bit more thought, you can make even the most simple scramble just a bit more memorable.
Look at legendary English cheddars and they all have at least one thing in common: a cloth rind. In recent years, the technique has caught on among a creative handful of domestic cheesemakers, and we couldn’t be more supportive.
Why make a particular point of highlighting these types of cheddars in particular? Binding a wheel in cloth makes for a cheese that’s decidedly more rustic, with an almost dusty, pleasantly cellar-like aroma and more pronounced cooked milk flavors. And we like that.
Here, a list of some of the best to check out.
Soufflés don’t play the middle ground very well: they’re either good or bad. Your success as creator hinges on the height of the rise (assuming it rises), the fluffiness of that rise, the doneness of the middle, and your ability to feed your guests before the inevitable collapse.
With the quaint recipe for one in Judith Jones’ new book, The Pleasures of Cooking for One, you not only evade the perilous task of making a souffle for 6 or 8, you can also make it tonight. Really. Just for yourself. And probably from scraps of cheese that you already have sitting around, just waiting to be grated and melted. Here, some tips from The Cheesemonger.
I tasted this cheese two days ago at a dinner party with former cheese colleagues and it stopped us all short. It’s always killer, but this time was different.
No better excuse than this week’s column, I thought, to investigate why.
I’ve just spent a long time perusing our site, trying to compile just a few of my favorite posts of 2009. In doing so, I’ve taken peeks at several different continents, numerous countries, and ingredients of all varieties. And surprisingly, considering my cheesemonger leanings, none of them are cheese-related, all thanks to the diversity of our editors’ interests.
I remember my years behind the cheese counter distinctly. But around the holidays, my days would blur together, with endless hours and perpetual lines of people needing cheese. One question was consistent, anxiety-ridden and almost deja vu-like in its repetitiveness: “I’m flying. I want to bring cheese. But can I?”
The simple answer is yes. But what is the best, most durable cheese to choose if refrigeration is nowhere in sight, and what won’t instigate a seat change on the part of your neighbor?
Here, a quick rundown on some safe (and delicious) bets, even if your travel time is upwards of 8 hours.
They’re crunchy, meltable, and oh-so pair-able. We’re talking about Gruyere, Appenzeller, Comte, and Emmenthaler, to name a few. Mountain cheeses come up pretty often in our cheesemonger posts, probably because they’re some of the most delicious.
But we’ve never flushed out what exactly they are, or why they’re called mountain cheeses in the first place. If you’re interested in cheese, it’s an important style to know about.
It’s not hard. We promise.
Maybe this year you’re hosting company for the first time? Or perhaps you’re already an expert entertainer but never serve cheese because you just don’t know how to make sensical combinations?
Here, all you need to know: 5 basic guidelines, for amateurs and masters alike.
We’re purists when it comes to cheese. While we’re willing to offer the occasional exception to horseradish cheddar, a guilty if entirely realized pleasure, the peppercorned, the fruited, and the flavored inspire a resounding, collective “nay.”
But what about smoked cheeses? Below, the three cheeses, one of which pictured here, that keep smoked cheeses on our “yay” list. And if you’ve never been a believer but you’re willing to become one, just read on.