Jul 11th 2013
Marcel Petite Comté: A Cheese with That Something Extra
Fromageries Marcel Petite's Fort Saint Antoine
What makes Comté so incredibly special? And, why is it a cheese I find myself drawn to time and again, lured in as if it had cast a spell on me? Of cour
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Apr 3rd 2013
Liège Waffles: Starring Belgian Pearl Sugar
Growing up, my favorite waffles were, of course, Eggos. Flavorless, with a fun catch-phrase, they were the perfect vehicle for syrup and butter. It’s no wonder that I always preferred pancakes at re
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Feb 4th 2013
The Rennet Story: Animal, Vegetable and Microbial
Ruggles Hill Creamery Ada's Honor - made with microbial rennet
Microbial rennet is derived from molds that are able to produce a coagulating enzyme and are viewed as vegetarian appropriate – however,
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Sep 7th 2012
Aceto Balsamico di Modena IGP: What's in Your Bottle of Vinegar?
Vinegars from La Vecchia Dispensa
As mentioned in a prior post, Balsamico Tradizionale offers the best chance to taste some of the purest expression of true balsamic vinegar. One of the reasons for t
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Aug 30th 2012
Balsamico Tradizionale: True Balsamic Vinegar
Andrea Bezzechi of Acetaia San Giacomo produces Aceto Balsamico Tradizionale di Reggio Emilia.
One of the first questions we get about any of our balsamics is ';how old is it?' On the surface, this i
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Jul 26th 2012
What Is Annatto? How Does It Relate to Cheese?
Red Leicester and Annatto Seeds
Mimolette. Red Leicester. Shropshire Blue. What do these three cheeses have in common? They are all orange and they are all colored with annatto. Annatto is a somewhat
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