Guess what? We’re doing another cheese subscription service! That’s right, just in time for Valentine’s Day. If you have a foodie sweetheart, friend, or someone close to you, cheese subscriptions can be fun gifts.
Cheese Reviews: Witcher Cheese Pairings
Behold, a new project: pairing cheeses with popular characters! This time we’re pairing cheeses and accompaniments with some of the main characters from the Witcher franchise.
Cheese Reviews: How to Make Homemade Ricotta
Ricotta means “recooked” in Italian. It’s a fresh cheese made from cow, goat, sheep, or Italian water buffalo whey leftover from cheese making after curd gets strained out; most American ricottas are cow-based. Italian ricottas come in many varieties and some are even protected by law. Milk can be added during production or replace whey in some cases, but the recycled whey is what gives ricotta its name.
Cheese Reviews: Cassola-Inspired Cheese Latkes
Well surprise, surprise! Original latkes were actually made from cheese, and their inspiration comes from Judith’s murder of Holofernes, a story associated with Hanukkah in Medieval Mediterranean Europe.
Cheese Reviews: Jasper Hill Harbison
Despite being a naughty, spoonable, almost fondue-like cheese, Jasper Hill’s Harbison has surprisingly wholesome origins. Originally named for Anne Harbison, a resident of Jasper Hill Farm’s hometown in Vermont and nicknamed the Grandmother of Greensboro, Harbison is a soft-ripened, bloomy-rinded cheese made from the farm’s own pasteurized Ayrshire cows’ milk and wrapped in spruce bark harvested from the local land.
Cheese Reviews: Thomasville Tomme
I honestly know nothing about cheesemaking in the southeastern U.S., despite growing up there—which is why I was utterly delighted to find out about Thomasville Tomme. Made at Sweet Grass Dairy in Thomasville, Georgia, this is a raw milk cow cheese modeled after a French Pyrenees mountain style tomme.