I’ll be planting potatoes on St. Patrick’s Day and probably wearing something green. Alas, no Irish cheese board for dinner. My favorite Irish wheels—Gubbeen, Durrus, Coolea—are too hard to find these days. Their high prices make them slow movers at American cheese counters. But green cheese? I can do that. I adore this creamy feta dip, green from pistachios, cilantro and dill. You’ve seen it here before but I’m reprising it as a nod to the holiday and the imminent arrival of spring. I’ve heard raves from readers who’ve made it and hope you’ll soon join that club.
Read moreThe Cheeses to Beat
Gourmino board: (l to r) Ur-Eiche, Emmentaler AOP, Bleu de Combremont, Le Gruyère AOP
The wins just keep coming for Gourmino. This Swiss marketing co-op has 13 cheesemaker members who seem to have a lock on the top prize at major international competitions. Last week, a Gourmino Gruyère prevailed at the World Cheese Awards in Wales, besting 4,433 entries. Earlier this year, a Gourmino Gruyère from cheesemaker Michael Spycher was named World Champion Cheese —for the third time. I can’t overstate how remarkable that is.
Read moreHere We Go Again
Photo: Kral Photography
For the second time, a team of expert judges has voted Michael Spycher’s Gruyère the World Champion Cheese. It’s a head-spinning achievement given the size of the field: 3,667 entries from around the world. If you think of Gruyère as an ordinary sandwich cheese sold in every supermarket—well, this ain’t that.
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