If a truffled triple-cream cheese sounds like the right thing for Valentine’s Day, keep reading. I’m going to help you make one. Whether you use fresh black truffle (best) or truffle paste (second best), the result will make you a hero. The cheese pictured here was an impromptu gift from Ken Frank, chef-owner of La Toque in Napa—talk about being in the right place at the right time—and later the chef shared a video of how he made it.
Read moreUltimate Holiday Cheeses
Want to guess which of these beauties was the hands-down favorite in my recent class on holiday cheeses? The top vote-getter didn’t surprise me, although (lovely as it was) I didn’t vote for it. I selected most of these cheeses because they’re only or primarily available now, during the run-up to the holidays; others made the cut because they are party-worthy for other reasons. People expect Cheddar and Stilton on a holiday buffet. Shake things up with one or more of these showstoppers.
Read moreHow Rich Can Cheese Be?
Triple-cream cheeses are the industry’s gateway drug. Who isn’t seduced by all that buttery goodness? Cowgirl Creamery’s Mt. Tam, Brillat-Savarin, Explorateur—these luscious creations take cheese to the limits of richness. Pass the walnut bread. But now the triple-cream niche has a new challenger for the butterfat crown. Are you ready for quintuple-cream cheese?
Read moreIs It Ripe Yet?
When is a cheese ripe? I thought I understood that adjective—or at least what it means to me—until a student in a cheese class asked me to explain it. He knew what a ripe banana was, but he’d never associated the word with cheese. That got me thinking. How come I never describe Cheddar as ripe? What about this luscious Nicolau Farms Bianchina (above)? Is it ripe yet? I had to ask the cheesemaker.
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