Cheese is a food derived from milk that is produced in a wide range of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. During production, the milk is usually acidified, and adding the enzyme rennet causes coagulation. The solids are separated and pressed into final form. Some cheeses have molds on the rind or throughout. Most cheeses melt at cooking temperature.Hundreds of types of cheese from various countries are produced.
Posts about Cheese
    • Drink like a True Roman: The Wine of Lazio

      Cesanese could have been the local wine of ancient Rome. In order to explore some of the traditional wines of Italy, we paired up with a Chef who knows the ins and outs of Italian cuisine. In this post, we’ll explore a rare Roman wine called Cesanese (“chae-sah-NAE-say”) and a dish inspired by Rome’s love of Cucina Povera or, ‘Poor Kitchen’. Tasting Cesanese del Piglio wine.

      Madeline Puckette/ Wine Folly- 5 readers -
    • Gift Wines: 5 Tips on How to Pick a Great Bottle

      Want to give someone a bottle of wine this year? Here are quick tips on how to choose a great gift wine this holiday that we discussed on CBC Ontario Morning in the audio clip below. Click on the arrow above to listen to the clip. You can get all my wine reviews of great gift wines (including those for yourself) showing the stock for each bottle at your closest liquor stores.

      Natalie Maclean/ Natalie MacLean- 3 readers -
  • For The Love of Life and Pizza: Brick+Wood in Fairfield, CT

    … bit delicious (you can’t go wrong with prosciutto which is sliced right there at the kitchen table). Loaded Potatoes were very tasty, boasting tangy cheese. Next we had Panzerotti (fried dough stuffed with salamino, fresh mozzarella and basil, marinara sauce) which were even served as the street food would be, wrapped in the parchment paper…

    Talk-A-Vino- 3 readers -
  • Natural Wine Warning

    … A friend snapped this for me at P.J. Wine and Liquors thinking I would be amused. And I was. I posted to Instagram (@alicesari) and to Facebook, it ended up on Twitter (@alicefeiring) and created a bit of a stir. Some people were upset at the warning, a reaction that surprised me. Some thought it was not going to sell wines just increase…

    The Feiring Line- 3 readers -
  • Buon Natale: A White Christmas in Valle d’Aosta

    …. Valle Geiranger (Photo credit: lecu_lillas) It’s the perfect place for a “White Christmas”; and nobody does it like Bing Crosby In Italian, listen to “Bianco Natale” There are four languages spoken in this autonomous province: French, Italian, Valdotain and German…

    Vino Con Vista Italy- 2 readers -
  • Holiday Gifts for Wine Lovers

    … Enthusiast or through here: TRIbella Wine Aerator Wine for the Walls – Leanne Laine Fine Art We are big fans of Leane Laine’s Art and own several of her pieces I purchased after “meeting” her on twitter and visiting her website. This season she has created something truly unique. She calls it a “Silhouwine Portrait” — a silhouette of your…

    Amy Corron Power/ Another Wine Blog- 3 readers -
  • A Festive Sparkler From The Holy Land

    …, cutting right through the richness. The Gilgal Brut would surely do well with just about any cheese or cream-based dish, making it ideal as an apéritif with cheese and crackers. I really want to try it with cheese fondue. Making a sparkling wine in the Champagne method with traditional grapes requires great effort and significant investment…

    Odd Bacchus- 2 readers -
  • Dining Review – Hive Restaurant at the Renaissance Westchester Hotel

    …. On Chef Ryan’s recommendation, our appetizers consisted of grilled Spanish octopus salad and crab cakes. Dinner to follow was Coq au Chinon and fish and chips. The octopus was beautiful, one large tentacle perfectly grilled, tender and smokey sweet. With it came a bitter greens salad A perfect octopus tentacle! that worked well, accented…

    Red Wine Please!- 7 readers -
  • Port buying made easy

    … Port for $95.00. Perfect for the person that really loves an extracted and rich style Port that is not overly floral. Amazing with blue cheese! This Port will also get more spicy and herbaceous with age. All around Port Personally, the 2011 Taylor Fladgate Vintage Port fits this category at $130.00. Lots of raisins and purple floral…

    Lorie Loves Wine- 2 readers -
  • A Taste of SakéOne Redux

    … Junmai Ginjo - USA, Oregon Clear color with promising, clean tropical, tapioca, and a bit of melon aromas. On the palate it’s medium-bodied, and dry with pineapple, mango and a bit of ginger flavors. 14.5% alcohol (SRP $14/750ml) Recommended SakéOne Momokawa Organic Nigori Junmai Ginjo - USA, Oregon Milky color with coconut, anise, white…

    Martin D. Redmond/ ENOFYLZ Wine Blog- 5 readers -
    Earlier about the same topic:
  • Fondue Is Where It’s At!

    …, and Hazelnuts were in order. I mean… how could I not after a description like that? Lets just say, it was the absolute best decision! These sweetbreads are crispy, tender, and delectable when paired with the Robinot, L’Ange Vin, Fêtembulles, Jasnière, Loire, France, 2010. This Sparkling Chenin Blanc is crisp, beautiful, and so pair-able with anything pan…

    Sara Lehman/ Somm In The City - 2 readers -
  • December Gift Conundrum

    … gift. My devotion aside, Zalto there is now competition. The Gabriel Glas One for All has a message that resonates; one glass can do it all from Champagne to Spain. Their design seems to draw inspiration from the Zalto angles, but has more curves. There’s a mouth blown version (the Gold edition). Both are featherweight in the hand. The machine…

    The Feiring Line- 2 readers -
  • 2014: Favorite Sake Items

    … No Yado brewery also produces an Aragoshi line, Sake-based liqueurs, including a Yuzu Shu. Each of their liqueurs contains Sake, 21% of fruit by volume, and a tiny bit of Shochu for depth and aroma. The Yuzu, an Asian citrus fruit, possessed a bright citrus flavor, a bit of tartness and a mild sweetness. Very pleasant and would make an excellent cocktail…

    Richard Auffrey/ The Passionate Foodie- 3 readers -
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