Growers and Grocers

Today, Friday, June 20th, the boutique locovore and sustainable restaurant The Green Table, and the West Chelsea biodynamic Appellation Wine and Spirits will host a wine and food pairing.
Located in The Chelsea Market, The Cleaver Company’s Green Table creates exquisite dishes made from locally sourced sustainable and often organic ingredients. For this wine tasting, the […]

In a moment both shimmering and tantalizing, ramps have arrived.  Signifying the return of the fairy tale bounty of the summer Union Square Greenmarket, in flavor, ramps are a delightfully delicate cross between garlic and leek.
Trim off the bulb, and wash, pying attention to where the leaves separate.
Zucchini Ramp Omelet

Sauté one small diced zucchini in […]

I’m a new member of the Cheese Club at Melbourne’s Richmond Hill Café & Larder. This is serious business. The cheese room at this upscale institution run by Australian culinary doyenne Stephanie Alexander is a climate-controlled laboratory where giant wheels of cheese are stored, aged, ripened, and eventually displayed in the standing-room-only, glass-walled parlor that […]

Whether it is because asians are largely lactose-intolerant or that we do not have that many cows, it is not a wonder that cheese production is not a big industry in this region. It is, therefore, surprising to learn that in Sta. Cruz, Laguna, a small town 96km south of Manila, cheese production is a […]

I live in the Aveyron department in France, and my husband is a consultant for farmers. When he visits sheep-raising country, his clients often offer him a large round of Roquefort to take home. Despite my fondness for this famous blue-veined cheese, I usually have so much of it on hand that I don’t […]

Trivia question: what is Switzerland’s favorite cheese? Emmenthaler? Gruyère?
Try again. John Tagliabue of the New York Times reports today that mozzarella has become the Swiss cheese of choice. And not only are the Swiss eating it in record quantities, now they even produce this traditional Italian treat.
The article profiles Mr. Hans Bieri and […]

Say it ain’t so, Pierrot! Not only are the French drinking less wine, they are also eating less cheese. A short report in the local news site @mbert info reveals that raw milk cheese consumption is steadily declining in France. Despite France’s approximately 500 types of fromage, cheese is becoming more uniform as consumers purchase […]

Vacherin Fribourgeois, a mild cow’s milk cheese, has just been granted a Swiss A.O.C. (Appellation of Controlled Origin), making it the eighth Swiss cheese to be awarded the prestigious label. The Swiss news site Edicom reports that production will consequently increase by 4% in 2006.
The road to the upper echelon of cheese hierarchy was […]

[Ed. Note: I’m thrilled to introduce Romney Steele, a cheese lover who works at San Francisco’s Cowgirl Creamery store. Due to technical difficulties, I’m posting this introduction on her behalf. Once we straighten those issues out, she’ll be sharing her cheese expertise.]
Cheese is a hot topic these days; at San Francisco’s Ferry Building, masses of […]