Cheese

The World’s Largest Milk Producer Is Now A Hot Spot For Artisan Cheese

Shubham Rathi opened the doors to Meltish – The Cheese Cafe in Pune, India in March 2021 and was pleasantly surprised when patrons arrived in droves to buy cheese platters for Diwali celebrations. He had not expected this kind of response from customers who were largely hesitant about cheese consumption until the latter half of the …

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Will The American South Be The Next Big Cheese Region?

If you think of cheese from the American South as simply studded with pimento peppers and mixed with mayonnaise, it’s time to get reacquainted with the region’s dairies. Specialty cheesemaking in the South—in states like Georgia, Tennessee, Virginia, and the Carolinas—is on the rise, with many producers inspired by the raw milk farmstead traditions practiced …

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Baked Polenta Recipe with Broccoli and Roasted Mushrooms

This recipe, which is adapted from writer Julia Sherman’s Arty Parties, is the marriage of two brilliantly simple but satisfying sides—crispy slices of pan-fried polenta and cheesy roasted broccoli, stems and all. Gild the lily by topping the dish with savory roasted mushrooms and you’ve got a plant-based main course that even the most hardened …

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Pan-Fried Zucchini and Feta Fritters Recipe

These plump, pan-fried fritters, which are traditionally served warm or at room temperature as part of a Turkish mezze spread, are perfect for late summer and early fall, when fresh zucchini is in abundance. This recipe is based on a version that cookbook author Yasmin Khan enjoyed at the London Turkish fireside restaurant Testi. Featured …

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Charred Squash with Sardo Cheese, Mint, and Fresh Greens

This shoulder season salad has one indispensable ingredient: fire. Regardless of time of year, the recipe takes full advantage of whatever gourds are available. Hot wood fire draws depth and texture from watery summer squash and cucumbers, which are cooked until just al-dente, while a longer roast turns starchier red kuri pumpkins creamy and tender. …

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Grilled Vegetable and Barley Salad Recipe| Saveur

In Egypt, barley is typically eaten in a pudding for breakfast or dessert, but in this recipe from Suzanne Zeidy, it’s turned into a hearty salad with grilled vegetables, feta, and pistachios. Grain bowls like this one are a great way to clear out your fridge. Add just about any leftover cooked veggies, and dress with a light …

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