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Viva La Fromage
Parmesan Rules!
Grate Expectations
What to Make of Mold
Blue Book
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Big Cheeses
The Season’s Must-Have Cookbook
Recipe of the Month
This recipe is from Chef Jonathan Lundy of Gratz Park Inn, located in Lexington, Kentucky. It is a sprightly Southern classic, as welcome at the holiday season as it is in the thick of summer. Lundy uses a Kentucky-brewed ale although any well-crafted ale will work.
Blue Book
The story of blue cheese has been written over centuries, an evolution based on nature, chance, opportunity and the passionate devotion of cheese makers. Say Cheese presents it chapter and verse.
Pizza By the Numbers
In honor of National Pizza Month, celebrated in October, Say Cheese dishes up fun facts about everyone’s favorite pie.
QCK - Dips
Between tailgating and the upcoming holiday-season sprint, demand for easy, crowd-pleasing recipe options is at fever pitch. Here is a casual collection of dips that will answer almost any entertaining need with ease, convenience and the requisite amount of flair.
Your Age by the Mathematics of Cheese
Follow the seven steps below and marvel at the magical connection between your age and your appetite for cheese.
The Reign of Spain
It’s as easy to fall in love with Spanish cheeses as it is with some of its other fabulous exports. Julio Iglesias, Antonio Banderas and Penelope Cruz come to mind but so do Manchego, Mahon and Cabrales.
One Quick Question
Q: Cheeses are made from the milk of cows, sheep and goats, common domestic animals. Why not pigs?
The Season’s Must-Have Cookbook
Dorie Greenspan has hoards of fans who follow her every culinary move with nearly fanatical loyalty. They read her blog, In the Kitchen and On the Road with Dorie, wait with hungry anticipation for features she writes for Bon Appetit and Parade. Her last cookbook, “Baking: From My Home to Yours”, inspired a group of home bakers to unite over the Internet and bake the same recipe on Tuesdays. The results are chronicled with awe, admiration and appreciation on the Tuesdays with Dorie blog.
Big Cheeses
What’s the best cheese in the country?
The American Cheese Society made the call at its annual conference. And the winner is....?
Say Cheese Magazine Expands Distribution to East Coast Retail Outlets
Say Cheese magazine, the quarterly publication for consumers who enjoy specialty cheeses, is expanding its
distribution from only West Coast retail outlets to the Northeast in 2011.
Say Cheese Magazine First in Category to Offer Circulation Audit
Say Cheese magazine has become a member in good standing of Verified Audit Circulation, a leading auditor for free and paid publications, according to an announcement by Alan Levy, vice president of the firm in Larkspur, CA. Verified has been a leading provider of independent third party auditing and research services for over 59 years.
Two no-bake desserts that say cheese
If summer does, indeed, have its dog days, they surely arrive in August. Everything seems to move in slow motion and the inclination to cook serious meals ebbs to low. But the appetite to indulge doesn’t necessarily go away, especially when the object of desire is dessert. Here are two recipes that don’t require heating an oven, making them seasonal slam dunks.