Say ‘cheese’ because you you deserve to smile if you can afford to pay for the world’s most expensive cheese. And it’s made from donkey’s milk to boot.
Because Aussies know great pizza, and because Johnny di Francesco’s a world champion pizza-maker, we’re all treated to the newest pie on the menu: the 99-cheese pizza. Called the Novantanove Formaggio (99-cheese pizza), this pie from 400 Gradi in Melbourne is created using a ‘super cheese’. This super cheese is used as a base and is created by melting down 94 cheeses in a pit.
Would you like some human tears and belly button bacteria with your wine, sir? Selfmade is an exhibition featuring cheese cultured from human tears and belly button bacteria collected from the artists and scientists themselves. Side note: I wonder how they forced themselves to tear up. Did they watch The Notebook with test tubes in […]
Chris Write’s determination to relieve folk of the hum-drum of the daily ‘rind is aptly demonstrated in his awesome new selection of sports cheeses; beautifully crafted cheese puns illustrated in Wright’s inimitable style. Jamie Oliver is evidently a fan and I have also just ordered my slice of the action.
Saint Andre is a triple creme cow’s milk French cheese in a powdery white, bloomy skin of mould (thank you, Wikipedia). There is a C-Town (run of the mill NY supermarket) on Graham Ave in Brooklyn that has it for $3.99 which I am convinced is a mistake since they have cheddar for $8.99 in the same bin.
We ran ourselves ragged driving from Baltimore to Portland in 48 hours flat, and by the time we were almost done with our West Coast tour in LA, we were exhausted, stinky, and broke. At moments like these, a little imported sheep’s milk cheese does wonders, which is why we b-lined it to The Cheese Store of Silverlake right after we downed our espresso shots at Intelligentsia right next door.
Working the farmers markets in the Baltimore-DC area the past few months, I have encountered a lot of great local food producers. One of my favorites is Firefly Farms in Garrett County, Maryland. Founded by partners Mike Koch and Pablo Solanet, the farm specializes in artisan goat cheese produced from milk sourced from local Amish farmers.