french-cheese

Did you know that we have a ton of classic and modern French recipes that need a new home in your kitchen? Check out our latest and greatest!

Knowing an extra word or two on your gastro-tourism vacation couldn't hurt. Today we travel to France. What does farandole mean?

England's Prince Charles is drawing praise from French cheesemakers following his comments last week about the negative impact of European regulations on traditional cheesemaking. London's Telegraph reports that during a recent climate conference in Paris, the prince spoke fondly of old-fashioned French cheeses and worried about the future of such traditional products, given the European Union's "bacteriological correctness" with…

Christine Haughney covers corruption and criminal behavior as part of the Zero Point Zero Production series Food Crimes.It was going to be the crowning addition to Thanksgiving cheese plates throughout the New York area. Last fall, venerable NYC retailer Murray’s Cheese ordered coveted cheeses aged by the French affineur Pascal Beillevaire to deliver to customers…

 Cheese lovers in New York City have long had favorite spots to procure great specimens from around the world — Murray's, Zabar's and Fairway, to name a few. There's also Russo's for fresh mozzarella and Kalustyan's for feta and labneh. But if you're an aficionado of the kinds of cheese that only come out of France,…

In a move to which we can only respond "nooooo!" the FDA has moved to ban aging cheese on shelves made from wooden boards. As in, a ban on the following: Brie, Camembert, Beaufort, Raclette, Parmaggiano, Comte...uh, cheddar. Apparently, a lot of cheese we like is aged on wood. But there's a worse part: not…

When food is heavy for heavy food's sake, it needs to be strategic. It needs to be prepared in February, when it hasn't warmed up for like, six weeks and the big dirty snowbanks are given the ultimatum to pay rent or get out. And it obviously should involve bacon, because it's Wednesday. Tartiflette is…

The Cowgirl Creamery Cookbook is a must for any cheese-lover's kitchen. Packed with stories, recipes and plenty of other reasons to gorge yourself on fine cheese, the cowgirls' masterful new book is a great reason to neglect that brick of boring cheddar and open yourself up to something a little more exciting. There may be…

One of the few things I enjoy more than a strong drink is a strong cheese. When you mix the two together, you get what I like to call "fermented ecstasy." There's cheese that's bathed in beer, wine and spirits? Many cheese lovers are familiar with washed rind varieties, where the rind of the cheese…

I feel like we don't quite "get" the concept of a cheese sandwich. If you ask for one at a deli, you will most certainly receive American on a roll and a strange look that says, "Really? You want some turkey with that?" That is not a cheese sandwich. A grilled cheese sandwich is also…

Any true cheese enthusiast has surely encountered an offering with a line of ash in the middle or even an ash coating. If you've never witnessed this trick of the trade, here's the reasoning behind this unconventional-sounding addition — and a few of our favorites to try for yourself. Back in the day, cheesemakers would…

There are a few food items I hoard, I fully admit this. Japanese mayonnaise is on that list; I always have a bottle in the fridge and at least two more in the pantry for end times. Post-apocalyptic black market kewpie mayo should buy my way across the river to...no wait, I'm not telling you…

[caption id="attachment_68964" align="alignnone" width="700" ] The fruity alpine-style Marcel Petite Comté (left) and the triple-crème Brillat Savarin.[/caption] Martin Johnson knows a thing or two about good cheese. Since 1984, he has worked at and managed several of New York City’s leading cheese counters, including Petak’s, Bedford Cheese Shop and Bloomingdale’s (believe it or not, Bloomingdale’s…

Sacré bleu! Zat monstaire looks just like Daniel Auteuil! This video comes from the Centre National Interprofessionnel de l'Économie Laitière, or National Interprofessional Center of Dairy Economics, which, to nobody's surprise, is French. Not only has this very thing happened to me in France, I actually have those headphones. In my humble opinion, this is…

I've written about New Cheese Day, a holiday I made up that seems a lot more meaningful than National Brownie Day or International Pickles Week (which is actually a thing). A new kind of cheese can bring your old standby sandwich to new levels. I'd like to go a little more in-depth and tell you…

Our farmers' market season kicks off around Easter and extends until Thanksgiving, but the earliest and latets markets of the year can be a little unsatisfying if you're looking for a huge range of produce. Thankfully, chickens and ducks produce at lease some eggs year-round, and spring and fall are great times for wild mushrooms.…

I know too many people who don't like goat cheese for its "goatiness." What did they expect, a mechanically-extracted, cellophane-wrapped American single? I can somewhat understand if, smeared on a cracker at room temperature, you find it a little strong. But if you're into cheese, which you should be, and want to add goat to…

Some people won't eat cheese, period. And some believe all cheese entails is unwrapping a processed slice from its sheltered cellophane world. It's not exposed to air, therefore it can't breathe and become the cheese it was meant to be. Hear that, string cheese, American singles and anything else individually wrapped in plastic? You're not…

What is an ultimate grilled cheese to you? Is it simply the addition of tomato or a side of tomato-based soup? Does sliced avocado elevate this humble sandwich to ultimate status? Is adding bacon and calling something "ultimate" a total cop-out yet? (No.) We love a great grilled cheese, but our hunger as of this…

Dimitri Saad is Fromager for Casellula Cheese and Wine Café and its sister restaurant Elsewhere, both in New York City.