Posted in The Cheese Course on July 29, 2009 | Leave a Comment »
By Stacey Adams-Zier
Many years ago, I purchased a Cameron stovetop smoker and spent a summer smoking just about everything in my refrigerator from vegetables to fish; everything was fair game. Adding a hint of smoke to a recipe seemed to elevate a boring, one-dimensional dish to a deep, complex one. I wondered what [...]
Posted in The Cheese Course on July 4, 2009 | Leave a Comment »
Run Date: July 1, 2009
By Stacey Adams-Zier
David Gremmels and Cary Bryant, cheesemakers at Rogue Creamery in Central Point, Oregon, had no cheesemaking experience when they first started in 2002. A year later, they created Rogue River Blue, an intriguing cheese that won first place in the blue category at the World Cheese Awards [...]
Posted in The Cheese Course on June 3, 2009 | Leave a Comment »
By Stacey Adams-Zier
As I go about my daily ritual of caring for my cheeses, I often repeat a simple mantra: “Sheep’s milk makes the best cheese, sheep’s milk makes the best cheese…” If you doubt this, just have a taste for yourself. From the ever famous French Roquefort to the little known [...]
Posted in Italian Cuisine, The Cheese Course on June 3, 2009 | Leave a Comment »
Run Date: June 3, 2009
By Stacey Adams-Zier
Formaggio is the Italian word for cheese but Romans often refer to their cheese as cacio [kah-chee-oh], an ancient term rarely used anywhere else but in Rome. Everywhere around the city I discovered little cheese shops tucked away in alleys or outside in the tented mercato at [...]
Posted in The Cheese Course on May 20, 2009 | Leave a Comment »
By Stacey Adams-Zier
If the Melteme winds had been wreaking havoc, as they usually always do in June, I would have sailed right by the Island of Kea and would have never had the chance to meet Aglaia Kremezi, an international authority on Greek foods. What I learned from her changed my way of eating [...]
Posted in The Cheese Course on May 13, 2009 | Leave a Comment »
If you didn’t get a chance to hear me talk cheese with Kojo Nnamdi, radio-host of the Kojo Nnamdi Show on 88.5FM WAMU you can click here Cheese 101
What a fabulous experience it was to meet Kojo and talk about one of my favorite subjects.
Apparently the producer, Tara Boyle, was so surprised with the [...]
Posted in The Cheese Course on May 8, 2009 | Leave a Comment »
By Stacey Adams-Zier
Take a look at the cheese case in supermarkets and you will undoubtedly see an array of soft, white, bland cheeses masquerading as “brie.” Don’t be fooled by these imposters! Authentic Brie offers a lovely dosage of savory, mouthwatering, creamy, milky flavors and melts on your tongue with a sensuous feel unmatched [...]
Posted in Recipes, The Cheese Course on April 22, 2009 | Leave a Comment »
By Stacey Adams-Zier
As a chef, I know some cooking techniques are so fascinating yet can be frustrating for even the serious cook, especially when the last line of the recipe says “serve immediately”.
Making a soufflé is a dramatic presentation, tinged with suspense that requires careful preparation, concentration, and practice. But as my [...]
Posted in The Cheese Course on April 8, 2009 | Leave a Comment »
Run Date: April 8, 2009
Title: The Cheese Course
By Stacey Adams-Zier
Not a day goes by that I don’t get asked a question about raw milk cheeses: are they safe to eat; can you buy them in the U.S.; or, are they made in the U.S.? The simple answer is yes, yes, and [...]
Posted in The Cheese Course on March 25, 2009 | Leave a Comment »
First published in The Capital Gazette March 25, 2009
By Stacey Adams-Zier
Almost all of the world’s finest wines are ‘blended wines’, made from the blending of different grapes and different barrels or vats of the same grape. Like wine, some of the world’s finest chocolate is the result of expert blending of cacao beans [...]
Error: Twitter did not respond. Please wait a few minutes and refresh this page.
