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Parmigiano-Reggiano
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I’ve been having a renewed love affair with Parm ever since I learned to make omelets last week from a pair of former monks. It was the kind of evening I love: a big dinner out, a few drinks back...more |
Époisses
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The star cheese of our Thanksgiving plate was a little French wheel washed in brandy. I’d read about it in The Cheese Primer, in Murray’s Cheese Handbook, and in a book on pairings by Janet...more |
Brillat-Savarin
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Last night's tasting was a great success. Quince, the little cheese shop in my neighborhood, looked beautiful -- full of flowers, baskets of bread. The cheese case was stocked, the shelves lined wi...more |
Blue-Cheese-Stuffed Mini Pumpkins
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Today's cheese tasting at Quince is sold out! Yee-haw. Here's the recipe I'll be sharing for a quick Thanksgiving side dish. It's adapted from a Deborah Madison recipe that I've had marked for ab...more |
Pierre Robert
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I’ve never been a brie freak, probably because brie is the hummus of English departments, and I overloaded on it at mixers during grad school. So often brie is rubbery, flavorless – glue on toast...more |
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