On a single crumb of cheese rind there are more than 10 billion microbes: that's more microbial cells than there are people on Earth. Cheese rind is an intensified expression of the cheese, with a powerful flavour and highly concentrated community of good bacteria, yeast and mould.
About a month ago, a video of a Southern teacher named Courtney Cook Bales eating an entire baked sweet potato (skin and all) filled with cheese rolled across my For You Page. Almost immediately, this two-ingredient recipe was everywhere. Turns out, nearly 10 million people have seen the same video I had - but instead of scrolling on, they went into their kitchens to make it. And they were raving about it.
Imagine it: The skillet arrives at the table, still hot from the oven, cheese stretching with every chip pull, bacon sizzling at the edges, and a pop of green from the parsley and avocado. It's the kind of snack that makes you a legend among friends.
Whether you're throwing a party or you're just trying to have a fancy night in, there's nothing better than a charcuterie board. It's a great way to try a wide variety of cheeses, meats, and crackers, mixing and matching the different elements to try to achieve the perfect bite. These days, there are plenty of places to snag some high-quality cheese for your next charcuterie board.
I was lucky enough to have lived in Paris as a young man, spending a year between college and medical school working as a singing waiter in a restaurant called the Hollywood Savoy in the 2nd arrondissement. It's still open, but it looks like the waiters don't sing anymore. Tant pis. In any case, living on a French waiter's salary back then wasn't easy.
Once burned, twice shy, I decided to start simple, adding a few spoonfuls of Italian mascarpone. Despite initial reservations, the result was pleasantly surprising. The mascarpone blended effortlessly with some frozen berries and water - and dolloping another spoonful on top, it resembled a cheesy parfait. The first taste revealed a delightful creaminess, which softened some of the tang from the harsher-tasting berries like blackcurrants. Delicious.
Jenna's three kids Mila, 12, Poppy, 10, and Hal, 6, came together to give Jenna the ultimate cheese-lover birthday celebration. The dinner was not only made with love but the Hager kids added personal and creative touches. "Mila was sort of the creative director," Jenna says while referring to the green-printed dinner menus titled: "Mom's Bday Tasing Menu." The tasting menu showcased these tasty delights with pun-filled food names.
When it comes to souffles, even those who consider themselves confident home cooks will often balk at the idea of whipping one up at home, preferring to leave this specific dish to the professionals. There's no beating around the bush - souffles are finicky and require a lot of precision to pull off. However, the saying that practice makes perfect also applies to this complex culinary creation, and what better way to practice than with this cheesy corn souffle recipe, courtesy of recipe developer Jennine Rye?
Owner and fromage expert Liana Ryan announced the news "with a mix of gratitude and sadness" in her email newsletter. "Over the years, it has been our profound pleasure to share our passion for exceptional cheeses, fine wines and memorable moments with you," she wrote. "Your support has meant the world to us, and we are so grateful for the community you helped us build around our humble shop."
Martha Stewart admits to enjoying American cheese slices, calling it a guilty pleasure snack, acknowledging its simplicity and processed nature despite her preference for fresh, homemade foods.
Whether soft or hard, mild or strong, young or aged, plain or flavored, cheese is central to many gastronomies and cultures around the world. Global production is still on the rise to meet growing consumer demand.
