At Neal’s Yard in London, washing, waiting, and watching are just a few of the steps involved in finishing some of the world’s finest cheeses. This piece appears in Season 2, Episode 13 of FoodieTV, a free iOS app showcasing the best stories about food from all around the world.
Watch it on Vimeo
Like all American children not raised by wolves, I was taught this at an early age. The French were not taught the same thing. And so it was during a trip to Normandy four years ago that I first laid eyes on what appeared to be a toy for cheese—a sort of spinning knife with a big wheel of dairy beneath it. The French call it a girolle; the rest of us call it a cheese curler.
Read it in full at Bonappetit.com
L.A.’s oldest open air market, the iconic Grand Central market downtown has been undergoing a revamp over the past 12 months. Four of the newer restaurants joined us with some of their specialties. This segment aired on the KTLA 5 Morning News on April 7, 2014.
Watch the video online.
The Comté Cheese Association has announced that an updated Comté Wheel of Aromas is now available. The Comté Wheel of Aromas illustrates the 83 terms or descriptors that correspond to the most frequently found natural aromas in Comté, grouped within six families: Lactic, Fruity, Roasted, Vegetal, Animal and Spicy. Made exclusively in the Jura Mountain region of France, Comté is an artisanal, PDO cheese. Each wheel of Comté reflects a unique terroir, a season of production, and centuries of cheesemaking and affinage traditions. Download your copy here.
Here are some notable examples of food and drink whose monikers you can’t throw around lightly. See the list on globalpost.com.