A How-To On Pairing Cured Meats and Cheeses

Pairing Cured Meat And Cheeses When pairing things, two approaches generally come into play. The first approach would be to pair like flavors, for instance, two sour ingredients. With this, the similar flavors may cancel each other out and let the other flavors flourish. The second, more common approach is that opposites attract, this takes … Read more

A European Celebration: Cheeses From Across Europe

The science, in truth, is fairly simple. Take some milk – a cow, sheep or goat will provide just fine. Add a starter enzyme and then some rennet to separate the curds (solids) from the whey (liquid). Congratulations: you have just made cheese. Almost every one begins its life-like this. “Pretty much everything after that … Read more

The “Untold” History of Cheese

This is the story you’ll often hear about the discovery of cheese in human history… About 9,000 years ago, a nomad was travelling and brought along with him some milk in an animal stomach, serving as a sort of thermal insulator, to have something to drink at the end of the day. But when he arrived, … Read more

The Peanut Butter and Jelly Sandwich: An American Tradition!

One of the most common, famous and easy-to-make foods is the proverbial “Peanut Butter and Jelly Sandwich” otherwise known as “PB & J” adhering to modern lingo. It is easy to make, requiring only bread, jelly (or jam) and peanut butter as it satisfies any hungry stomach as a meal or a quick snack. The History … Read more