Hooked on Cheese: Raymond Hook’s 2017 Summer Fancy Food Show Finds

Top draws include fermented herbal tea, olive oil jam, and really good ham.

The 2017 Summer Fancy Food Show took place June 25-27 at the Javits Center in New York City. Over this weekend, The Daily Meal’s cheese expert Raymond Hook perused 180,000 specialty foods and beverages and selected his top 5 items from the show. Keep an eye out for these exceptional products at your local specialty food store in the coming months.


Hooked on Cheese: International Artisan Cheeses – Next Stop: Japan

Japan imports more cheese than any other country in the world!

The vast majority of artisan cheese is made in Europe and the United States; last year, the two regions produced 81.7% of the world’s cheese. But while the rest of the world may contribute less in terms of quantity, some unexpected countries are currently playing a crucial role in the global artisan cheese renaissance. This series profiles a few of these nations and celebrates the dairies that are putting their countries on the (cheese) map. Find part one, on the cheeses of India, here.

 

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Hooked on Cheese: International Cheeses: First Stop, India

Indian Cheeses

India is currently experiencing an artisanal cheesemaking renaissance.

The vast majority of artisan cheese is made in Europe and the United States; last year, the two regions produced 81.7% of the world’s cheese. But while the rest of the world may contribute less in terms of quantity, some unexpected countries are currently playing a crucial role in the global artisan cheese renaissance. This series profiles a few of these nations and celebrates the dairies that are putting their countries on the (cheese) map.

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Hooked On Cheese: Wine Pairings with Sommelier, Cheesemaker Jessica Little

Who better to get pairing recommendations from than a cheesemaking sommelier?

Last weekend, I went down to Georgia to visit one of my favorite people, Jessica Little of Sweet Grass Dairy. I wanted to discuss a cheese export program I’ve been developing and get her advice on one very important aspect of it: wine pairings for the cheeses. In addition to her and her family being stellar cheesemakers, Jessica is a Certified Sommelier through The Court of Master Sommeliers, and I knew she was the perfect person to go to for some knockout suggestions for this project.

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