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Cheese Magic loses its magic cheese counter
Filed under: Cheese, Stores & Shopping  Years ago, I discovered this little pocket of cheap foodie Toronto awesomeness -- Kensington Market. Mixed in with irresistible spice and veggie stores, and the rather sketchy uncovered beans that sometimes meet the dirty feet of pigeons, lies Cheese Magic.
Run by an army of cute slacker dudes of seemingly unending supply, Cheese Magic is one of those places that makes you want to buy more and more cheese. No one barks at you for your order, and within a few glassed cases and an overflowing-with-cheese counter, there's almost anything you could possibly want. And if you're not sure -- just ask...
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Cheese Course: Atlantic Mist
Filed under: Dairy, Cheese, America, Local Eating, Artisan Foods, Cheese Course  A couple of years ago, one of my friends suggested that I try Atlantic Mist, a creamy cow's milk cheese with a bloomy rind from Mecox Bay Dairy in Bridgehampton, NY. I finally tried it and was amazed at how similar it tastes to the raw milk Camemberts that I've eaten in France.
Most Camemberts that are imported into the U.S. are pasteurized and lack the sharp barnyard flavor and sweet fudge-like paste of a traditional raw milk Camembert. It's incredible that Atlantic Mist,...
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Cheese Course: Seal Cove Chèvre
Filed under: Cheese, America, Local Eating, Artisan Foods, Cheese Course  Until recently, I did not realize how ignorant I was about the vast array of delicious creamy cheeses from Maine. I was aware of the many different cheese producers in Vermont, like Jasper Hill Farm and the Cobb Hill cooperative. So, a few nights ago, I was pleasantly surprised when I discovered a soft handmade goat's milk cheese from Seal Cove Farm, a small goat dairy in Lamoine, Maine.
The flavors are exquisitely pristine with absolutely no sourness. The light fluffy texture slowly crumbles...
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Cheese Course: Roquefort Vieux Berger
Filed under: Cheese, France, Artisan Foods, Cheese Course  Roquefort Vieux Berger has long been one of my favorite blue cheeses. The second you take a bite into this luscious blue, you taste a gritty sharp saltiness that mellows out and transforms into a sugary fruity flavor evoking the aroma of ripened dates, grapes, and apricots. The flavors are gorgeously well balanced and the texture is superbly thick and creamy. It's the best Roquefort that I have ever tasted, because it does not overwhelm the palate and leave an unpleasant strong aftertaste.
Like all Roqueforts, Vieux Berger is produced from...
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Cheese Course: Barilotto
Filed under: Cheese, Italy, Artisan Foods, Cheese Course 
I am on a buffalo milk cheese kick. It started last week with Burrata. This week, I tried a firm buffalo milk aged ricotta-style cheese called Barilotto. This one is all about its subtleties. It's similar to Ricotta Salata, an aged sheep's milk ricotta that is lightly salted. Unlike the Ricotta Salata, it's not nearly as salty. Instead, Barilotto leaves your mouth with a deep sweet flavor.
Barilotto, like Calcagno, is aged in southern Italy, in Campania at Casa Madaio. It's salted and pressed to...
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Sparkling Sunday: Gruet & Humboldt Fog
Filed under: Cheese, Champagne  I have to admit, I discovered Gruet at the omnipotent chain restaurant, well small chain restaurant, Harry's Taproom. Harry's is less than a block from my home base, so several Buckley meals are consumed there per month. They pride themselves on their unique wine list, which I have discovered is not as unique as I'd thought, since I can usually purchase most of their wines at Total Wine. It was New Years Eve 2007, and we were looking to have a pre-dinner cocktail before heading to another restaurant and then out on the town for some never disappointing D.C. nightlife. I wanted to...
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Cheese Course: Burrata
Filed under: Cheese, Recipes, Italy, Artisan Foods, Summer, Cheese Course 
I first encountered Burrata during a trip to one of Genoa's oldest markets - Mercato Orientale. When I sliced into Burrata a luscious cream slowly oozed out from the center. The cream tasted slightly like a fresh ricotta. I spread the cheese over crusty bread and drizzled olive oil over it. Burrata is essentially a creamy spreadable buffalo milk mozzarella. In Italian, the name "Burrata" means "buttered." Unlike Mozzarella, Burrata's center is filled with cooked Italian cream.
Burrata is produced in the southeastern region of Italy, called Puglia. It...
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Same day cheese delivery
Filed under: Parties, Cheese, Stores & Shopping, Artisan Foods  I was walking on Broadway the other day, and I was nearly side-swiped by a peddling man, swerving in a red buggy. Obviously, it was a cheese delivery man.
Artisanal Premium Cheese recently launched their "Same Day Rickshaw Delivery" service in Manhattan, offering patrons between 34th and 63rd streets a 5pm delivery of an assortment of cheeses. Artisanal paired with Revolution Rickshaws (those lanky bicyclists in Central Park who offer romantic carriage rides) to add a little flavor to the service. Why they specifically choose a 29 block radius for cheese delivery? Well,...
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Cheese Course: Calcagno
Filed under: Cheese, Italy, Artisan Foods, Cheese Course 
When I first started my career in the cheese biz, I had no idea how many pecorinos there were. The category includes essentially all Italian sheep's milk cheeses. Pecora in Italian means "sheep." Most of them are produced in Tuscany and Sardinia. Calcagno is a pecorino that's hand crafted in Sardinia, and then, it's aged in southern Italy in the Campania region.
I find that most pecorinos are nutty and tend to dry out rather quickly. Calcagno is an exception. Cutting into a fresh wheel of Calcagno is like diving into a feathery bright green meadow with vibrant...
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Labne: A tasty low-carb Middle Eastern yoghurt
Filed under: Cheese, Stores & Shopping, Health & Medical 
Ever since I returned from Dubai, I've become fascinated by Middle Eastern cuisine. A couple of weeks ago, I went to Sahadi's in Brooklyn, and I discovered Labne. Labne is a dense yoghurt eaten in Syria and Lebanon. It's not as tangy as many of the Greek yoghurts I've tried in the past, but it has the same thick texture. You can flavor it with crushed mint and olive oil. Also, it doesn't have nearly as many carbs as most yoghurts. Labne from Karoun Dairies in California has just two grams of carbohydrates in...
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