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The Cheese Course Archive
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The Cheese Course: Iberian Sheep’s Milk Cheeses
Posted on May 9, 2013 | No CommentsWe talk with Scardello's Rich Rogers about Iberian sheep's milk cheese and why it's often the preferred choice of the cheese lover. -
The Cheese Course: Brie
Posted on April 25, 2013 | No CommentsWhat makes Brie what it is, and why aren't we eating it the way it was meant to be made? We chat with Scardello's Rich Rogers for answers. -
The Cheese Course: Rich Rogers and Goats’ Milk Cheeses
Posted on December 4, 2012 | No CommentsThough chèvre may be most familiar, there are a myriad of cheeses made from goats' milk - Scardello's Rich Rogers provides some direction. -
The Cheese Course: Rich Rogers and Washed Rinds
Posted on May 24, 2012 | No CommentsFrom smooth and silky to slightly firm and unctuous, washed-rind cheeses are made throughout the world, and while some are more odoriferous than others, they pass the lips of cheese lovers everywhere -
The Cheese Course: Cheddar
Posted on October 26, 2011 | No CommentsIs 2,500 words too many for a story about Cheddar cheese? After talking with Scardello's Rich Rogers, we're wondering if it's nearly enough. -
The Cheese Course: Gruyère
Posted on August 18, 2011 | No CommentsThe real thing has Switzerland stamped all over the outside, and they've even gone so far as to legally protect the name: The Swiss are clearly proud of their Gruyère, and they've got good reason to be. -
Cheese 101: Gorgonzola
Posted on July 13, 2011 | No CommentsFirst documented more than 1,000 years ago in Northern Italy, Gorgonzola has proven to be a gateway cheese for future blue cheese lovers - it can vary from mild to spicy, creamy to firm, and is distinct from just about anything else.