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American Cheese Independence: Anne Saxelby on Handmade Cheese
Cheese Essay / Cheese Fieldtrips

American Cheese Independence: Anne Saxelby on Handmade Cheese

On March 5th, I visited Anne Saxelby at her artisan cheese warehouse space in Red Hook, Brooklyn. We discussed the nature of the artisan cheese movement in America. Continue reading

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Pop Up Dinners:  Homemade Cheese Fridays
Homemade Cheese Dinners

Pop Up Dinners: Homemade Cheese Fridays

Happy New Year everyone! Fresh beginnings call for fresh cheeses, and recently, I have been digging my hands deep into the curd and the kitchen.  Have a craving for homemade cheese? Every Friday at SkytownBK in Bushwick, I am crafting a dinner menu inspired by my winter creamery creations: mozzarella, ricotta, and crème fraîche. The hand crafted … Continue reading

Defining Molecular Gastronomy in the Context of Cheese
Cheese Essay

Defining Molecular Gastronomy in the Context of Cheese

Amazing Photograph by Wil Edwards The two faces of molecular gastronomy, the scientific and the culinary, represent a conceptual split that I have also experienced. Despite the culinary world’s intentions to view the field as an expression of an evolving cuisine that embraces innovation and new technique, its platform in a bourgeois marketplace had never … Continue reading