Suzi's Blog

The Cheesemonger’s Kitchen

The title for The Cheesemonger’s Kitchen has been very carefully chosen. Author Chester Hastings is a superior cheesemonger, a man with a culinary pedigree we all would dream about. And the “kitchen” part? This is a cookbook, not a cheese encyclopedia filled with maps or charts. No here, you will find recipes and what recipes…

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Cherry Tomato Jam: Pairing Fruit with Cheese

  Did you ever have someone give you an absolutely perfect dish? And you were going to get that recipe from them? And then, most sadly, they passed away? You remember their face and their laughter. You remember their tomato conserve that was a miracle. Suzen and I had the pleasure of knowing Jacques Burdick,…

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Anchovy Twists

Having a party? Need a quick appetizer to tantalize your guests? These anchovy twists are flavor grenades. Serving these lovely twists will give you a running start for a flavor profile that will have everyone bubbling and provide you with a theme for the entire evening. Anchovy offers an intense flavor that is readily matched…

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The Big Cheese

How much cheese do we make? Where is it made? Thanks to Professor Ito at Kyushu University we have the pretty dramatic data in the graph here. The world now makes about 14,000 units of cheese a year, a unit being 1000 tons, actually metric tons. That’s 14,000 units  X 1000 x 2204.62 pounds per…

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