There are just seven producers who are permitted to entitle their cheese Roquefort. A great look at what goes into producing Roquefort, from the ewe's milk to the aging in select caves. I had no idea, but that's not surprising since I'm pretty much a cheese novice.
Posted on September 12, 2006
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recent features
The sweet (and bittersweet) taste of summer
Summer drinks should be like summer evenings: long, light and cool. Guest writer A.D. introduces some less common ones to enliven our senses during these wonderful long hot days.
Strawberry Fields Forever
Food traditions bind my family; I'm reminded of that every year when I drive to north-central Massachusetts to pick strawberries with my grandparents.
Comparing Frozen Fish to Fresh
My mother swears by frozen fish. I was unconvinced, and decided to put her statements to the test: could flash-frozen fish taste as good as fresh local fish from the Greenmarket or even fresh fish from a local supermarket?
around September 12, 2006...
I was also writing about:
Why is it easier in America to buy drugs, guns and political favors than it is to buy a gallon of raw milk
When lab-grown meat is readily available what happens to the experience of eating meat
Genetically modified plants escape test areas go wild
Its that time of year again for the yummiest falliest sandwich
The best meal that never was
Lovely post about fleur de sel de Guerande
The hard life of an organic farm worker
Interesting look at greenhouse gas emissions caused by food production
My favorite restaurateur Danny Meyer had a new book coming out
This BBC guide to making risotto has a few recipes and tips
