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Best Cheeses of the Year

Best Cheeses of the Year


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Food & Wine’s editors try hundreds of products each year while researching stories. Here, senior food editor Kristin Donnelly names the five most spectacular cheese of the year.

Bellweather Farms Basket Ricotta; Sonoma, Calif.
This ricotta cheese is made traditionally, using the farm’s leftover whey from its cow and sheep cheeses. From $8 for 12 ounces; bellweatherfarms.com.

Maplebrook Farm Burrata; Vermont
With its liquid center of fresh cream and stracciatella (shreds of mozzarella), burrata is like the molten chocolate cake of cheese. It’s best when it’s fresh, fresh, fresh — and this Vermont version, made by a Puglian cheesemaker, is as good as it gets. $13 each; murrayscheese.com.

Carr Valley Cheese Casa Bola Mellage; Wisconsin
This 100-year-old Wisconsin cheese company ages its new, nutty cheese — made with sheep, goat, and cow milks — for two years, so it’s super-complex. More than one F&W taster called it "phenomenal." $15.70 per pound; carrvalleycheese.com.

Andante & Noble Ballad; Petaluma, Calif.
The partnership between cult cheesemaker Soyoung Scanlan of Andante Dairy (whose fans include Thomas Keller and Daniel Humm) and Noble Handcrafted (makers of bourbon-barrel-aged syrups and vinegars) yielded a delicious, semi-firm aged goat cheese. Its rind is washed with Noble’s maple syrup, so the cheese is less tangy than many goat cheeses. $27 per pound; mikuni.com.

Kapiti Kikorangi; New Zealand
This New Zealand cow-milk cheese is not as pungent as most blues, most likely because it’s a triple cream, meaning that it has more than 72 percent butterfat. It’s richly creamy and slightly nutty, with just enough barnyardy blue-cheese funk. kapiticollection.co.nz.

— Kristin Donnelly, Senior Food Editor, Food & Wine

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The 20 best cheese recipes

‘We have Marcella Hazan’s definitive parmesan risotto and Kitty Travers’s ricotta ice-cream. Plus, of course, the ultimate toastie.’ Food styling: Henrietta Clancy. Photograph: Romas Foord/The Observer

‘We have Marcella Hazan’s definitive parmesan risotto and Kitty Travers’s ricotta ice-cream. Plus, of course, the ultimate toastie.’ Food styling: Henrietta Clancy. Photograph: Romas Foord/The Observer

From Simon Hopkinson’s classic roquefort salad to Meera Sodha’s paneer butter masala, this versatile ingredient is given a starring role

Last modified on Tue 20 Apr 2021 13.01 BST

T he first thing I ever “cooked”. When Mum let us grate cheddar on to day-old bread. Eyes level with the electric grill. Watching the alchemy, seeing the cheese become molten, stringy. The early magic of making your own tea. I still crave Jeremy Lee’s cheese straws, and now I can bake my own. Chef Tim Siadatan has shared Padella’s perfect pici cacio e pepe, Alex Jackson his brilliant aligot. Simon Hopkinson offers his elegant roquefort salad, Tomos Parry his famous cheesecake. We have Marcella Hazan’s definitive parmesan risotto and Kitty Travers’s ricotta ice-cream. Plus, of course, the ultimate toastie. All the cheese pleasers. From OFM to you.


The 20 best cheese recipes

‘We have Marcella Hazan’s definitive parmesan risotto and Kitty Travers’s ricotta ice-cream. Plus, of course, the ultimate toastie.’ Food styling: Henrietta Clancy. Photograph: Romas Foord/The Observer

‘We have Marcella Hazan’s definitive parmesan risotto and Kitty Travers’s ricotta ice-cream. Plus, of course, the ultimate toastie.’ Food styling: Henrietta Clancy. Photograph: Romas Foord/The Observer

From Simon Hopkinson’s classic roquefort salad to Meera Sodha’s paneer butter masala, this versatile ingredient is given a starring role

Last modified on Tue 20 Apr 2021 13.01 BST

T he first thing I ever “cooked”. When Mum let us grate cheddar on to day-old bread. Eyes level with the electric grill. Watching the alchemy, seeing the cheese become molten, stringy. The early magic of making your own tea. I still crave Jeremy Lee’s cheese straws, and now I can bake my own. Chef Tim Siadatan has shared Padella’s perfect pici cacio e pepe, Alex Jackson his brilliant aligot. Simon Hopkinson offers his elegant roquefort salad, Tomos Parry his famous cheesecake. We have Marcella Hazan’s definitive parmesan risotto and Kitty Travers’s ricotta ice-cream. Plus, of course, the ultimate toastie. All the cheese pleasers. From OFM to you.


The 20 best cheese recipes

‘We have Marcella Hazan’s definitive parmesan risotto and Kitty Travers’s ricotta ice-cream. Plus, of course, the ultimate toastie.’ Food styling: Henrietta Clancy. Photograph: Romas Foord/The Observer

‘We have Marcella Hazan’s definitive parmesan risotto and Kitty Travers’s ricotta ice-cream. Plus, of course, the ultimate toastie.’ Food styling: Henrietta Clancy. Photograph: Romas Foord/The Observer

From Simon Hopkinson’s classic roquefort salad to Meera Sodha’s paneer butter masala, this versatile ingredient is given a starring role

Last modified on Tue 20 Apr 2021 13.01 BST

T he first thing I ever “cooked”. When Mum let us grate cheddar on to day-old bread. Eyes level with the electric grill. Watching the alchemy, seeing the cheese become molten, stringy. The early magic of making your own tea. I still crave Jeremy Lee’s cheese straws, and now I can bake my own. Chef Tim Siadatan has shared Padella’s perfect pici cacio e pepe, Alex Jackson his brilliant aligot. Simon Hopkinson offers his elegant roquefort salad, Tomos Parry his famous cheesecake. We have Marcella Hazan’s definitive parmesan risotto and Kitty Travers’s ricotta ice-cream. Plus, of course, the ultimate toastie. All the cheese pleasers. From OFM to you.


The 20 best cheese recipes

‘We have Marcella Hazan’s definitive parmesan risotto and Kitty Travers’s ricotta ice-cream. Plus, of course, the ultimate toastie.’ Food styling: Henrietta Clancy. Photograph: Romas Foord/The Observer

‘We have Marcella Hazan’s definitive parmesan risotto and Kitty Travers’s ricotta ice-cream. Plus, of course, the ultimate toastie.’ Food styling: Henrietta Clancy. Photograph: Romas Foord/The Observer

From Simon Hopkinson’s classic roquefort salad to Meera Sodha’s paneer butter masala, this versatile ingredient is given a starring role

Last modified on Tue 20 Apr 2021 13.01 BST

T he first thing I ever “cooked”. When Mum let us grate cheddar on to day-old bread. Eyes level with the electric grill. Watching the alchemy, seeing the cheese become molten, stringy. The early magic of making your own tea. I still crave Jeremy Lee’s cheese straws, and now I can bake my own. Chef Tim Siadatan has shared Padella’s perfect pici cacio e pepe, Alex Jackson his brilliant aligot. Simon Hopkinson offers his elegant roquefort salad, Tomos Parry his famous cheesecake. We have Marcella Hazan’s definitive parmesan risotto and Kitty Travers’s ricotta ice-cream. Plus, of course, the ultimate toastie. All the cheese pleasers. From OFM to you.


The 20 best cheese recipes

‘We have Marcella Hazan’s definitive parmesan risotto and Kitty Travers’s ricotta ice-cream. Plus, of course, the ultimate toastie.’ Food styling: Henrietta Clancy. Photograph: Romas Foord/The Observer

‘We have Marcella Hazan’s definitive parmesan risotto and Kitty Travers’s ricotta ice-cream. Plus, of course, the ultimate toastie.’ Food styling: Henrietta Clancy. Photograph: Romas Foord/The Observer

From Simon Hopkinson’s classic roquefort salad to Meera Sodha’s paneer butter masala, this versatile ingredient is given a starring role

Last modified on Tue 20 Apr 2021 13.01 BST

T he first thing I ever “cooked”. When Mum let us grate cheddar on to day-old bread. Eyes level with the electric grill. Watching the alchemy, seeing the cheese become molten, stringy. The early magic of making your own tea. I still crave Jeremy Lee’s cheese straws, and now I can bake my own. Chef Tim Siadatan has shared Padella’s perfect pici cacio e pepe, Alex Jackson his brilliant aligot. Simon Hopkinson offers his elegant roquefort salad, Tomos Parry his famous cheesecake. We have Marcella Hazan’s definitive parmesan risotto and Kitty Travers’s ricotta ice-cream. Plus, of course, the ultimate toastie. All the cheese pleasers. From OFM to you.


The 20 best cheese recipes

‘We have Marcella Hazan’s definitive parmesan risotto and Kitty Travers’s ricotta ice-cream. Plus, of course, the ultimate toastie.’ Food styling: Henrietta Clancy. Photograph: Romas Foord/The Observer

‘We have Marcella Hazan’s definitive parmesan risotto and Kitty Travers’s ricotta ice-cream. Plus, of course, the ultimate toastie.’ Food styling: Henrietta Clancy. Photograph: Romas Foord/The Observer

From Simon Hopkinson’s classic roquefort salad to Meera Sodha’s paneer butter masala, this versatile ingredient is given a starring role

Last modified on Tue 20 Apr 2021 13.01 BST

T he first thing I ever “cooked”. When Mum let us grate cheddar on to day-old bread. Eyes level with the electric grill. Watching the alchemy, seeing the cheese become molten, stringy. The early magic of making your own tea. I still crave Jeremy Lee’s cheese straws, and now I can bake my own. Chef Tim Siadatan has shared Padella’s perfect pici cacio e pepe, Alex Jackson his brilliant aligot. Simon Hopkinson offers his elegant roquefort salad, Tomos Parry his famous cheesecake. We have Marcella Hazan’s definitive parmesan risotto and Kitty Travers’s ricotta ice-cream. Plus, of course, the ultimate toastie. All the cheese pleasers. From OFM to you.


The 20 best cheese recipes

‘We have Marcella Hazan’s definitive parmesan risotto and Kitty Travers’s ricotta ice-cream. Plus, of course, the ultimate toastie.’ Food styling: Henrietta Clancy. Photograph: Romas Foord/The Observer

‘We have Marcella Hazan’s definitive parmesan risotto and Kitty Travers’s ricotta ice-cream. Plus, of course, the ultimate toastie.’ Food styling: Henrietta Clancy. Photograph: Romas Foord/The Observer

From Simon Hopkinson’s classic roquefort salad to Meera Sodha’s paneer butter masala, this versatile ingredient is given a starring role

Last modified on Tue 20 Apr 2021 13.01 BST

T he first thing I ever “cooked”. When Mum let us grate cheddar on to day-old bread. Eyes level with the electric grill. Watching the alchemy, seeing the cheese become molten, stringy. The early magic of making your own tea. I still crave Jeremy Lee’s cheese straws, and now I can bake my own. Chef Tim Siadatan has shared Padella’s perfect pici cacio e pepe, Alex Jackson his brilliant aligot. Simon Hopkinson offers his elegant roquefort salad, Tomos Parry his famous cheesecake. We have Marcella Hazan’s definitive parmesan risotto and Kitty Travers’s ricotta ice-cream. Plus, of course, the ultimate toastie. All the cheese pleasers. From OFM to you.


The 20 best cheese recipes

‘We have Marcella Hazan’s definitive parmesan risotto and Kitty Travers’s ricotta ice-cream. Plus, of course, the ultimate toastie.’ Food styling: Henrietta Clancy. Photograph: Romas Foord/The Observer

‘We have Marcella Hazan’s definitive parmesan risotto and Kitty Travers’s ricotta ice-cream. Plus, of course, the ultimate toastie.’ Food styling: Henrietta Clancy. Photograph: Romas Foord/The Observer

From Simon Hopkinson’s classic roquefort salad to Meera Sodha’s paneer butter masala, this versatile ingredient is given a starring role

Last modified on Tue 20 Apr 2021 13.01 BST

T he first thing I ever “cooked”. When Mum let us grate cheddar on to day-old bread. Eyes level with the electric grill. Watching the alchemy, seeing the cheese become molten, stringy. The early magic of making your own tea. I still crave Jeremy Lee’s cheese straws, and now I can bake my own. Chef Tim Siadatan has shared Padella’s perfect pici cacio e pepe, Alex Jackson his brilliant aligot. Simon Hopkinson offers his elegant roquefort salad, Tomos Parry his famous cheesecake. We have Marcella Hazan’s definitive parmesan risotto and Kitty Travers’s ricotta ice-cream. Plus, of course, the ultimate toastie. All the cheese pleasers. From OFM to you.


The 20 best cheese recipes

‘We have Marcella Hazan’s definitive parmesan risotto and Kitty Travers’s ricotta ice-cream. Plus, of course, the ultimate toastie.’ Food styling: Henrietta Clancy. Photograph: Romas Foord/The Observer

‘We have Marcella Hazan’s definitive parmesan risotto and Kitty Travers’s ricotta ice-cream. Plus, of course, the ultimate toastie.’ Food styling: Henrietta Clancy. Photograph: Romas Foord/The Observer

From Simon Hopkinson’s classic roquefort salad to Meera Sodha’s paneer butter masala, this versatile ingredient is given a starring role

Last modified on Tue 20 Apr 2021 13.01 BST

T he first thing I ever “cooked”. When Mum let us grate cheddar on to day-old bread. Eyes level with the electric grill. Watching the alchemy, seeing the cheese become molten, stringy. The early magic of making your own tea. I still crave Jeremy Lee’s cheese straws, and now I can bake my own. Chef Tim Siadatan has shared Padella’s perfect pici cacio e pepe, Alex Jackson his brilliant aligot. Simon Hopkinson offers his elegant roquefort salad, Tomos Parry his famous cheesecake. We have Marcella Hazan’s definitive parmesan risotto and Kitty Travers’s ricotta ice-cream. Plus, of course, the ultimate toastie. All the cheese pleasers. From OFM to you.


The 20 best cheese recipes

‘We have Marcella Hazan’s definitive parmesan risotto and Kitty Travers’s ricotta ice-cream. Plus, of course, the ultimate toastie.’ Food styling: Henrietta Clancy. Photograph: Romas Foord/The Observer

‘We have Marcella Hazan’s definitive parmesan risotto and Kitty Travers’s ricotta ice-cream. Plus, of course, the ultimate toastie.’ Food styling: Henrietta Clancy. Photograph: Romas Foord/The Observer

From Simon Hopkinson’s classic roquefort salad to Meera Sodha’s paneer butter masala, this versatile ingredient is given a starring role

Last modified on Tue 20 Apr 2021 13.01 BST

T he first thing I ever “cooked”. When Mum let us grate cheddar on to day-old bread. Eyes level with the electric grill. Watching the alchemy, seeing the cheese become molten, stringy. The early magic of making your own tea. I still crave Jeremy Lee’s cheese straws, and now I can bake my own. Chef Tim Siadatan has shared Padella’s perfect pici cacio e pepe, Alex Jackson his brilliant aligot. Simon Hopkinson offers his elegant roquefort salad, Tomos Parry his famous cheesecake. We have Marcella Hazan’s definitive parmesan risotto and Kitty Travers’s ricotta ice-cream. Plus, of course, the ultimate toastie. All the cheese pleasers. From OFM to you.