The Best Things I Learned About Cheese in Europe: 5 European Cheese Lessons The Cheesemonger | The Kitchn
- 3. Finishing pizza with gratings of parmigiano-reggiano is a grossly underemployed pizza-topping tactic.
- One of the most painful things about being lactose intolerant is not being able to eat cheese.
- What's the ashy one at 2 o'clock in the last pic? I could guess at the other cheeses, but not this one. A very "done" chèvre?
- This post has left me feeling wistful and hungry. Lovely pictures and excellent tips - especially the one about cheese for dinner!
Pizza recipes you also might like
Best Wine Deals
Les Hauts du Tertre (2009)Cellared
Barbera is Taking on AirsCommented
Cappellano Barbera Barbera d'Alba (2009)Wishlisted
Cotes du Rhone Rose le Petit Coquet Chaume Arnaud (2007)Wishlisted
Zinfandel for a BeginnerReplied
Crocker & Starr Cabernet Sauvignon Napa Valley Stone Place (2005)Wishlisted
Any advice for wineries in Livermore?Replied
Francis Ford Coppola Rosso & Bianco Rosso (2011)Reviewed