A short guide to Brazilian cheese: queijo coalho from the Northeast, queijo minas and canastra from Minas Gerais, and creamy requeijão, with the Portuguese words to go with them.
Brazilian cheese: coalho, minas, canastra and requeijão
Tyrosemiophilia: the hobby of collecting cheese labels
There is a word for collecting cheese labels, and a club for people who do it.
Pão de queijo: Brazilian cheese bread
Pão de queijo are small, chewy, cheesy rolls from Minas Gerais, Brazil, made with tapioca starch instead of wheat flour. Here’s how to make them at home, and which cheese to use.
Guides
Go deeper, one chapter at a time
Cheese Basics
Everything I wish someone had told me about cheese: how it is made, the seven types, and how to buy, store, serve, eat and cook with it.
Start the guideCheese Making
From your first ricotta and paneer to mozzarella: what you need, what to do with the whey, and how rennet and annatto work.
Start the guidePairing Cheese
What goes with cheese: wine, beer, cider and whiskey, plus the fruit, nuts, honey and bread on the plate, with charts for 14 common cheeses.
Start the guideGreek cheeses: a short guide
Eight Greek cheeses beyond feta, from hard graviera to fresh whey cheeses, with what each is like and how it is eaten.
Baked Brie: 8 Easy Recipes for Your Next Party
Eight baked Brie recipes worth bookmarking, from a five-minute honey and walnut wedge to make-ahead bites for a crowd.
Understanding Wine Vintages
A vintage is the year the grapes were harvested. Here is what the year on the label means, why weather matters, and when it is worth paying attention.
How to build a cheese board (and how much cheese to buy)
How many cheeses to pick, how much to buy per guest, how to lay out the board and the few pieces of gear that make it easier.
Wine ratings: Getting to the point
How the major wine rating systems work, what the numbers mean, and why a score is a starting point, not a verdict.
Whey pizza dough
Making cheese leaves you with a lot of whey, and this is an easy way to use it: swap it for the water in a simple pizza dough. It makes one 12-inch pizza with a light, chewy crust. Ingredients 295 g (2½ cups) bread flour2¼ teaspoons instant yeast1½ teaspoons granulated sugar1 teaspoon kosher salt¼ teaspoon […]
Ricotta cheese (byproduct)
Drain by Joel Kramer
Gosh, I really wanted to start off with, Ricotta is a fresh Italian cheese, but by most accounts, ricotta is not considered cheese–but rather a cheese byproduct. Remember, when you make cheese, you’re separating curds from the whey. The curds are the milk solids (proteins) which ultimately are pressed, aged, etc. and become the cheeses […]
Recipes
