Semi-Soft—These are the familiar cheeses, such as Colby and Jack that have little or no rind, and are not treated with bacteria or fungus. Pasta Filata—These are kneaded cheeses, like Mozzarella and Provolone. The fresher varieties tend to have simple, milky flavors. Wax-Dipped—This is the classic American method, in which cheeses are sealed in an... View Article
Food - Full Pints - REVIEWED_POSTS March 1, 2008 - Randy Mosher
Beer and cheese have a lot on common. As Brooklyn Brewing’s brewmaster, Garrett Oliver, is fond of pointing out, cheese is grass processed by microbes in the cow’s stomach, and beer is grass processed by the brewer and the action of a microbe, yeast.
Food - Full Pints - Travel Features January 1, 2008 - Kerry J. Byrne
The first problem with butchering pigs is transportation—that is, assuming you don’t live on an actual pig farm, which, admittedly, would be nice.