Years ago, in another lifetime as a budding newspaper reporter, I wrote a rather snooty piece for the Washington Post about the proper way to make Swiss fondue. I suppose having lived a couple of years in Switzerland I felt entitled to pontificate on how frequently the American version of fondue strayed from the authentic […]
Tags:cheese·food appreciation·Swiss
One of the adults at our school asked if we were using turkey bacon to make bacon cheese bread in our food appreciation classes. “Heck, no!” I replied. “We do not use fake bacon in our classes!” We teach kids to make traditional foods using traditional tools and techniques. Modern “healthy” alternatives, such as substituting […]
Yesterday I described the simple process my wife used to make delicious ricotta cheese. Since she made it from fresh, whole milk, it produced lots of whey. That’s the liquid that separates from the protein solids in the cheese making process. We had a pot of whey sitting in the refrigerator for several days trying […]
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