Delectation in The Underbelly
By Rachael Lucas
People frequently ask me what to pair with the cheese that they are purchasing.
Tabula Rasa
By Rachael Lucas
In April, we stir into our vivacious spring selves. Seasonal grumps grow out of their glum funks, and lulled lazy winterers transcend their sopor.
Cheese Lady Goes to Romania
By Rachael Lucas
Romania kind of got the shaft. It is situated, strategically speaking, in a military sweet spot.
Don’t Be Sheepish
By Rachael Lucas
Sheep’s milk cheese is both my favorite and least favorite. When it is good, it’s superb, and when it’s off, it is, in a word, offensive.
Bean Juice and Curd
By Rachael Lucas
Cheese begs to be paired. It is such a versatile food that it can stand up to and enhance flavors in just about anything you choose as its coupling.
Get Behind the Rind
By Rachael Lucas
Husk. Coat. Bloom. I called it skin before I knew the appropriate term for that bizarre superstratum that exists on cheese.
Pining for Alpine Cheese
By Rachael Lucas
Hooray, it’s cold outside! Let's embrace the chill because during the winter months, cheese that gets devoured with fervor is that of the Alpine variety.
Blue, Bleu, Blau, Blu
By Rachael Lucas
I don’t trust people who say they don’t like cheese. I mean, who doesn’t eat cheese?
Pairing Grilled Cheese & Beer
TASTE News Service, June 11, 2017 - Kevin Vanblarcum is a brewer for Kingston Ales in Kingston, NY.