Category: Curd on the Street

Terroir is the idea that everything has a distinct “taste of place,” and that the grass, hay, flowers, or other flora that are incorporated into the milk that makes cheese from a certain region maintains distinct characteristics about that landscape that you’re actually able to taste within the cheese. That idea rings particularly true with Tomme Aux Fleurs, a special cow’s milk creation from Switzerland that is literally coated with herbs from the place it was born.

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Biscuits taste better when they’re made with love–at least, that’s certainly the case with Callie’s, a Charleston-based outfit started by Carrie Morey to serve up her mother’s original Southern-style biscuit recipes. We sat down with Carrie to get the inside scoop on what makes these oven-ready biscuits so mouthwatering, and how family values inspire this Southern operation.

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Quicke’s, one of Britain’s most renowned cheese makers, is known for traditional hands-on methods, but their latest forage into clothbound cheddars takes this to a new level. One of their most recent creations gives new life to one of our favorite pairing principles–if it grows together, it goes together–and we got the inside scoop on this original cheese’s pastoral backstory.

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A Halloween mashup of classic cheese and classic horror from Cavemaster Josh Windsor

If there is any lesson to be learned from watching the Evil Dead franchise, it is this – cheese and horror go great together. Whether it is Bruce Campbell’s knowing smirk, the perfectly timed roar of a chainsaw, or the hijinks of disembodied hand on the run, each cheesy schtick melds perfectly with the genre of B horror movies. But why stop short with just the campy kind of cheese? Why not pair actual cheese with some of these seasonal favorites. Presented for your consideration are several cheese and horror movie pairings to keep you both terrified and satisfied this Halloween.

Continue reading “It Came From Milk!”