jacksona

Yes lisa, it all sounds great, I will pursue this stuff. Thanks Kindly.

Is yogurt cheese?

Reply to Pan Apparently Mascapone is no more a cheese than ricotta is... here is an article explaining.... http://www.rurou.org/archives/000073.html

Unfortunately I am not in New York, but rather Kingston Ontario, where we do have Don Cherry but not a huge selection of cheese. I will probably be forced to settle for pretty common cheeses with a little deviation which is why I want to make small dishes that incorporate the flavours. I may do some ordering though just to make things interesting.

To be more specific, I would like to pick roughly 10 cheeses crossingthe country - I don't have specific regions in mind, but would make an effort to not overlap too much. Ideas so far include, boccancini, parmesan regianno, (maybe granna padano), ricotta, casselmagiore, pecorino, provolone, marscapone (i know, not truly a cheese), gorgonzola. When I ask about pairing, I am looking for several amuse bouches or small tasting sample plates. For example I know that I will most likely use the boccancini in individual vine ripened tomatoes, with basils, to make a caprese salad, the gorgonazola with a crisp piece of pancetta, and some caramelized figs, the grana padano in an ice of some sort etc. Thanks for the input so far, it is educating to be in such good company. thanks

Hi, In late June, early July I am having several people over for a "cheese" themed dinner - specifically regional cheese of Italy. I am looking for any suggestions on ideas, recipes/matching for a sort of tasting menu that incorporates different types of cheese. I appreciate any suggestions. Thanks