Gastronaut: Fondue For its final Gastronaut column, Food & Wine called me to re-do the 'due. 3 recipes range from the classic to the everyday (what I call a grilled cheese sandwich without the bread) to the stinker. Plus a whole bunch of dippables more interesting than bread and broccoli.
How to Make an Impressive Trader Joe's Cheese Plate for $21 I may love obscure cheese but I also love good value. TJ's has some impressive offerings for killer good prices.
Name That Cheese: 35 Types to Try Consider this your cheat sheet: the basic groupings of cheese and a bunch of recs to go forth and purchase
My attitude about cooking with cheese is that I want to keep things as simple as possible so I can really celebrate and savor the textures and flavors of the cheese itself. I don’t want the cheese to be a mere ingredient or seasoning—I want it to be the star.
Luckily, summer offers up so much incredible produce that combining a few perfect foods becomes a no-brainer pleasure. Here are two of my household staples for these hot months when tomatoes are in brief and luscious season. Read More.
Cheese Tip: A Cheese Plate to Win Friends
Few culinary skills will impress your gourmand friends like mastering the cheese plate. Here's how - Read More
A few words On curds - an interview with Liz Thorpe.
Turning Cheese Into a Cook’s Assistant: Liz explains how to get over cheese counter intimidation by understanding the 6 families of cheese.
On Cheese Lover's Day, Serve Up An Adventurous Cheese Plate: American cheese fiends are more adventurous than ever. Liz breaks down why, and offers suggestions for what to serve.
Rockstar Cheesemonger: What exactly does a cheesemonger do? Liz explains the importance of those folks behind the cheese counter.
Q & A: The Cheese Expert: How Liz learned about cheese and became an expert.
The Cheese Show: When Martha devoted an entire show to cheese, Liz joined her to demystify American artisan offerings. To celebrate Liz's book The Cheese Chronicles, every audience member received a copy.
The Sandwich Show: Leave it to Martha to devote an entire hour to the world's greatest sandwiches. Including, the famed Breakfast Melt from Murray's Cheese. Despite cooking and eating many breakfast melts, Liz enlists Martha's help in flipping the egg.
The Ultimate Brunch With French Chevre: Liz offers several approachable recipes using French goat cheese.
An Artisan Cheese Primer: CNN's Eatocracy isn't afraid of a little stinky, funky or moldy. And they want readers to share their confidence. Liz busts myths about cheese, answers FAQs and arms you to get the most out of your cheese.
Where's the Brie? Merchandising Specialty Cheese: When industry experts explore national trends in the cheese department they ask Liz what works and what doesn't. The presentation of cheese in a supermarket impacts customer experience, revenue and cross-sales.
Local and Sustainable vs. Organic in Supermarkets' Cheese: The buzz-word might be organic, but there's more to the story of sustainably and ethically produced cheese. And organic isn't necessarily the label to look for.
The Ideal Summer Cheese Plate: It's true. Like produce, cheese is seasonal. What's best in September isn't what's best in January. Liz puts together the ultimate summer cheese plate, wine pairings optional.
The Science of Cheese: Liz geeks out with Ira Flatow over bacteria, rennet and the miracle of turning milk into cheese.
Oprah's Favorite Foods--Exploring "Creamy": Liz gives Oprah the low-down on the world's best creamy cheeses, plus some favorite pairings and serving tips.
Good Cheeses Come in Small Packages: Who says big cheese is the best? Liz gives an overview of the greatest tasting, and most famous, little cheeses in the world.
October 2011: Making the Cheese Rounds: Traveling the hills of Italy's Piedmont region in search of new cheese can't be called a hardship. (Especially during white truffle season). Here, a round-up of Liz's Five Finds from hundreds of amazing options.
Get a sneak peak of The Book of Cheese in this WSJ article-- including my homemade ricotta recipe!
Cool Food Jobs: Everyone seems to want a job in food but how does that happen? What's it really like? Liz headlines TONY's Summer Round-Up on the ultimate cool food jobs.
Liz Thorpe's Guide To Supermarket Cheese: What to buy at the big retailers.
The Food Issue: Cheese (Of) Course: Liz is mentioned in an article on books about cheese.
Ever wonder what makes some cheeses more expensive than others? In Epicurious’ Price Points series, I broke down cheap vs. expensive cheeses, from Parmesan to blue cheese.
Check out round 2 here.
A Sense of Place: T.W. Barritt's article considers what 'terroir" really means for Hudson Valley cheesemakers. Liz's take: terroir goes beyond soil and rainfall, and must consider culture, history and social context.
Who's Got the Better Cheddar? N.Y. or Wisconsin: Superbowl XLVI saw the Giants battle the Packers. But the real question was: which state has better cheddar?
Our ideas about "American cheese" as processed orange slices don't do justice to the hand-crafted wonders produced throughout the U.S. Here are 25 of the best, including my picks.
There's so much confusion about safe eating while pregnant. Here's what you need to know so you can still get your cheese, one of the best one-stop sources of nutrition out there.
Why use regular butter when you can opt for fancy butter? Bloomberg’s guide to buying fancy butter teaches you everything you need to know about upgrading your butter game, including my tasting notes on fermented butter.
I spoke with Bloomberg about the impact Lactalis has on the American cheese industry and the fortunes built on all that Brie.
My alma mater’s alum magazine perfectly captures my passion for cheese. Read more about my experiences with cheese in this feature: