Pizza Today
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Ricotta and Ricotta Salata
This month, The Cheese Whiz is addressing two important cheeses –– ricotta and ricotta salata. Though similar in name, these two cheeses are like night and day. Let me explain.…
News September 25Tiramisu & Chocolate Martini
Mascarpone (mahs-kar-POH-neh) is not actually a cheese (no starter or rennet is used to produce it), but it is always included in the cheese family when the subject of relatives…
News September 25Cheddar and Colby
American Cheddar is generally made from pasteurized cow’s milk. Cheddar is often referred to as the “big cheese” of American cheeses. Its popularity is quite evident, since the average American…
News September 25Incorporate Antipasta Across the Menu
Don’t limit the antipasto concept to platters. Consider the suggestions below to stretch antipasto across the menu: • Create an antipasto salad where assorted meats, cheese and vegetables sit over…
News September 25Ricotta Cheesecake
While we don’t usually think of cheesecake as being Italian, it has been an important part of the sweet endings to many Italian meals for centuries. And, as it goes…
News September 25
Toppings: Over or Under?
This over-under debate has nothing to do with betting. Rather, it concerns pizza toppings and where to put them. The gist of this over-under scenario is a stew of ingredients…
News September 25Chocolate Cake
More restaurants need to step up to the plate (so to speak) when it comes to desserts. Why? Because you lose income (lower check average) if you don’t. Why? Because you…
News September 25Manchego Feta
Manchego and feta are two of the more interesting and important cheeses in the Mediterranean flavor. Manchego is Spain’s most famous cheese, and is made in the plain of La…
News September 25Ricotta Pie
On some levels of taste and interest, you could call a ricotta pie the Italian version of American cheesecake. The good news is that a ricotta pie can be just…
News September 25Latest Recipes
