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. In this country, ricotta is made from whole or partially skimmed cow’s...
Bacon is back. In the past few months I have come across no fewer than seven food articles in which bacon played either a main role or a supporting role in various dishes. Talk about pigging out. Did you know that there was a “Bacon of the Month Club?” Now...
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 with all things Italian, there are as many versions of torta di ricotta as there are regions in...
Tres quesos — cotija, Asadero and queso blanco. These are some of the more important cheeses in the family of Mexican cheeses. They each lend a flavorful dimension to various dishes ranging from appetizers and pizza to pasta and salads. Even more, considering...
The Organic Trade Association provides background and information about organic food on its web site, www.ota.com. The OTA defines organic as food that is produced in soil that is free of toxic and persistent pesticides and fertilizers. The food itself must be raised...
