Selecting, serving and storing artisanal cheese needn’t be a daunting task. Never feel embarrassed about asking for help from your cheesemonger–they want to talk to you about cheese and help you develop a better understanding about this living food.
For cheese-loving food enthusiasts few things are more comforting or warming on a chilly winter’s day than a bowl of cheese soup.
Beer is good. Cheese is good. Put the two together and they make one heck of a soup. Try Cindy Feyereisen’s Wisconsin Beer Cheese Soup, and you’ll have the goods.
My friend Cindy Feyereisen is a personal chef and caterer living in Austin, Texas, which makes her a great friend to have. I asked if she had a cheese soup recipe or two to share with us during Soup Month, and she kindly stepped up to the plate–make that pot.
From their first date over fondue to running a cheese club out of their house, John and Kendall can easily be described as “cheesy romantics.” So it was no surprise when John announced on their honeymoon that he wanted to quit his CPA job and “do something in cheese.”
Artisanal cheese is an amazing soul satisfying agricultural product you can eat out of hand, or pair with everything from meats to sweets, and it all taste better for it–even soups. Good thing, too, since January is soup month at Field & Feast. We went to Antonelli’s Cheese Shop in Hyde Park in Austin, Texas, and talked to cheese evangelist, John Antonelli, about the glory of cheeses
