CHEF ERIC GREENSPAN'S FAVORITE FOOD of all time is American cheese. "I've used American cheese my entire career," he says. "But most cheese is really more about texture than taste, and we thought it could be more than that."
When Greenspan was writing The Great Grilled Cheese Book in 2017, he started wondering why American cheese didn't get more attention from chefs. "They make burger buns from scratch, and they grind their own meat... I feel like there should be a way to close that circle of quality," he says. He mentioned the idea of an artisanal American cheese to his friend Alan Leavitt, a consumer packaged goods investor. Leavitt was immediately intrigued. In 2022, after five years of research and development, Greenspan and Leavitt launched New School American cheese, initially selling exclusively to restaurants.
هذه القصة مأخوذة من طبعة June 2024 من Food & Wine.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
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هذه القصة مأخوذة من طبعة June 2024 من Food & Wine.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
بالفعل مشترك? تسجيل الدخول
The Gilda Age - How to perfect the world's best bar snack at home
In the late 1940s, Rita Hayworth turned heads in Hollywood with her sultry, sharp-tongued, titular role in the movie Gilda. Hayworth's character also made a lasting impression further afield in Spain, at Casa Vallés bar in Donostia-San Sebastián, inspiring the creation of a pintxo-a tiny, toothpick-speared snack-that still bears her character's name today. The new pintxo was so popular that it was quickly adopted by other spots throughout the city. It is now Basque country's most iconic bar snack
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Australia's stunning island state is home to stellar cool-climate wines, a vibrant dining scene, and the freshest air on earth.asmania smells fresh. Parks and wilderness cover 40% of the island, and much of the rest is farmland. Swept by the Roaring Forties-intense westerly winds that buffet the southern hemisphere- the atmospheric station at Cape Grim in the state's northwest corner regularly records the earth's most pristine air. Down here in Australia's southernmost state, not far from Antarctica, simply taking a breath is delicious. But that's not all that's delicious. Grapes retain mouthwatering acidity in the chilly, maritime climate of Tasmania (or Lutruwita, as it's called in palawa kani, the local Aboriginal language). Having loved Tolpuddle Vineyard's earthy Pinot Noirs, full of cranberry and orange-peel flavors, back in New York, I'd made a pilgrimage to the island for its wine.
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GRILLED BRAISED, BAKED STEWED OR FROZEN THEY'RE SO MUCH MORE THAN JUST A SNACK.
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