Filed under: Snacks , Cheese , Europe , Italy When I lived in Italy , one of my favorite antipasti dishes was a rare Italian cheese called Mozzarella di Bufala Campana . Made from buffalo milk in the central and southern regions of Italy, the mild, smoky cheese is similar inconsistency to what we in America know as fresh mozzarella. I know what you're thinking: Buffalo milk? Since when are people breeding water buffalo? Actually, the practice of raising water buffalo was developed in the marshlands between Naples and Caserta . Because the land was undeveloped, could farmers breed and raise buffalo in a roaming, wild state. The cheese holds a "Protected Designation of Origin" from the European Union, which means that only products genuinely originating in that region are allowed in commercial use. So, if you do decide to make some cheese out of your friendly neighborhood water-buffalo, just know that you are going to have to call it by a different name if you want to sell it! Permalink     Email this     Linking Blogs     Comments

Filed under: Lunch , Dinner , Restaurants , Vegetables , Poultry , Food Oddities , New Products , America

Filed under: Snacks , West Coast , Dairy , Cheese , Midwest Cities , New Products , America

Filed under: Wine , West Coast , Cheese , Newspapers , America From the mouths of the experts, the San Francisco Chronicle has some tips on how to order wine in a restaurant . The article also has each sommelier's two choices for one bottle under $35 and one bottle over $35.

Filed under: British Isles , Cheese , Food Oddities , New Products You couldn't make this up - a cheese producer is to release a perfume redolent of Stilton cheese!

Filed under: Lunch , Cheese , Recipes , Frying , Grilling , Comfort Food Wikis, if you're not familiar with them, are online pages that anyone can edit. This leads to comprehensive definitions on just about any subject from applications like the Wikipedia . For a recipe, this means that all the collective knowledge of cooks can be added in to one central location. Does it make the perfect recipe? The directions for making a grilled cheese sandwich at WikiHow look pretty clear and even though the instructions are simple, keep in mind that every great chef (and hungry cook) must start somewhere. If the stove top method is too conventional, you can also try using a George Foreman grill or an iron .

Filed under: West Coast , Restaurants , Grains , Dairy , Cheese , America

Filed under: Wine , West Coast , Cheese , Raves & Reviews , Newspapers , America , in sixty seconds It's Spring in the Bay Area, and the San Francisco Chronicle is falling in love with white wines . How very appropriate that Spanish and Italian are Romance. However, it's not just Pinot Grigio, which accounts for most of the "Italian whites." There are listings for great whites from the Rueda region of Spain, as well as some more unusual varieties  and wines that go well with that quintessential Spring food, hot dogs . Napa Valley has great Sauvignon Blanc from 2004 and 2005 .

Filed under: Dinner , Business , Cheese , America , Light Food To dieters, one of the most-missed foods in their life is pizza. A pizza is filled with fat and carbs, in addition to flavor. Pizza is something best avoided entirely, especially since a serving is often only a slice. Even most "individual sized" pizzas contain two to four servings. But dieters everywhere can breathe a sigh of relief because there is a fat free pizza.

Filed under: Food Porn , Vegetarian , Cheese , Raves & Reviews , Light Food I have my suspicions when it comes to cheese substitutes or alternatives. Cheese is a dairy product, through and through, and I don't think that making a comparison to "real" cheese with any alternative "cheese" is really fair. A non-dairy "cheese" should be evaluated on its own merits of flavor and texture, not as though it were cheese, but as though it is similar to cheese.