It’s 5 o’clock, and you’re leaving the office in search of some post-work libations and snacks before dinner. You could go the traditional happy hour route — where you’re limited to a few drinks and small bites within a short window of time — or you could up the ante and visit a Japanese izakaya.
Louella Hill is a San Francisco, modern day, milk maid, who views cheesemaking as an art form that embraces the microbial world and can’t be rushed. She teaches classes around the SF Bay Area in how to make goat cheese, brie, ricotta, mascarpone and more.
I am not a fan of smoked cheese. I don’t like smoked provolone, smoked cheddar is just unnecessary, and I gag over the weird yellow dappling that smoking mozzarella brings about. Therefore, I didn’t expect to like Elk Creamery’s Smoked Chèvre. But I bought it anyway. I have an open mind and an open palate, […]