Latest news with #Gruyere
Eater
16-05-2025
- Entertainment
- Eater
A Rooftop Pizzeria With Cheesy Pan Pies Opens in Silver Lake Just in Time for Summer
Downtown pizzeria Pi LA, owned by Fred 62 founder Fred Eric, will expand with a new location in the heart of Silver Lake, opening June 14, 2025. Located right on Sunset Boulevard, the pizzeria will operate across the ground floor and rooftop, serving crispy-edged pan pizzas. The first Pi LA opened Downtown in March 2022 in the former Vito's location. Signature pies at the new shop will include the Seoul Love smoked spiced pork belly, the cherry tomato-topped Lil Red, and Mr. Frenchy with potato gratin and truffle-infused Gruyere cheese. Alongside the pizza, Pi LA will serve alcoholic and non-alcoholic drinks, baked goods, and frozen pops from Sno Con Amour. At the new location, find Pi LA's forthcoming collaboration with Five Point Five Brewery — a genmaicha and ceremonial grade matcha beer. The new pizzeria's exterior features a mural from artist Shepard Fairey, who is an investor in the restaurant along with Quixote's Mikel Elliott and Devo's Mark Mothersbaugh. While Silver Lake has plenty of patios for warm-weather eating and sipping, Pi LA's rooftop is sure to be a hit on nice days. Pasjoli hits pause The Los Angeles Times reports that chef Dave Beran's acclaimed Santa Monica French restaurant Pasjoli is temporarily closing on May 31 to revamp the dining room and menu, which had converted to a sub-$100 prix fixe in its last iteration. The closure is planned to last for two weeks, and the restaurant will reopen on June 12. Beran intends to keep the iconic pressed duck presentation, in addition to the popular bar burger, which makes its way to the main menu. The new iteration of Pasjoli will also serve mini versions of French onion soup, French onion fondue, and duck poutine. Miya reopens after the Eaton Canyon Fire Altadena Thai restaurant Miya is reopening its doors on May 27, just four months after the devastating Eaton Fire burned through the neighborhood. Former Eater senior editor Cathy Chaplin spoke to Miya's owner, David Tewasart, for a story on LAist about the process of getting the restaurant open again. Ototo takes an island vacation Echo Park Izakaya Ototo is kicking off summer residency at Mauna Lani in Hawai'i, which will run between June 7 and September 1. On-property restaurant Surf Shack will serve a menu of Ototo favorites, including the Ode to Mos Burger, alongside sake selections from co-owner Courtney Kaplan. Seaside skating and snacks Street League Skateboarding (SLS) is headed to the Santa Monica Pier for a takeover on May 23, bringing top skaters to a custom-built course. Alongside the kickflips and nosegrinds, SLS will also bring a lineup of food vendors to the pier, including Villa's Tacos, Heavy Handed, Miya Miya Shawarma, Uncle Paulie's, 27 Club Coffee, and Tacos 1986. The event is free to attend. Sign up for our newsletter.
Miami Herald
14-05-2025
- General
- Miami Herald
Gretchen's table: Ham, cheese and chive muffins are an easy breakfast or snack
I'm usually a Southern biscuit kind of girl, especially when they're made with buttermilk. But I would never say no to a really good muffin - be it savory or sweet - since they're the perfect grab-and-go bite when you're in a hurry. They're easy to eat out of hand, can be made in large quantities and most don't require a lot of technical skill. You just have to be able to measure, mix, portion and bake. Both kid- and cook-friendly, these tender, savory muffins can be stirred together in a cinch with ingredients you probably already have in your refrigerator. They can be eaten hot out of the oven or at room temperature, and can be frozen in freezer bags for up to 2 months - just microwave until thawed and warm. This recipe is as versatile as it is satisfying. If you don't like Gruyere (a hard, nutty Swiss cheese), use sharp or mild cheddar or another semi-hard cheese like cantal. You also could swap out the ham for bacon or even make the muffins completely vegetarian by adding chopped bell pepper instead. While they're probably considered breakfast food, muffins can also can make a decent light lunch served with soup and salad. I tried them several different ways - slathered with butter, drizzled with a little hot honey and stuffed with a fried egg to make a hearty breakfast sandwich. It's tough to say which was best since they all went down easy. Don't have buttermilk? It's easy to make at home. Simply pour 1 tablespoon vinegar or lemon juice into a measuring cup, then fill the cup with regular milk. Stir to combine, and let the mixture rest for at least 5 minutes before using. Ham, Cheese and Chive Muffins PG tested 2 cups all-purpose flour 1 tablespoon sugar 2 1/2 teaspoons baking powder 1 teaspoon garlic powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/4 teaspoon smoked paprika 1 cup buttermilk 4 tablespoons unsalted butter, melted 1 large egg, lightly beaten 1 tablespoon Dijon mustard 1 1/2 cup grated or shredded Gruyere cheese 1 cup chopped ham 1/4 cup finely chopped chives, or 1 scallion, white and green parts, chopped Preheat oven to 375 degrees. Line 18 standard muffin/cupcake cups or one 6-cup jumbo muffin tin with paper liners. In medium bowl, whisk together flour, sugar, baking powder, garlic powder, baking soda, salt and smoked paprika. In a separate bowl, whisk together buttermilk, melted butter, egg and mustard. Make a well in the center of the dry ingredients, pour in the wet ingredients and stir just until barely combined - it should be a little lumpy. Add grated or shredded cheese, chopped ham and chives, and fold them in. Do not overmix! Divide the batter evenly in a cupcake pan. (I had to do two batches.) Bake until they're golden and a toothpick inserted in the center comes out clean, about 25 minutes for standard muffins or 30 minutes for jumbo muffins. Let cool in pan for 5 minutes, and remove from cupcake pan. - adapted from 'You Got This' by Diane Morrisey Copyright (C) 2025, Tribune Content Agency, LLC. Portions copyrighted by the respective providers.
CNET
05-05-2025
- Health
- CNET
A Cheesemonger Reveals: The Best Way to Store Your Cheese
Don't ditch that half-eaten block of cheese. By storing it the right way, you can keep any variety of cheese fresh and delicious for days and even weeks. To keep cheese tasting as good as the day you bought it, avoid plastic wrap or storage bags. These methods can starve cheese of the air it needs to breathe, and leave it tasting stale along with ruining the texture. If you want your cheese to taste as good as the day you first sliced it, it's time to store it like the pros do. To get the real scoop on cheese storage, I spoke with John Montez, a certified cheese professional and the education lead at New York's legendary Murray's Cheese. He broke down exactly how to treat your cheese right, no matter the type, so it stays flavorful and ready for your next snack attack. "Cheese is a preserved product," Montez said. "It's high in acid and salt and has a lot of the water removed compared to milk. So it's rare that you would ever have to throw out a piece of cheese." Cheese, in other words, is built to last; ergo, an investment worth having. With Montez's help, here's what you need to know about cheese to understand its aging potential and how to best cut and store your fancy cheese so you never have to throw it away. Cheese is a living thing A little extra mold on your cheese should not deter you from hanging onto it. Just scrape it off with a knife and carry on. Murray's Cheese Certain cheeses, like blue cheese, wear their mold more proudly than others, but it may be helpful to think of cheese as the controlled decay of milk and know that there's pretty much always mold involved regardless. The snowy-white rind of brie and other bloomy-rind cheeses are a type of mold, as is the mottled outer surface of a firmer cheese like Gruyere. Fear not. If you've ever taken a probiotic, you already inherently understand that not all microbes are bad. Read more: There's a Lot of Fake Parmesan Cheese Out There. Here's How to Tell This is all to say that, first of all, a little extra mold on your cheese shouldn't deter you from hanging on to it. "If you see it molds up a little bit, generally you can scrape off that mold and it's no problem," says Montez. Because of the lack of water content in cheese, food mold can't penetrate it very deeply like it would with many other food products. "Look out if it's black mold or something like that," he says, "but the thing is, it's rare that a piece of cheese becomes unsafe to eat. It's going to become unpalatable to you long before it's unsafe." Cut your cheese so it's easier to wrap Precise cuts that leave flat surfaces make it easier to wrap your cheese so it doesn't spoil. David Watsky/CNET Keeping the cheese palatable, then, is the real goal. How you store your cheese is going to have the biggest impact on its longevity -- but how, when and what you cut it with can also play a part in its ongoing flavor and texture success. Precise cuts that leave flat surfaces make it easier to wrap in the most effective manner, and keeping the cheese whole for as long as possible is also helpful to its longevity. "Minimizing the surface area (exposed to air) is going to prevent cheese from drying out or getting moldy," says Montez. "So, for example, if you're going to prep cheese ahead of time for a party, the longer you can leave it as a whole piece, the better," or if you're a habitual meal-prepper, resist the urge to cut up a whole chunk of cheese for easier access, and just cut as you go. As for making clean cuts, "you can get done pretty much any job you need to get done with a chef's knife," says Montez. "When it comes to softer cheeses, a skeleton knife is good to have as something that reduces the knife's drag, or a wire-based cheese harp which is used in a lot of cheese shops. Nowadays, you can even find cheese boards that have a built-in wire. These are really good for leaving as much of the rind intact on bloomy rind and other soft cheeses as you can." Wrap your cheese, but don't use plastic There is specialty cheese paper you can buy, but butcher or parchment paper will work just as well. David Watsky/CNET One of the two main goals when wrapping and storing cheese is to allow a little bit of airflow so that your fancy cheese can still breathe. "The main idea here is you don't want to wrap it in plastic," says Montez, "There are a lot of active microorganisms in cheese and you want to keep them alive by the time you're going to eat it." If you're wondering why then, was the wedge of precut cheese you bought from the grocer or cheese store wrapped in plastic, presumably by cheese professionals, the answer is marketing. "It's mostly for display purposes," says Montez, since you're not likely to buy what you can't see. "There are cheese shops where they exclusively wrap in paper, but that's rare. If you're a big shop that moves a lot of product, it's not a problem if you know if the cheese is wrapped in plastic for a couple of days, but beyond that, it can be bad for the cheese." You can extend the life of your artisanal cheeses by rewrapping them in paper after you bring them home. "Formaticum makes great cheese paper that is specially formulated to keep the outside from drying out while allowing the cheese to breathe," says Montez. "If you don't have cheese paper, wrapping it in wax paper, parchment paper, butcher paper or whatever you have is good." Formaticum makes excellent cheese storage bags and wrapping paper. Formaticum It can take some serious practice to achieve the crisp folds of experienced cheesemongers, think of your cheese as a little present (which it is, obviously), and wrap it as though you were using festive wrapping paper. "You want the paper making contact with the piece of cheese," says Montez, "so crease as you go, and make sure all of the faces of the cheese are contacting the paper in an even, flat way." If this seems at all intimidating, Formaticum also makes handy, cheese storage bags where no origami-level folding is required. How and where to store cheese so it lasts longer Cheese you intend to consume within a couple of days doesn't necessarily even need refrigeration. And real Parmigiano Reggiano never needs to see the inside of your fridge. David Watsky/CNET "What you're really trying to accomplish when you store cheese is keeping the cold air from the refrigerator from blowing on it, because that's going to cause it to dry out more quickly," says Montez. Wrapped cheeses should either go into a drawer within your fridge, into a corner where the fan doesn't entirely reach, or even in a small container with the lid cracked to keep air circulation available. Hard cheeses, or even some softer cheeses you intend to consume within a couple of days, don't necessarily even need refrigeration. You can simply seek out something to cover them such as a cheese dome, or for the truly committed, a cheese grotto. According to Montez: "Parmigiano Reggiano never needs to see your refrigerator. You can keep it pretty much indefinitely at room temperature." I guess that answers the question a user had on the r/AskCulinary subreddit about freezing cheese -- you can do it but you don't have to. For more information, here's how to tell which cheap wines are actually good and how much money you can save by shopping at Trader Joe's instead of the supermarket. FAQs Why don't I want to wrap my cheese in plastic? Cheese is a living organism -- wrapping it up in plastic kills those good microorganisms you want to keep propagating before you eat your wedge. Instead, package your cheese so that it has some airflow.
Daily Record
28-04-2025
- General
- Daily Record
Parmesan fans are 'going vegan' after learning how their favourite cheese is made
Some individuals are reeling after uncovering a fact about Parmesan cheese, prompting responses from "going vegan" to feeling "violated". Cheese might not typically strike one as being non-vegetarian, but the revelation regarding the production of Parmesan has caught many off guard due to its non-meat-free production method. As the Mirror highlighted, this cheese is crafted using rennet, which is an enzyme extracted from the stomach linings of young ruminants such as calves, lambs, and kids. A tweet posted in 2023 that left cheese lovers astonished announced: "Today years old when I found out Parmesan cheese is made from baby cow's stomach and I could go cry. I'm just gonna have to go full vegan at this point." The prospects of eating Parmesan again dwindled for some upon learning about its origins. One individual expressed their dismay: "I did not know. This makes me very sad. I like Parmesan but don't think I can ever eat it again," and another was equally disturbed: "Wow, I had never heard that! Dairy is scary for real." The person who posted the original message further declared: "I feel violated." To the chagrin of vegetarians, an array of other cheeses also contain rennet, including favourites like Manchego, Gruyere, Gorgonzola, and Camembert. On the brighter side, there are types of cheese available that don't use animal-derived rennet, allowing vegetarians to relish varieties such as Cheddar , Feta, Mozzarella, and Wensleydale without qualms. It was pointed out by one Twitter commentator that: "Rennet doesn't have to be from animal sources, there are vegetarian variants that work the same. "But it's true that you'll have to check for this to be able to say it's actually vegetarian." Another chimed in claiming: "Most rennet today uses genetically-engineered yeast and bacteria in its production, rather than calf stomachs." Another food's production process that has taken people by surprise recently is paprika , with people only learning what it's actually made from. Rather than being derived from a plant or herb, the deep-red spice that gives a sweet and smoky kick to dishes, is actually made from ground peppers. Paprika can be made with many different kinds of papers, from cayenne to Aleppo. Whichever pepper is chosen is left to dry than crushed using a mortar and pestle. Similar to Parmesan, it was a tweet that was previously shared the made the spicy revelation. At the time in 2023, @simsimmaaz tweeted: "Learning that paprika is just dried and crushed red bell peppers was really shocking. Like I dunno why I thought there was a Paprika tree somewhere." Multiple comments showed how this left people surprised, with one reading: "I didn't think there was a paprika tree, but I for sure thought it was some kind of spice blend or like its own thing that they just powdered."
NZ Herald
24-04-2025
- General
- NZ Herald
Herald morning quiz: April 25
Gruyere cheese originated in which country? Can you score 10 out of 10? Test your general knowledge with the Herald 's morning quiz. Share your score with friends, family, and colleagues, and find out who has the sharpest mind. Be sure to check back on for today's afternoon quiz.
