For the home cheesemaker, aging cheese is an important part of the process that is often glossed over in recipes. These are three things I wish I had known about aging cheese when I first started making my own.
More like a condiment than a sauce, a gastrique is a traditional French preparation of apple cider vinegar and honey, often flavored with fruit purees and herbs. This surprising combo uses tomato puree.
This jam is a gem, a rose, a spoonful of spring. It’s unique without calling attention to it’s difference, pink as a gentle sunrise, and nearly as captivating. Spoon it over ice cream for a treat worthy of the season, or savor it later in the year.