|
|
Article: Subtle goat cheese pleases palates in the warm weather.
- Article from:
- The Boston Herald
- Article date:
- June 24, 1998
CopyrightCOPYRIGHT 1998 Boston Herald. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
|
Goat cheese doesn't signal summer quite as emphatically as a lobster roll or a lime rickey. But the creamy, slightly tart cheese does figure prominently on several warm-weather menus. Executive chef Dean Moore of the Top of the Hub thinks he knows why: "There are so many things you can do with it. It adds flavor and doesn't make things too heavy." He developed a Vermont goat cheese dumpling to serve with Cape Cod greens and grilled figs at the James Beard House in New York on July 13. Moore's current bar menu offers ...
Related newspaper, magazine, and journal articles:
|
|
Article: SPRING IS A BUSY TIME IN THE MAKING OF GOAT CHEESE
The Boston Globe;
May 15, 2002 ;
700+ words
... ... November, spring is prime time for goat cheese lovers. Customers at Wasik's Cheese ... lemon or wine, depending on its age. "Goat cheese is the first cheese you can eat made ... Last week, the Hillmans' Harvest goat cheese won fifth place in the World Championship ...
|
|