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Fresh Pea and Radish Salad With Feta and Mint

To go with my barbecued chicken at Community Q in Decatur recently, I ordered a simple and different salad side consisting of fresh peas, crumbled feta, and a light olive oil dressing.

Georgia cheeses come of age at Star Provisions

If you’re still trying to figure out what to bring to that holiday party this weekend, or what to give your Aunt Mabel for Christmas, Tim Gaddis might be able to help.

One farmers market goes super cheesy

Peachtree Road Farmers Market offers seriously high-quality, local produce and meats for serious food lovers. But recently, it’s also turned exceptionally cheesy.

Atlanta’s Cheese Culture

Sometimes I feel like a walking, talking French cliche. Pessimist? Check. Contrarian? Check. Obsessed with cheese? Check! I can’t remember a time when I didn’t eat cheese, and while I would rather die than drink a sip of milk, I have internalized the sentiment of immortal epicurean Brillat-Savarin that “a meal without cheese is like a beautiful woman with only one eye.”

Murray’s-Kroger cheese partnership ripens in Atlanta

ATL Food Chatter: September 27, 2010 (To receive the Chatter and other culinary tidbits directly in your inbox, sign up for our weekly dining newsletter) A partnership between Murray’s, arguably the best-known cheese shop in the country, and Kroger grocery stores has come to Atlanta. Several Murray’s outlets have already opened in Kroger stores in metro Atlanta, with at least three more locations (including one in Ansley Mall in October) opening throughout the area by year’s end.

Golden Brown Puffed Cheesy Rice Spoon Bread

From "BakeWise" by Shirley O. Corriher

Cheese of the Week: Torta La Serena

“Hmm, this tastes like medical supplies.”You never quite know with food writers, but a fellow journalist made this comment the other night when we tasted Torta La Serena at a restaurant, and I think she meant the remark to convey something between admiration and skepticism. La Serena is distinctive, no doubt—but I’m partial to its distinctiveness.

Cheese of the Week: Forsterkase

Forsterkase may be the most undeserving underdog of the cheese world: I’ve no idea why it’s not better known. An aged raw milk’s cow made in Switzerland’s Toggenburg valley, northeast of Zurich, it oozes when ripe and room temperature and it gives good funk without over-assaulting the senses. A spruce bark band encircles the cheese (an ancient technique used before plastic became the standard aging container), which is washed with brine as it matures. Of course the bark gives the cheese a bit of a woodsy character, but it also can taste beefy and pleasantly salty, and even a bit smoky and fruity. The cheese at the edge of the rind even takes on a piny sweetness.

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