Bill Wilson

Articles written by Bill Wilson

A CIA graduate who has worked extensively in New York, Florida, and Philadelphia. Bill was the owner of the Beautiful Foods market in Rehoboth Beach, and was lured back to the area as the Ultimate Delaware Cheesemonger by Touch of Italy boss Bob Ciprietti. Bill loves the beauty and serenity of the Cape Region, but what he loves most is cheese!

Soft Cheeses and the Rinds that Love Them

/ Updated on December 14, 2017

This is a continuation of the groundbreaking series: Frequently Asked Cheese Questions  Soft Cheeses: Part 1: The Evolution and Definition of Soft Cheeses I’ll get right to the point: Yes, Virginia, spontaneous fermentation does exist: In The Beginning – for … Continue reading

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What is blue cheese, and why would I eat moldy cheese just because my spouse said I should?

/ Updated on June 16, 2017

I will start out by apologizing for applying logic to any sort of history; particularly to the history of the production of blue cheeses. I also apologize for tempering history in order to do a good story. If it helps, … Continue reading

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FACQ (Frequently Asked Cheese Questions)

/ Updated on June 16, 2017

1. Let’s start at the beginning: What is cheese? If you give humans 10,000 years they will turn anything into an art form. We did get good at stabilizing our hunting and gathering instincts, and turning them into regular and … Continue reading

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Pecorino: From Ewe to Cheeselovers

/ Updated on October 24, 2017

Once upon a time, way (way) back, call it 6000 BC, we humans invented writing. And one of the things we wrote about was our sheep. Earthquakes, wars and famines make great stories and great history, but we needed a … Continue reading

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Pasta Filata Part 1: Mozzarella for Supper Tonight

/ Updated on July 30, 2017

Why are simple things so complicated? Pasta filata is a technique for the manufacture of a family of cheese known in English as stretched curd. So, is pasta filata a noun or a verb? If there were a one-word answer I wouldn’t be … Continue reading

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Pasta Filata Part 2: Provolone for Supper Next Year

/ Updated on June 16, 2017

[If you haven’t read “Pasta Filata Part 1: Mozzarella for Supper Tonight,” please proceed there first. This article picks up where Part 1 left off.] There are a lot cheeses called “provolone” in this world. The technique of pasta filata … Continue reading

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The Majesty of Parmigiano-Reggiano

/ Updated on June 16, 2017

C. Fadiman said, “Cheese is milk’s leap for immortality.” This adage is often quoted, but what he didn’t say was that only one cheese actually made it to immortality. Yes, other cheeses with their respective cows, sheep and goats have … Continue reading

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