Click hereI feel like nettle cheese is the equivalent to receiving coal in one’s stocking. That’s not to say nettle cheese isn’t delicious, but spiky greens are an unusual thing to combine with dairy. Nettles sting, for one thing, and those who harvest them in fall have to work carefully to avoid brushing against their teensy hairs. They cause a nasty itch. to edit the content...
When you start with good ingredients, it feels like nothing can go wrong. Here we have a whole grain sourdough (still warm from my awkwardly early morning grocery run), creamy Brie cheese, whole grain mustard, unsalted butter, and the crown jewel… leftover cranberry sauce!
By now, you have probably seen them at cheese counters: small, moonish orange wheels wrapped in balsa wood or bark. Glory is upon us, dear ones. Thanksgiving isn’t just about turkey and pumpkins; it’s the season of washed rind cheeses. If you haven’t planned Thursday’s cheese plate yet, get on the phone this instant and call in an order for one of the following: Rush Creek (pictured above), Winnimere, or Vacherin Mont d’Or.
The truncated pyramid shape of the Loire Valley chèvre Valençay is mythologized as follows : Napoleon visited the statesman Talleyrand at his estate, the Château de Valençay, and tried the local goat cheese, made in the shape of a four-sided pyramid.
When I first heard about Roomano, it was 2009 and Madame Fromage was still practically in utero. When I came across the name “Roomano” on the blog of a Midwestern-based dairy duo, Cheese and Champagne, I scractched my head. My first thought: could this cheese be made of Kangaroo milk?
This weekend was homecoming at the University of Wisconsin-Madison, and while our beloved Badgers lost the big football game in overtime, we fans enjoyed home team color red and white cheese curds, thanks to Wisconsin cheesemaker Cesar Luis of Cesar's Cheese.
The last week has been a rough one for many New Yorkers and residents of the East Coast, and the NYC cheese world is no exception. A significant percentage of the cheese-related businesses in the city are in the Dark Zone, the area below 39th St that has now been without power for most of the week post-Sandy, and some were located in or very near the Zone A flood zones that saw the worst of the storm.
Recently I was lucky enough to meet up with Kristin Kosmoski, Marketing Manager at The Cheese Course on a short visit through NYC. Of course, my number one item on the agenda was CHEESE TASTING! This was to be my first time trying American Cheeses and I had a big cheesy hit-list to work my way through. New York is an amazing city for foodies, there is just so much it’s overwhelming. From cheese shops to cheese restaurants, concept stores and tasting bars, you can find it all.
Many of you may know Tripp as the jolly presence behind our BBQ grill this past summer. Others may be familiar with his stellar work on the cheese counter and in developing our domestic cheese program.
Eight years ago at a Wisconsin cheese industry meeting, a presenter who had studied cheesemaking in Europe used the word "affinage." No one around the table, including me, knew what the word meant. Today, not only do Wisconsin cheesemakers recognize the term, they're putting an innovative twist on an Old World tradition by building modern aging cellars and creating American Originals to rival the best cheeses coming out of traditional European aging caves.
My goal for November is to give thanks to some of my fellow cheese bloggers. Reading up on their cheese lives always gives me insight into dairy cases on other coasts. Two weeks ago, I sat down for an East/West Skype chat with Miss Cheesemonger, a.k.a. Veronique Kherian, of San Francisco.
Delicious finger food during a rainy day is completely unbeatable right?! Chennai just completed its quota of heavy rains, cyclone, bad roads and power cuts. Inspite of all the inconveniences that a rain causes, I still love the wet smell of soil, chill breeze and a hot coffee with some finger food to go with it :) It makes the day something special :)
We love Thanksgiving. It may mean a variety of things to a variety of people but there are many common threads – turkey, family, friends, cranberries, football, a full stomach and, in many cases, an afternoon nap or walk. This year, we checked in with our domestic cheese buyer, Tripp, who has put together a wonderful Thanksgiving cheese board, incorporating a cross-section of milk types and textures. He draws on some old favorites but also includes a couple of newer cheeses that we think are destined to become classics in their own right!
Here's what most cheeses contain: milk, cultures salt and rennet. Yet, the combination of these ingredients with tradition, animal husbandry, technique, time and elements of nature, yield what could easily be considered humankind's most dazzling culinary artistry.