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Cheese for all seasons: A Swiss master tells all

Cheese for all seasons: A Swiss master tells all | thedancingcheese | Scoop.it
We all know what Swiss cheese is, right? That yellow stuff with the holes in, of course. And good old Gruyère is as familiar as the neighbor’s cat, isn’t it?
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Full Nettle Jack

Full Nettle Jack | thedancingcheese | Scoop.it
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...
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Manchego crowned World Champion at cheese awards

Manchego crowned World Champion at cheese awards | thedancingcheese | Scoop.it
A Manchego cheese from the Spanish province of Albacete has won the title of World Champion at the 2012 World Cheese Awards.
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Cranberry Brie Grilled Cheese

Cranberry Brie Grilled Cheese | thedancingcheese | Scoop.it

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!

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Turkey and Taleggio cheese lasagne recipe

Turkey and Taleggio cheese lasagne recipe | thedancingcheese | Scoop.it
Turkey and Taleggio cheese lasagne, a festive take on the classic Italian dish. Perfect for using up the Christmas leftovers.
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Washed Rind Season

Washed Rind Season | thedancingcheese | Scoop.it

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.

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Cheese Myths and Legends : Valençay

Cheese Myths and Legends : Valençay | thedancingcheese | Scoop.it

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.

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Review – The Cheese Boutique | Susan eats London

Review – The Cheese Boutique | Susan eats London | thedancingcheese | Scoop.it
I am a squeezer. I fondle tomatoes and peaches for ripeness, I press the ends of melons, and I don't buy mangoes unless I can pick them up and smell them.

Via JAIR JORGE LEANDRO
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Roomano and Caramel

Roomano and Caramel | thedancingcheese | Scoop.it

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?

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Bucky Badger Cheese Curds

Bucky Badger Cheese Curds | thedancingcheese | Scoop.it

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.

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The last week has been a rough one for many New Yorkers

The last week has been a rough one for many New Yorkers | thedancingcheese | Scoop.it
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.
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Two days (and 20 cheeses) in New York! My top 5 favorite American Cheeses

Two days (and 20 cheeses) in New York! My top 5 favorite American Cheeses | thedancingcheese | Scoop.it

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.

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Cheese Underground: Marieke Gouda Goes to Hollywood

Cheese Underground: Marieke Gouda Goes to Hollywood | thedancingcheese | Scoop.it

Word is that a Wisconsin cheese will make its Hollywood debut in an episode of CSI:NY this Friday.

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Introducing Tripp: Cheesemonger, Teacher, Grillmaster and Domestic Cheese Buyer!

Introducing Tripp: Cheesemonger, Teacher, Grillmaster and Domestic Cheese Buyer! | thedancingcheese | Scoop.it
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.
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The New Age of American Aging Cellars

The New Age of American Aging Cellars | thedancingcheese | Scoop.it

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.

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Pumpkin, chestnut and gorgonzola risotto recipe

Pumpkin, chestnut and gorgonzola risotto recipe | thedancingcheese | Scoop.it
A comforting autumnal risotto made with pumpkin, blue cheese and sautéed chestnuts.
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Meghan McKenna is a real cheese wiz

Meghan McKenna is a real cheese wiz | thedancingcheese | Scoop.it
A longtime cheesemonger at Metropolitan Market, she's now cheesemaker at Mountain Lodge Farm, a new farmstead creamery near Eatonville in Pierce County.
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The great parmesan rescue: Why the superb Italian cheese is worth saving

The great parmesan rescue: Why the superb Italian cheese is worth saving | thedancingcheese | Scoop.it
Who can remember, just, when Parmesan came ready-grated in little cardboard shakers and looked and tasted, well, like cheesy dust that might have come from a chiropodist's surgery ?
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La-Von Farmhouse Brie

La-Von Farmhouse Brie | thedancingcheese | Scoop.it

A former Wisconsin dairy goat producer, yogurt maker and specialty cheesemaker is in the process of reinventing himself as one of the state's best farmhouse brie makers.

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Meet Miss Cheesemonger

Meet Miss Cheesemonger | thedancingcheese | Scoop.it

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.

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Rush Creek Reserve, vintage 2012

Rush Creek Reserve, vintage 2012 | thedancingcheese | Scoop.it
It’s the most wonderful time of the year, because it’s Rush Creek time, baby !
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Cottage Cheese Fingers

Cottage Cheese Fingers | thedancingcheese | Scoop.it

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 :)

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Celebrating Thanksgiving with an All-American Cheese Board

Celebrating Thanksgiving with an All-American Cheese Board | thedancingcheese | Scoop.it
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!
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Boozy quinces with gorgonzola and mascarpone recipe

Boozy quinces with gorgonzola and mascarpone recipe | thedancingcheese | Scoop.it
Fragrant quinces poached in spiced red wine and served with a slice of blue cheese.
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Seek out a good Boulder County cheesemonger

Seek out a good Boulder County cheesemonger | thedancingcheese | Scoop.it

Four ingredients.

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.

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