The House Mouse Whole Foods Gift Card Giveaway
Hanging out at Whole Foods is always fun, but this past Tuesday night at the Ann Arbor-Cranbrook location was extra fun thanks to cheesemonger Carrie and her mad grilled cheese skills.
Cheesemonger Carrie Whole Foods-Ann Arbor-Cranbrook
On the grilled cheese menu were three tasty options:
Le Gruyère Reserve from Emmi Roth – a nutty, spicy cheese which melts great and is commonly used in fondue. This was grilled in a mini raclette and paired with sweet, tart Bartlett pears.
Halloumi from Cyprus from G. & I. Keses – a combination of goat and sheep’s milk that takes the shape of the baskets in which it is made, this intense cheese actually does not melt at all! The salty cheese retains it’s shape and has a squeaky texture, but served with a drizzle of honey and it really pleased even the most discerning palate.
Berliner Der Käse from Emmi Roth – a Whole Foods exclusive with a creamy texture and nutty taste grilled up nicely onto some baguettes.
Carrie and happy customers
Carrie and the cheese were both big crowd-pleasers. So do you have a favorite fall cheese for grilling? We wanna know about it and it could get you a $50 Whole Foods Gift Card!
Post a comment with your favorite Fall Cheese (Heck, you could even post a picture if you’d like!) by September 30th. A winner will be chosen at random and announced on October 6th. Thanks to Whole Foods in Ann Arbor for having me, Carrie putting up with me all evening, and good luck everyone!
Cheese Nights: Grilled Cheese [Whole Foods]
There’s no better comfort food on a cold Fall day than a toasty, tasty, gooey grilled cheese sandwich paired with a mug of hot apple cider. Whole Foods Market agrees and this Tuesday, September 16th for their quarterly Cheese Nights event, their knowledgeable cheesemongers will be passing their skills along for creating the perfect grilled cheese on a cold Autumn night. Continue reading
Rush Creek Reserve and Pleasant Ridge Reserve from Uplands Cheese
The rumors are true. Start looking for alternatives for the holiday cheeseboard this year since Uplands Cheese will no longer be producing wheels of fromage favorite, Rush Creek Reserve. Cheesemaker Andy Hatch confirmed today that, due to the FDA’s recent regulations regarding wood-board storage and threat of unknown future interference with raw-milk cheese production, it was too high a risk to produce the wonderful wheels only to chance them being pulled from the market. Hatch, as most in the cheese world knows, is a perfectionist at his craft, and to dedicate so much care, attention, and love to a product only to have it go to waste was not an option, so the decision was made to not even begin the process. Uplands Cheese will still have Pleasant Ridge Reserve available for us turophiles to enjoy and Hatch is working on a new cheese, yet it is still in the creative stages. Let’s all hope, pray, keep our fingers crossed, maybe even make a wish to the cheese gods/goddesses that this FDA crisis will pass and we will all be able to enjoy the beefy, buttery, heaven of Rush Creek Reserve for the 2015 season. Until then, let’s support Uplands Cheese and have a wedge of Pleasant Ridge on our boards this holiday. I know I will.
Stay cheesy everyone.
Andy Hatch with Pleasant Ridge Reserve
While most middle school kids take naps, send tweets, or just space out during art history, the students in Mr. James Earle’s classroom are not just learning the differences between Baroque and Renaissance art, but how to create art themselves through video production. Amor Sciendi (roughly translated to mean love knowing or love knowledge?) began in 2010 as lesson plans, collaboratively created with Kate and Gavin Nelson as well as students through Curious.com, to make art history accessible and fun for kids. Formerly with the Ross School in East Hampton, New York and now with the AltSchool in San Francisco, California, Earle’s quirky delivery and straight-talk approach seems to be working and even the folks at YouTube have taken notice, naming Earle YouTube’s 2012 EDU Guru.
Already having a degree in Renaissance History from the University of London, Earle’s thirst for knowledge was still unquenched. This past year, Earle took a break from teaching to study and earn an MS in Gastronomical Sciences in Pollenzo, Italy with an apparent focus on the art of cheese. His adventures are being documented for Amor Sciendi in a three-part series, the first being Cheese and Terrior (meaning soil, land or country the cheese is made). Be sure to subscribe to the channel to see all three videos, the next being Cheese and Love ending with Cheese and Death.
Stay Cheesy, Mr. Earle!
Ever wonder how cheese came to be cheese? A happy accident of science (plus an extended camel trek), of course!
Seven Styles of Cheese from Antonelli’s Cheese Shop
Joe Hanson, host of the PBS Digital Studio web series and popular blog “It’s Okay to be Smart”, wanted to learn more about the Cheesy Science of fromage so he stopped by for a visit at Antonelli’s Cheese in Austin, TX. Cheesemonger, Kara Chadbourne was a good sport to put up with the cheese puns as she schooled Hanson on the chemistry of enzymes and molds which help turn milk into cheese. Check out the video above and to learn more fun science facts, be sure to subscribe to “It’s Okay to be Smart” on YouTube and Hanson’s blog here.
5th Annual Cheesemonger Invitational
Fifty of the best cheesemongers will be battling it out this Sunday in Long Island City, New York to see who really is a cut above the rest at the 5th Annual Cheesemonger Invitational.
This culinary thunderdome is the brainchild of Adam Moskowitz, CEO of Larkin Cold Storage, one of the largest cheese importers in the country and son of the man who brought cave-aged Gruyère to the United States. What began as an excuse to party, Moskowitz has PR’d into a substantial following and has, from what I understand, considered even expanding to twice a year! So what, exactly, happens at a Cheesemonger Invitational besides an abundance of fromage being cut?
Mongers really need to know their stuff, including how to be a charming cheese seller, have their taste buds and olfactory skills on point, be creative with the amuse, wrap like a star, and this year, artisanal isn’t only for the cheese. Mongers will be critiquing each other’s signs as well. It all sounds like a cheese lover’s paradise and for those with $75.00 and a Sunday in New York, it can be theirs to enjoy. Check out all the information below and if you do attend and take pictures, be sure to post some pictures too! May the best monger win!
Cheesemonger Invitational Stay cheesy!
Jokigen & Ume Shu sake
When I met Barrie Lynn, the Cheese Impresario, back in 2012 and she suggested we do a cheese and sake pairing, to be honest, I thought she was joking. See, at the time of our discussion, we were sitting at a cheese and beer pairing and had been, well, I had been, consuming quite a bit of REALLY spectacular fermentation of both the cheese and alcoholic nature. Adding to my gentle buzz was the awe of being at my first American Cheese Society Conference, and now someone I admired wanted to do some sort of story with me! After assuring me she was serious, Barrie Lynn said she’d call me and arrange the whole thing. Well, not only did I receive a call, I received two bottles of sake, cheese, and instructional emails to do the tasting over the phone, which was both awesome and terrifying, as I had never even tried sake before, let alone heard of pairing it with cheese. What had I gotten myself into? Continue reading