Thanks for the heads up, Linda!
I’ll have a grilled cheese sandwich…shaken, not stirred
Grilled Cheese Martini from Beecher's New York
When Beecher’s Handmade Cheese decided to open its second location New York City this past June, they really went all out. 8,000 square feet of prime real estate in the Flatiron district to make and sell cheese, even serving it up in style at their on-site restaurant. What more could a cheese lover ask for? How about a Grilled Cheese Martini to wash it all down? You read that right…a grilled cheese martini made with real grilled cheese.
For more on this crazy concoction, check out the UrbanDaddy.com link here.
Thanks Chris R. for the tip! Stay Cheesy!
Cheese snuffs out cigarettes at commissaries
Image: Stars and Stripes
An iconic early photos of one of our nation’s military men depicts a war-ridden soldier smirking at the camera with a cigarette dangling precariously from his lips. Soldiers like our tobacco-toting friend were the heroes of their day, America’s role models and protectors.
Fast-forward a couple of decades and the world’s view of smoking has changed dramatically. As it’s no longer cool to take that drag of smoke, soldiers have evidently turned to a new addiction – cheese! According to the government’s Defense Commissary Agency, cheese wedged out cigarettes by over one million dollars in sales over the past year, making it the number one item sold in military commissaries. Why the turn from smokes to Stilton? Good question.
For more on this cheesy victory, check out the article from Karen Jowers of the Navy Times here.
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Cheese-O-Mania! 2nd Annual Cheesemonger Invitational this Friday! Who’s Going?
What has four battles, forty mongers from around the globe and $10,000 in cash and prizes at stake? The 2nd Annual Cheesemonger Invitational of Long Island City, of course! Mongers from New York, Canada, California and even Ireland and Australia will come together on Friday, July 8 to compete in a quartet of challenges.
Whether simply introducing themselves, precisely cutting and wrapping pounds of cheese or creating the perfect fromage flight, these talented cheese whizzes will go wedge-to-wedge in front of over two hundred spectators and be judged by some of the world’s leading authorities. And competition won’t be the only draw to this cheesy gathering – with music spun by DJ Aaron Kirtz and DJ Carlos Souffront and food prepared by fromager and pairing expert Tia Keenan, this event is sure to be amazing.
Sadly, The House Mouse was not able to score tickets to this sold-out extravaganza. Naturally, anyone who does make it to Larkin Cold Storage for Friday’s event is encouraged to send along some photos and play-by-play of the competition.
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Pushing the Bliss: Aged Constant Bliss
Constant Bliss by Jasper Hill Farm aged one month in cheese safe
As a cheesemonger-in-training, I typically follow the rules when handling my cheese selections. Fresh fromages like chevres should be served sooner rather than later, age gouda can be stored up to a few months with proper care and temperature control, etc. There are reasons for these rules, including preserving integrity of the taste and complexity of the rind or control of the acidity, and I respect them. However, there comes a time when I throw caution to the wind to see just how far I can take a cheese, how long I can let it mature before it goes past its prime. Such is the case with my recent purchase of Jasper Hill’s Constant Bliss.
For those not in the know, Constant Bliss was the first cheese produced at Jasper Hill Farm in Greensboro, VT. This complex fromage is made from pasteurized, uncooled evening milk of the farm’s Ayrshire cows and aged a mere 60 days. Most recognize Constant Bliss by its bloomy white rind which hides a creamy underlayer of fatty paste, followed by a more substantial and pillowy center. In its early stage, each layer has a distinct flavor, the delicate rind is earthy without being too assertive, followed by the thin layer of sweet cream, ending in a lemony center. By aging my wheel for a month in my cheese safe, not only did the flavors intensify, but the actual structure of the cheese took on a whole new life. A fantastically mouth-watering life. Continue reading
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Pinky and the Brain does Cheese Roll Call
As we roll in to summer, The House Mouse will be bringing some new and exciting cheese stories from around the country and perhaps around the globe. While waiting with baited cheese breath, here’s a little something to brighten the day. Pinky, the silly and daft sidekick in the cartoon “Pinky and the Brain” gives a shout out to all the cheeses of the world. Stay Cheesy!
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The Rapture is nigh! Even the dairy cows aren’t safe
Today is May 21 and according to televangelist Harold Camping, it is Judgement Day for us all. Those worthy few will meet “The Rapture” and ascend to Heaven while the rest of us languish here on earth. Does that include all living things? Well, according to Cowabduction.com, it certainly could mean the cows! Check out the video below for evidence that even the bovines are not immune.
I fully intend to face my fate while eating copious amounts of cheese.
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Daniel Delaney answers the question “What is cheese?”
photo By Tammy Camp
It’s easy to take cheese for granted. To accept it at taste value, as it were, and not question where the whole idea of fermented milk products came from. Thanks to Daniel Delaney, creator and host of the weblog “WTF: What’s this Food” we have the answer.
Delaney began his food career in college, even doing an entire thesis on street food in New York City. From there, the independent food media producer and entrepreneur created VendrTV, a weekly weblog devoted to the street food of New York and gained national media attention. Continue reading
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The Boys are back! Season 2 of The Fabulous Beekman Boys premieres March 22
The Fabulous Beekman Boys on Planet Green
It’s been a long, long, LONG seven months while we Beek-Heads waited for Season 2 of The Fabulous Beekman Boys to begin on Planet Green. Well, the wait is over and Brent, Josh, Farmer John, and that diva Polka Spot are hitting the airways tonight with even more goaty goodness.What started out as a simple show about sustainable living has morphed into a fruitful frenzy of fanatical fans following the boys via television, books (The Bucolic Plague), website, and even a goat-cam.
Irish Cheddar not the only cheese option this St. Patty’s Day
![[irish_flag_mouse_2.jpg]](http://thehousemouse.files.wordpress.com/2011/03/irish_flag_mouse_2.jpg?w=315&h=265)
Happy St. Patrick’s Day! Okay, so it’s actually a couple of days away, but it IS the perfect time to offer some cheesy good options for the party. Sure there’s the standard Irish Cheddar with its sweet, tangy flavor that goes perfect with corned beef and cabbage, but wouldn’t it be fun to have some lucky surprises on the cheese plate this year? Move over, Kerrygold aged cheddar and make room for the new lassies on the block!
Gleann Oir
First up is this pretty wedge of Gleann Oir from Breda Maher, owner of Cooleeney Cheese Company in Tipperary, Ireland. This fromage may be a youngster, but it packs a powerful punch. Nose up to the natural white rind and breathe in all the pungent dirt aroma (this is a good thing, don’t be scared). Tangy goat’s milk with undertones of citrus and grass give Gleann Oir the perfect taste of spring. A great balance of crumbly and creamy, this cheese is great for crumbling over a spinach salad to start off the St. Patty’s Day feast. Continue reading
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