Tag Archives: artisan cheese

Yeeehaaw!!! Cowgirl Creamery ropes me in.

I finally got the chance to taste Cowgirl Creamery Red Hawk and it was well worth the wait.  To be fair, I had been offered chances on numerous occasions but hesitated because the web was saturated with high praise and I figured one more review would be one too many. After tasting the washed-rind triple-cream round of goodness, its clear that no amount of praise is enough for this flavor-bomb of fromage. Continue reading

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Bring in ‘da funk! Funky cheese tasting episode #1

Not all stinky cheeses are created equal. Some are overtly funky from smell to taste. Others smell intense yet have a delicious mild flavor. Hard and crumbly or soft and runny, I love them all. That being said, not all fumigating fromages are created equal. Here is the first of what I hope to be many compare and contrast tastings.

On the platter are two intense cheeses sure to please even the most timid taster. The first is a Swiss cheese called Chue Fladae (translates to “cow patty). Raw cow’s milk and a thick pastry-like washed rind, the aroma can be off-putting at the very least and just unbearable as it gets to room temperature. Continue reading

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gidi about cheese souffle…kinda

Chef Alex Guarnaschelli from  Food Network raved about a cheese souffle from the Florida restaurant La Goulue Bal Harbour that left me craving this fluffy, cheesy goodness to the point of distraction. Unfortunately, there are few restaurants in Cleveland that serve this sensitive and delicate dish so I was left to my own devices. The mere thought of attempting to create my own souffle from scratch sends chills up my spine (if you read my mac and cheese post, you have seen my pedestrian cooking skills). Imagine my elation when I happened upon the Entree Food Co. “gidi about cheese” souffle at Whole Foods! Parmesan cheese and farmhouse cheddar souffles with no fuss? I am all in. Continue reading

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Cheesy ebay contest…What the heck did I buy?

Ebay can be fun and exciting as long as the wallet doesn’t get too strained. While searching for cheesy items (and I don’t mean kitchy) I happened on hundreds of listings for cool stuff.  I love antiques and if they have to do with cheese, well, I’m all in.  Above is a photo of my first fromage find and it wasn’t too expensive. In fact, the shipping cost more than the item! So, here I am with this rockin’ cool wooden Kraft cheese box only to be stymied by my trusty Google and Bing in finding any information regarding how it was used or even when.

And so, dear readers, I turn to you all to help fill in the blanks. If anyone out there knows anything about this item send an email to thehousemouse1@gmail.com and the best (and most accurate) answer wins the box and a tip of the hat here on The House Mouse! Good Luck!

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Loud praise for Saint Felicien

Someday I hope to eat my way through all the delicious and diverse cheeses of France. Preferably I will do this in France, but for now I must settle for my local cheesemongers to guide me.  I am lucky to have several experienced mongers and the ones at Morgan and York in Ann Arbor, Michigan are some of the best.

On my most recent visit I had a chance to sample Saint Felicien, a soft subtle cheese from the Rhône-Alpes region (also known as caille-doux) and was pleasantly surprised.

Presented in a stone crock with a pale yellow rind, Saint Felicien hides a nutty, pillowy, slightly pungent flavor that is not normally found in a raw cow’s milk cheese.  Best served with berries and sweet nuts. Avoid citrus and sour fruits (I made the mistake of tasting with Granny Smith apples. Trust me, just say no!)

I have heard this cheese is similar to  Saint Marcellin however I have yet to taste it and cannot say for sure.  It is on the French cheese tour so I am sure I will get to it soon. In the meantime, I have a little crock of goodness to satisfy me…for about five more minutes when it will be all gone! Bon Appetit!

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Buffalo mozzarella mayhem in Italy (again)…

Italy’s prized Buffalo mozzarella is once again thrown into a negative light after the Italian food police found 25% of the samples from Campania had been cut with cow’s milk.  An embarrassment at the very least, and a heavy blow to a cheese still recovering from a cancer scare due to high levels of dioxin found at several dairy farms outside Naples back in 2008.  According to the National Post, Italy’s Agriculture Ministry has ordered the supervision of producing the cheese for the next three months to ensure requirements are met and no contamination occurs.

Buffalo mozzarella is produced throughout Italy, however, the Italian city of Aversa, Caserta is recognized as the origin of this prized cheese.   Italy produces around 33,000 tonnes ($430 million dollars worth)  of its trademark mozzarella from buffalo milk every year, with 16 percent sold abroad, mostly in the European Union. France and Germany are the main importers but sales have been expanding in Japan and Russia. This recent scandal could irreparably damage the industry and the Campania region.

Read more about this breaking story at the National Post.

Story reported by Ella Ide, Reuters

Photo source: tripadvisor.com

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A small town and a small cheese…both big on character

Ypsilanti, Michigan gets kinda a bum rap. Referred to as the “Brooklyn” to Ann Arbor’s more affluent “Manhattan,” Ypsi (as it is commonly called) has a small population ranging from artsy hipsters to “Ypsitucky” country folk. I personally  like Ypsi, especially the historic downtown area and Depot Town.  The Mayberry-small-town feel, local color, spectacular architecture, and artistic flair makes Ypsi a fun and funky place to hang out.

No surprise that Michigan’s own Zingerman’s created a cheese to honor this tiny yet spry town. The Little Ypsi is Zingerman’s newest crottin. What’s a crottin? Historically, a crottin is a small round of  pasturized goat’s cheese that starts off light and tangy while young, then hardens and becomes stronger and gamier with age.

The Little Ypsi I tasted was in its mid stage with a bit of a hard, yellow rind and cream cheese-like texture underneath.  I really liked the fresh, salty flavor with a bit of a nutty zing (no pun intended) as it warms to room temperature.  Granny Smith apple slices add the perfect balance of tart and sweet on the palate.

Available at Zingerman’s Creamery online or at the store location in Ann Arbor, I recommend giving both The Little Ypsi and its namesake town a visit.

Photo source: Flickr

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