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
mice and cheese light courtesy of the Birmingham Mail
It’s December 15th, which means ten days until Christmas (it also means Psych: the Musical is on tonight at 9pm on the USA Network, but that’s a whole different kind of cheese and I digress) so shopping for that cheese lover just kicked in to overdrive. Have no fear, because The House Mouse is here with Cheesy Gift Guide #3 which has some pretty cool gadgets. As most readers know, I prefer to shop local, keeping dollars within the community, however time is of the essence so I will be including prices and links here to sites that have expedited shipping, although I make no promises for holiday miracles. Should timing become an issue, I suggest a House Mouse tradition of placing a picture of the gift inside a box and then putting that box inside another box and so on and so on and so on. Include a note letting the recipient know their gift is en route to their home, which may be appreciated even more if the gadget is particularly large or heavy. And away we go!
Looking for an all-around accessible treat for your cheese board? Green Hill from Sweet Grass Dairy should be right in your wheelhouse. Cheesemakers Al and Desiree Wehner of Thomasville, Georgia use a New Zealand-style Intense Rotational Grazing method with their cows (the process of moving cows from pasture to pasture over a 24-hour time period), which ensures fresh green grass and happier cows. The resulting 2007 American Cheese Society winner offers a rich, earthy, grassy, buttery flavor and a soft, silky texture. A white, bloomy rind surrounds a bright yellow center caused by the high butterfat, also a result of their grazing practices.
Green Hill is a young cheese, pasteurized and aged about three to six weeks – it has the look of a Brie or Camembert, but that’s where the similarity ends. The mild yet complex taste of this cheese is a complete crowd pleaser. Even those who say they aren’t fans of Brie and Camembert will be pleasantly surprised when they fall in love with Green Hill. Pair it with some apricot compote for a sweet-tart tasty treat and a bright Chardonnay to cut through the richness.
Available year round at most better cheese shops.
Andy Hatch of Uplands Cheese Inc with Pleasant Ridge Reserve
The American Cheese Society 2012 Conference is in full swing with over 1700 cheeses battling it out to be named the best of the best. While the judges tasted and tallied, we regular folks had the opportunity to get up close and personal with the talented cheesemakers. Below are just a few of the amazing cheeses represented here in Raleigh this week.
Lets start above with Wisconsin based Upland Cheese Inc.‘s talented young cheesemaker and multiple ACS winner (including snagging two awards this year) Andy Hatch, maker of Pleasant Ridge Reserve and Rush Creek Reserve. Continue reading
Who’s ready for a Cheese Rally in Raleigh? The American Cheese Society has kicked off its Early Bird registration for ACS members to sign up and attend the annual ACS Cheese Conference in Raleigh, N. Carolina. Members can log on to the ACS website and register for the 4-day event starting on August 1st running through August 4th. Continue reading
Congratulations to all the winners from this years’ American Cheese Society Conference. In case you missed it (like this mouse did…sadly) here is the list of winners:
BEST OF SHOW
Rogue Creamery, OR
Rogue River Blue
2nd PLACE (TIE)
Finica Food Specialties Limited, ON
(Mariposa Dairy, ON)
Lindsay Bandaged Goat Cheddar
Carr Valley Cheese Co, Inc., WI
Cave Aged Marisa
Fromagerie Du Presbytère, QC
See the entire list after the jump. See you all next year in Raleigh, North Carolina!
I usually make reservations when it comes to meals, although I have been known to go rogue now and then and attempt to cook. More often than not, the recipes I choose are simple comfort dishes that should be edible if not perfect. Quiche doesn’t come to mind when thinking simple, however I felt I was due for a challenge. As it turns out, quiche isn’t so hard with the right ingredients. (recipe after the jump) Continue reading