I love cheese and I love caramel, but eating the two together doesn’t seem very appealing. That is until I discovered Roomano (not to be confused with Romano) cheese. This hard Gouda-like cheese from Friesland in the northern part of The Netherlands is a rare treat. Aged anywhere from three to four years the flavor is beefy and intense without being stinky and overpowering. A hard paste infused with calcium lactate crystals gives Roomano a fantastic texture suitable for grating and cooking as well as an interesting addition to any cheese plate. Continue reading
Tag Archives: artisan cheese
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
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
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
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 firstname.lastname@example.org and the best (and most accurate) answer wins the box and a tip of the hat here on The House Mouse! Good Luck!
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!
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