I have never really taken a shine to cheese-flavored crackers. Goldfish, Cheese Nips, Cheez-Its, they were the best thing ever for most other kids, but not me. I would rather have a good stone-ground cracker or melba toast with a schmear of horseradish cheese spread or a hunk of Leerdammer resting on top. Yes, even back in elementary school, I was a cheese snob, and no bit of orange-colored pseudo cheese particle cracker was going to entice me. As I got older, my snobbery branched out to pretty much all mass-produced cheese-flavored crackers so I was hesitant when asked to try John Wm. Macy’s CheeseSticks and CheeseCrisps. Continue reading
Tag Archives: Asiago
As a cheese blogger, I often find my refrigerator littered with remnants of cheesy goodness. Too tiny to serve, too misshapen to photograph, and too good to throw away (not to mention too expensive) I would rack my brain thinking of what to do with all this fabulous fromage. Thank goodness for Bobby Flay!
Let me explain. I am a Food Network junkie so I was pretty stoked when Throwdown with Bobby Flay was a mac and cheese battle. Delilah Winder, Oprah’s favorite mac and cheese maker, put her seven-cheese creation up against Bobby’s five-cheese carbonara. I won’t spoil it and tell who won, but I will say that the upscale recipe from Mr. Flay gave me a great idea. Why not use my remnants and make my own upscale mac and cheese? Continue reading
You never know what you’ll come across while driving along the highway. Maybe you’ll see the world’s largest skillet or frying pan which are kitschy and fun, albeit not all that exciting. If you’re lucky you’ll happen upon a hidden treasure like I did by the name of Fair Oaks Farms. Continue reading
One of my favorite places to eat in Ann Arbor is Zingerman’s Roadhouse on Jackson Avenue. Part of the Zingerman’s Community of Businesses, the Roadhouse cooks up amazing down-home goodness and even encourages customers to “try it before you buy it” by offering samples of menu items. Co-owners Ari Weinzweig and Paul Saginaw bring in the highest quality of ingredients from around the country and the food is all the better for it.
Terry is my favorite waiter at Zingerman’s. His love of cheese rivals mine and he always has the perfect suggestions. Looking for some lighter selections than I am use to (as you may have guessed, I love the pungent, stinky stuff) I wanted to see how the mild side tasted. Terry’s first recommendation was Creamery Great Lakes Cheshire. This is the only American-made Cheshire to date and like its UK brother, this cheese has a hard crumbly texture that becomes smooth on the tongue with a subtle, grassy flavor. A bit of an acidic bite (most likely from the animal rennet) but by no means unpleasant. Next came a Quebec Chevre Noir (center) and is the only Canadian cheese Zingerman’s sells. This award-winning cheese has a firm, dense and flaky in texture yet melts in your mouth with a nutty, herb-like essence. Finally, a 3-year-old Asiago (top right) was a surprise. Usually aged for a year, I expected this Asiago to be sharp and intense. Surprisingly, I found it to be smooth, sweet, and even on the palate.
All three cheeses were wonderful, but if I had to pick a favorite I would say it was the chevre. Next time you find yourself in Ann Arbor, check out Zingerman’s Roadhouse and ask for Terry. Tell him Robin sent you!
The grapes pictured are oven roasted with a balsamic vinegar toss. Amazing and easy to make. Preheat oven to 400 degrees, toss grapes lightly in balsamic vinegar, roast for 10 minutes and enjoy. These sweet and savory treats pair with both intense and mild cheeses.