Tag Archives: Beecher’s

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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One woman’s fromage finds for 2009

As a self-proclaimed trivia geek, lists are like candy to me.  Top Ten’s, Best Of’s, and Most Interesting Finds can keep me transfixed to the internet for hours.  Seems only natural that I would seek out lists which consisted of cheese!

Janet Fletcher, author of  “Cheese & Wine: A Guide to Selecting, Pairing, and Enjoying” and “The Cheese Course”  as well as contributor to The San Francisco Chronicle, has issued her list of diverse and intriguing cheese tastings of 2009.  I can hardly wait to head out to my local cheesemonger and sample some of her suggestions!  Out of the many cheeses named, I am surprised to have only sampled two.  The first,  Beecher’s Flagship Reserve (shown above) from Seattle,  was this year’s winner of the American Cheese Society’s Mature Cheddars, 25 – 48 months. The second,   L’Amuse Gouda from Holland, is a nutty, salty, caramel-y creation which matures in mild temperatures (unlike most Gouda which matures in cool environments).  Both were wonderful in their own right although I want to take a second taste before passing further judgment.

Check out Ms. Fletcher’s article at the link below and feel free to send any other cheesy list suggestions my way at thehousemouse1@gmail.com!

Image: Beecher’s Handmade Cheese

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