I came across this awesome video that pretty much says it all about how I feel about cheese. Cheese Pleasin’ Me is an animated entry in a music video contest and while we aren’t sure if it was the official winner, it won my heart. See if you can catch all the names of the cheeses. Enjoy!
Tag Archives: blue cheese
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
As most cheese lovers know, fabulous fromage does not come cheap and with good reason. The care, effort and timing that go into a single wheel of cheese can make the difference between a splendid table cheese and a complete disaster. For the most part, the cost per pound of cheese reflects that quality and care, but sometimes a cheese is so pricey even the most enthusiastic turophile has to ask why. One such cheese is the rare Blaui Geiss ringing in at $78.00 per six-inch wheel. Continue reading
Since taking over the Fine Living Network spot, the Cooking Channel has been cranking out great programming featuring straight forward, engaging, and easy to follow directions to making tasty meals. Unlike their sister channel, Food Network, Cooking Channel’s lineup delivers more direction than entertainment. Don’t get me wrong, I love the Food Network, but I really appreciate being taken step-by-step through my cooking adventures. One of the shows I particularly enjoy and learn quite a bit from is Ask Aida and today’s episode was right up my alley. Cheese Please!
From the Blueberry-Lemon Cheese Blintzes to the No Recipe Recipe: Grilled Blue Cheese and Fruit, these simple and accessible recipes got my mouth watering. Missed today’s cheesy episode? Have no fear. It airs again on September 13, 2010 at 4:30 PM and September 20, 2010 at 9:00 AM.
While blue cheese is not unusual, mozzarella should never be the color of the sky. Unfortunately for some consumers in Italy, blue is exactly what they got. Continue reading
Read any cheese blog or cheese enthusiast magazine (Culture or Cheese Connoisseur) and it is a sure bet there is some mention of Hook’s Cheese 15 year cheddar. This seriously aged cheese was brought to market back in February of 2009 and has skyrocketed to one of the most sought after and highly praised cheeses in the country.
Prior to all the praise, many had never heard of Tony and Julie Hook. Who are these pioneers of the cheddar world? Where did they come from? How did this 15 year cheddar come to be? Is cheddar all Hook’s Cheese has to offer? I had the opportunity to speak with Tony recently and discovered there is a whole lot more to this Wisconsin creamery than cheddar. 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
As you may have guessed by my past postings, I love stinky cheese. The stronger the aroma the more inclined I am to purchase it. While I may love the funky flavors, my family is not as enamored with the olfactory assaulting goodness which means I have plenty of leftovers to store. The problem is when I have an abundance of cheese in the fridge, the smells start to overpower everything else and even lingers after the door is shut. Even I have a hard time dealing with the stench after a few days. While I know it is best to consume cheese immediately after purchasing, realistically I have to store it somehow. So what’s a stinky cheese lover to do? How do I store my Epoisses, Roaring Forties Blue, and La Tur without buying a separate refrigerator? The American Cheese Society offers up these helpful hints: Continue reading
What do Napoleon, Emperor Charlemagne, and Charles de Gaulle have in common? Besides being heavy-duty leaders in history, these guys loved their cheese. Wonder how Camembert got its name or the difference between blue cheese, Roquefort, and Gorgonzola? Dubby Bhagat of The Himalayan Times has put together a brief list of some famous cheeses and how they came into being.
For a more in-depth history, check out The Nibble’s article which breaks down cheese throughout history by time period. No surprise the Dark Ages were stagnate for cheese innovation.
Photo source: Mentalfloss