Tag Archives: Cheddar

Fair Oaks Farms…a fantastic and fun find

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

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Praise Cheeses! It’s National Dairy Week…in the UK

We here in America could learn a thing or two from our brothers and sisters across The Pond – at least when it comes to celebrating food. It’s National Dairy Week in Britain where the British Cheese Board strives to raise health benefit awareness toward dairy products, including cheese, yogurt, and good ol’ milk. As stated in a previous post, whole fat cheese can aid in weight loss efforts as well as providing needed calcium for bones. Continue reading

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That’s some strong cheese!

I know I’m a bit late to the party on this video from Nolan’s Cheese, but I would be doing a disservice to you, my loyal readers if I didn’t post it. Fair warning, it starts off a bit freaky, but hang on, little tomatoes. Trust me…

I wonder if this cheese will be banned at the Olympics as an enhancement drug.

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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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