Tag Archives: cheese spreads

Bring in ‘da funk! Funky cheese tasting episode #1

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

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Ticklemore no laughing matter!

I was a pretty ticklish kid. So ticklish, my mother would just have to say “Tickle Tickle Tickle” in my general direction and I would be on the floor, rolling with laughter.  To be honest, it was agony and I have since learned to turn off my tickle button.  After tasting this rare treat, I may have to turn it back on!

Ticklemore cheese was originally made at Ticklemore Dairy by Robin Congdon, Ticklemore is now produced at Sharpham Creamery by Debbie Mumford (Debbie trained under Robin before taking over the cheesemaking).  This unique cheese is  made from vegetarian full-fat, pasteurised, goat’s milk and hand molded in small baskets and turned twice weekly during its three-month maturing phase. The rind retains the shape of the basket which has been described as having a UFO appearance.  While cold, Ticklemore has a flaky, pillow-y texture that “tickles” the tongue with light aromatic flavors.  As the cheese becomes room temperature, the airy bubbles and flaky texture become soft slightly runny.  The Camembert flavors from the rind are more pronounced and assertive as well.

I am more partial to the taste at room temp yet I can see the appeal of the airy texture. The grapes balanced out the flavor even more.

Ticklemore is difficult to find and the price reflects its rare status.  At $40.00 per lb. I don’t see purchasing large quantities anytime soon.  It is a cheese I would recommend trying (in small amounts) at least once, if you can find it.

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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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Eat Cheese and Lose the Fat!

How totally cool is this?  According to the American Journal of Clinical Nutrition, women who eat full fat cheese gain less weight than those who abstained from dairy.  I cannot tell all of you how happy this makes me.  As most of us Fat Cats do each January, I have made my resolution to work out more, eat right, and exercise. I figured this meant saying bye bye to my beloved ricotta from Morgan and York (my guilty pleasure at the moment).  Nay nay, I say! Bring on the fromage!!!!!

source: Healthkicker

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Cheese World

Growing up in Shaker Heights, the highlight of the week was my mother taking me to Cheese World at Van Aken. Upon opening the door, my nose was aroused by the aromas wafting of glorious artisan cheese being sampled and sliced behind the counter. This was my playground. My mother knew taking me here meant sacrificing a better part of her day, but she understood my love of cheese better than anyone so she indulged her little house mouse and let me go wild. The 70’s weren’t really known for cheese so my selections by today’s standards may seem rather pedestrian. Back then, Leerdammer, Camembert, Emmental, and Chevre were rather extravagant for anyone,especially a five year old. In a world of Ritz crackers I preferred stone ground wafers to accompany the various cheese spreads made on premises. My favorite was the sharp cheddar with horseradish followed by the red caviar and chevre. Continue reading

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