Tag Archives: Cheese World

Coffee and Cheese: Turning Fantasy into Reality Part 1-Barely Buzzed

Barely Buzzed photo courtesy of Beehive Cheese Co

Barely Buzzed photo courtesy of Beehive Cheese Co

My parents were big java drinkers and getting freshly ground coffee in the 70’s in our neighborhood meant going to Cheese World. The combined smell when we walked in the door of the ground beans and the sweet cheese always tantalized my taste buds. I couldn’t wait to be old enough to put the flavors together and see if my fantasy was as good as reality. It seems I was not alone in this fantasy world since not one, but TWO cheese makers created a coffee and cheese combination. So, who are these dream cheese-weavers and how do they stack up to the cozy fantasy? Part 1-Barely Buzzed! Continue reading

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Followup: Stinking Bishop elusive no more

For over two years, I have been on the hunt for my favorite cheese, Stinking Bishop. I badgered my cheesemongers, scoured the Internet and made several futile attempts to contact Neal’s Yard, all to no avail. Then I met Samantha, the cheese and charcuterie buyer for Cheese Plus in San Francisco, California. Well, actually I spoke with her on the phone, as I live across the country in the Midwest.

Cheese Plus is owned by Ray Bair, former director of cheese, wine, and specialty foods for Whole Foods Market.  Ray opened his shop about five years ago, and it is touted as San Francisco’s premier cheese and specialty food source – no mean feat. Although they don’t have an official online storefront, anyone can call and request items shipped. Continue reading

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Cheesy ebay contest…What the heck did I buy?

Ebay can be fun and exciting as long as the wallet doesn’t get too strained. While searching for cheesy items (and I don’t mean kitchy) I happened on hundreds of listings for cool stuff.  I love antiques and if they have to do with cheese, well, I’m all in.  Above is a photo of my first fromage find and it wasn’t too expensive. In fact, the shipping cost more than the item! So, here I am with this rockin’ cool wooden Kraft cheese box only to be stymied by my trusty Google and Bing in finding any information regarding how it was used or even when.

And so, dear readers, I turn to you all to help fill in the blanks. If anyone out there knows anything about this item send an email to thehousemouse1@gmail.com and the best (and most accurate) answer wins the box and a tip of the hat here on The House Mouse! Good Luck!

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Food, Folks, Fun…and you’re fired! McDonald’s chucks employee over cheese.

According to the BBC News, an employee of a Netherlands  McDonald’s was dismissed for adding cheese to an employee’s hamburger and not charging for the slice.  The fast food chain argued “this turned the hamburger into a cheeseburger, and so she should have charged more.” A Leeuwarden district court saw things differently, stating firing was too harsh and a written warning was more appropriate.  The court ordered McDonald’s to compensate the fired employee the equivalent of $5,900 dollars ($4,200 euros) and adding insult to injury, reprimanded the burger giant with these stinging words “it’s just a slice of cheese.” Who knew so much hoopla could be created by a slice of cheese?

Thanks for the tip, Chicken!

Read the full article at BBC News.

Photo source:  BrokenSphere

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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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