Happy Valentine’s Day from The House Mouse! When I tell someone I write about cheese, the inevitable question arises “What’s your favorite cheese?” and I can never name just one. My love for cheese, with all the varying milks, textures, seasonal options, really depends on my mood. Am I a fair-weather-fromage-lover? Oh, no. My love is so big and so deep, I would have to say that I love them all, in their own way. So, this Valentine’s Day, I say to all the cheeses, all over the world. I love you with all my heart. Stay cheesy, my dearest ones. Until we meet again…
When I found out I would be taking my first trip to Paris, I was excited and a bit nervous. Sure, there would be all the amazing cheese, bread, pastries, and chocolates to try, but Paris is big. REALLY big. For someone with crowd issues (which I have) this can be a terrifying experience. I talked with a few of my francophile friends and they assured me that, unlike New York or Chicago where the streets are jam-packed with people all the time, Paris feels busy, but not suffocating. This was a good thing since I enjoy exploring new places. Once I settled into my hotel, I set off with my list of fromageries from cheese connoisseur Susan Sturman, Rick Steve’s Paris 2014 guidebook & Streetwise Paris map in hand, and immediately got lost. Seriously. This was actually a good thing since my getting lost lead me to my first fromagerie, Cheese.
Happy National Cheese Lover’s Day! Who would have imagined there was a day just for us turophiles? To be honest, I was totally clueless about this splendid holiday until yesterday and not really sure how on e goes about celebrating, besides doing the usual chowing of tons of cheese. I do that every day, so does that make every day cheese lover’s day? While I chomp on that tasty thought, here’s a look back at some of The House Mouse’s favorite cheese loves. Stay Cheesy! Continue reading
Tiny tasty tidbits of cheese are a great way to be adventurous without making a full on commitment to the unknown. Not sure about goat’s milk cheese? Try a tiny crottin of chevre. Curious about the infamous Epoisses yet frightened by the funk? Give Trou du Cru a go without worries of funkifying the fridge. Sometimes these little morsels of cheesy goodness have no comparison. Such is the case with Cowgirl Creamery’s Inverness. Continue reading
Image: Picnics Fine Foods
Since I am not a chef (or even decent cook, for that matter) my contribution to the holiday festivities is that I always bring the cheese board. While this may seem like a cop-out of a task, it’s not easy finding complimentary cheeses that will please all palates. Milk types, pate color and flavor intensity all come into play when making selections.
This Independence Day, I went with a fully represented board of the four top milk choices: cow, sheep, goat, and even buffalo. While all the selections were hits, the goat’s milk La Clochette was the clear winner of the bunch. Continue reading
When thinking about Ohio, specifically Portage County, cheese is not the first thing that comes to mind. Lush green pastures of the various farms, quaint small towns that appear frozen in time, and narrow dirt roads leading to who-knows-where dot this beautiful countryside. Yet dotted throughout the county are artisans yielding their craft and producing fresh, sweet, and often surprising goat’s milk cheese beyond compare. One such artisan is Jean Mackenzie, founder and President of Mackenzie Creamery in Hiram, Ohio. Continue reading
Over the last few years I have come to love and appreciate goat’s milk cheese. From the nutty freshness of Garrotxa to the complex and beautiful Valencay. There are so many varieties of cheese made with goat’s milk and more coming to market all the time, I have no illusions of being able to taste them all. One type has become one of my favorites. Continue reading