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.
Rush Creek Reserve from Uplands Cheese Company
Holiday meals can be very stressful, especially for those who have yet to master even the most basic of cooking skills. It would stand to reason that going to someone else’s home and having them do the cooking would be less of a burden, but then comes the age-old question of what to bring. The usual answer when asked is “Oh, nothing. Maybe a bottle of wine or a side, but we’re good. Thanks.” While I appreciate not having to enter Kitchen Stadium, which is what occurs in my boyfriend’s family kitchen every holiday, I still want to contribute to the meal. Thus begins the painstaking task of putting together a cheese board that will stand up to three kinds of turkey (smoked, roasted and confit) and side dishes fit for the cover of Food and Wine Magazine. 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