When visiting a foreign country, it makes sense to taste foods that can only be found there. This especially goes for cheese since the U.S has such strict regulations regarding raw milk aging , some truly amazing products never see our shores. Such is the case with Loch Arthur’s Criffel. Continue reading
Tag Archives: Cows milk cheese
Besides the castles, the churches, the bagpipes and the cashmere galore, I was most excited to visit the local cheese shops here in Scotland. With all the sheep and cows we passed on the road from Manchester to Edinburgh, I figured there had to be tons of cheesemongers for me to buy from. As it turns out, there are exactly two. Yes, only two, but that was all I needed to make a proper Scottish lunch.
Well, to be honest, I am not sure this is an actual Scottish lunch, but it is the perfect one for me. From the top, I have a small wedge of Flower Marie, an even smaller wedge of Criffel, Comte AOC, and Landana aged goat’s milk. Paired with some charcuterie and a variety of breads and I am all set.
More on the shops and the cheese later, but for now it’s time to eat. Praise Cheeses!
Whenever I visit Morgan and York specialty food and wine shop in Ann Arbor, I always ask “What’s new?” and am rarely disappointed. This recent trip was no exception.
Wildspitz Bio is a funky blend of cow and goat milk with an intense nutty taste. Subtle at first, the flavor builds toward the back of the tongue and continues to become more assertive with each bite.
As with most semi-strong cheeses, I would recommend staying clear of any citrus or highly acidic fruits when eating this fun-sounding cheese. Pair with just about any red wine or dark beer and perhaps some salty almonds or cashews.
Wildspitz Bio is an elusive cheese, so be sure to grab it when found as it is a wonderful substitute for the standard Swiss selection on any cheese plate.
Read any cheese blog or cheese enthusiast magazine (Culture or Cheese Connoisseur) and it is a sure bet there is some mention of Hook’s Cheese 15 year cheddar. This seriously aged cheese was brought to market back in February of 2009 and has skyrocketed to one of the most sought after and highly praised cheeses in the country.
Prior to all the praise, many had never heard of Tony and Julie Hook. Who are these pioneers of the cheddar world? Where did they come from? How did this 15 year cheddar come to be? Is cheddar all Hook’s Cheese has to offer? I had the opportunity to speak with Tony recently and discovered there is a whole lot more to this Wisconsin creamery than cheddar. Continue reading
On February 27th, Whole Foods stores world-wide attempted to break the Parmigiano Reggiano wheel cracking record set back in 2008. Did they do it? To be honest, I’m not sure yet. What I am sure of is this event was a major hit with staff and customers alike at the University Heights, Ohio location. One of the coolest things about cheese is that it unites all aspects of food as shown by the many tasting stations set up throughout the store. From wine and beer to dessert, this cheese let its versatility shine. Continue reading
It will be a crack for the record books this Saturday, February 27th, at Whole Foods throughout the country. At 3:00pm Eastern Standard Time, over 300 cheesemongers will simultaneously crack into 85lbs wheels of Parmigiano Reggiano in an attempt to break their 2008 Guinness world record. Spectators will be treated with cheese samples, cooking demonstrations, wine pairing suggestions, and even some wine tasting (where allowed). Continue reading
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
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
Despite the recent articles touting greater weight loss from eating whole milk cheeses, indulging in favorites like Camembert (11.6 grams of fat per oz) or a schmeer of cream cheese on a bagel (10 grams of fat per oz) can potentially pack on the pounds. Take heart, fellow cheese lovers, for I have found a tasty cheese that contains…wait for it…ZERO grams of fat yet has full fat taste! Fromage blanc is a French-style cheese similar to creme fraiche or yogurt in texture with the tang of sour cream. While relatively common in France, it may be more difficult to obtain in the US. Check the local Whole Foods or gourmet market dairy sections. Be sure to buy it with the intent of immediate use as it does go bad rather quickly and at $4 for 8oz, it isn’t cheap. Continue reading
Someday I hope to eat my way through all the delicious and diverse cheeses of France. Preferably I will do this in France, but for now I must settle for my local cheesemongers to guide me. I am lucky to have several experienced mongers and the ones at Morgan and York in Ann Arbor, Michigan are some of the best.
On my most recent visit I had a chance to sample Saint Felicien, a soft subtle cheese from the Rhône-Alpes region (also known as caille-doux) and was pleasantly surprised.
Presented in a stone crock with a pale yellow rind, Saint Felicien hides a nutty, pillowy, slightly pungent flavor that is not normally found in a raw cow’s milk cheese. Best served with berries and sweet nuts. Avoid citrus and sour fruits (I made the mistake of tasting with Granny Smith apples. Trust me, just say no!)
I have heard this cheese is similar to Saint Marcellin however I have yet to taste it and cannot say for sure. It is on the French cheese tour so I am sure I will get to it soon. In the meantime, I have a little crock of goodness to satisfy me…for about five more minutes when it will be all gone! Bon Appetit!