It’s that time of year, New Yorkers! The Stinky Cheese Festival is in full funk so get out there and smell the cheesy goodness! The Tour de France NYC restaurant group, nine of the Big Apple’s finest eateries, has put aside the mild and is showing off the wild that the cheese the French have to offer. Twenty of the funkiest fromages of France will be incorporated into specialty menus from now until February 25th. The Mouse wishes we could be there to take in the sweet and stinky pleasures of Raclette, Stilton, Epoisses, and Gorgonzola. Any House Mouse fans who find themselves in New York and attend this event, please keep in touch and let us know the faves and the just plain funky.
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
The French are known to produce some of the smelliest, most intense cheeses in the world. From the mildly offensive Roquefort to the bus-banned Epoisses, French cheeses are among the stinkiest and oft-times most tasty. Unfortunately, the latest attempt at funk has proved fatal.
Three people have died and five more were injured at the unveiling ceremony for Normandy’s newest stinky cheese, Chausettes de Fesses (translation: socks of buttocks).
“It was not the reaction I was expecting,” explained local dairy farmer Marcel Vachequirit. “The cheese is beautiful, perhaps my finest ever cheese, and yes – I admit – it does have quite a tang, but the mortality rate so far is astonishing.”
You can read more about this cheesy tragedy on The Daily Shame.
photo: The Daily Shame
Attention all stinky cheese lovers! If you happen to be in New York City over the next four days, be sure to check out the Third Annual Stinky Cheese Festival running now until March 12th. Visit one of eight restaurants featuring variations of the same three-course meal consisting of an appetizer of Raclette De Fromage, Chicken Cordon Bleu for the main course and dessert – Poached Pear with Gorgonzola.
In addition to the pre-fix menu, the festival will be showcasing over 20 kinds of funky fromage from Epoisses to my beloved Stinking Bishop.
For more information, check out the Tour De France NYC website.
I finally got the chance to taste Cowgirl Creamery Red Hawk and it was well worth the wait. To be fair, I had been offered chances on numerous occasions but hesitated because the web was saturated with high praise and I figured one more review would be one too many. After tasting the washed-rind triple-cream round of goodness, its clear that no amount of praise is enough for this flavor-bomb of fromage. Continue reading
As you may have guessed by my past postings, I love stinky cheese. The stronger the aroma the more inclined I am to purchase it. While I may love the funky flavors, my family is not as enamored with the olfactory assaulting goodness which means I have plenty of leftovers to store. The problem is when I have an abundance of cheese in the fridge, the smells start to overpower everything else and even lingers after the door is shut. Even I have a hard time dealing with the stench after a few days. While I know it is best to consume cheese immediately after purchasing, realistically I have to store it somehow. So what’s a stinky cheese lover to do? How do I store my Epoisses, Roaring Forties Blue, and La Tur without buying a separate refrigerator? The American Cheese Society offers up these helpful hints: 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