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.
Hey there all you House Mouse fans! Now you can get cheesy news straight to your email. Just sign up for a subscription (click the widget on the right hand side of the page) and all House Mouse posts will come directly to your mailbox. Never miss a fromage factoid or review again!
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
While Olympic athletes may not be chowing down on gooey, greasy, golden grilled cheese sandwiches, visitors to Vancouver, and more specific Squamish, Canada are flocking to Grilled Fromage Diner. The self-proclaimed “cheesiest place on earth” grilled cheese diner has a sandwich for anyone’s cheese taste. From the basic “Missionary” sandwich made with butter and Kraft singles to the “High Roller” made with lobster, smoked gruyere, garlic butter on sourdough, there are a total of 57 varieties to devour with a side of cheese puffs.
Colin Bush opened his kitchy diner in October 2009 with modest traffic but perfect timing regarding the countdown to the Olympic rush from Whistler, Vancouver. Now open for “brekkie” and offering croissant sandwiches business should be booming.
Reviews have been on the positive side regarding taste and ambiance (a smattering of nostalgia on every wall) pricing and overwhelming offerings may leave some patrons wishing they had just cooked at home. Pricing varies from about $4.00 for the “Missionary” to over $15.00 for the “High Roller”. For more on the Grilled Fromage, click on the link below.
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
What do Napoleon, Emperor Charlemagne, and Charles de Gaulle have in common? Besides being heavy-duty leaders in history, these guys loved their cheese. Wonder how Camembert got its name or the difference between blue cheese, Roquefort, and Gorgonzola? Dubby Bhagat of The Himalayan Times has put together a brief list of some famous cheeses and how they came into being.
For a more in-depth history, check out The Nibble’s article which breaks down cheese throughout history by time period. No surprise the Dark Ages were stagnate for cheese innovation.
Read full articles at Saying Cheese and The History of Cheese.
Photo source: Mentalfloss
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
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
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!
I’m a particular fan of cheese produced by Neal’s Yard Dairy. From the intense Stinking Bishop to the tongue grabbing sharpness of Lincolnshire Poacher this dairy does it all with amazing taste texture. Not surprising that I became an instant fan of Berkswell.
Named for the village of Berkswell in the West Midlands, this earthy cheese is the epitome of rustic country living. Made from unpasteurized sheep’s milk with either a vegetable or animal rennet, the cheese is hand molded and then aged for up to two years. Flavor and texture can vary depending on the rennet. The vegetable rennet has a hard texture with a smooth fruity taste while the animal rennet is milder with a savory palate and harder texture.
More of an after dinner cheese, Berskwell pairs nicely with an aged scotch or whiskey. For wine lovers, a dry red would be nice.
Neal’s Yard Dairy work with seventy or so cheesemakers throughout England and Ireland, giving for one of the most diverse and exciting cheese collections I have yet to find. Head out to your local cheesemonger or Whole Foods and get to tasting all this dairy has to offer.