The House Mouse Whole Foods Gift Card Giveaway
Hanging out at Whole Foods is always fun, but this past Tuesday night at the Ann Arbor-Cranbrook location was extra fun thanks to cheesemonger Carrie and her mad grilled cheese skills.
Cheesemonger Carrie Whole Foods-Ann Arbor-Cranbrook
On the grilled cheese menu were three tasty options:
Le Gruyère Reserve from Emmi Roth – a nutty, spicy cheese which melts great and is commonly used in fondue. This was grilled in a mini raclette and paired with sweet, tart Bartlett pears.
Halloumi from Cyprus from G. & I. Keses – a combination of goat and sheep’s milk that takes the shape of the baskets in which it is made, this intense cheese actually does not melt at all! The salty cheese retains it’s shape and has a squeaky texture, but served with a drizzle of honey and it really pleased even the most discerning palate.
Berliner Der Käse from Emmi Roth – a Whole Foods exclusive with a creamy texture and nutty taste grilled up nicely onto some baguettes.
Carrie and happy customers
Carrie and the cheese were both big crowd-pleasers. So do you have a favorite fall cheese for grilling? We wanna know about it and it could get you a $50 Whole Foods Gift Card!
Post a comment with your favorite Fall Cheese (Heck, you could even post a picture if you’d like!) by September 30th. A winner will be chosen at random and announced on October 6th. Thanks to Whole Foods in Ann Arbor for having me, Carrie putting up with me all evening, and good luck everyone!
Jokigen & Ume Shu sake
When I met Barrie Lynn, the Cheese Impresario, back in 2012 and she suggested we do a cheese and sake pairing, to be honest, I thought she was joking. See, at the time of our discussion, we were sitting at a cheese and beer pairing and had been, well, I had been, consuming quite a bit of REALLY spectacular fermentation of both the cheese and alcoholic nature. Adding to my gentle buzz was the awe of being at my first American Cheese Society Conference, and now someone I admired wanted to do some sort of story with me! After assuring me she was serious, Barrie Lynn said she’d call me and arrange the whole thing. Well, not only did I receive a call, I received two bottles of sake, cheese, and instructional emails to do the tasting over the phone, which was both awesome and terrifying, as I had never even tried sake before, let alone heard of pairing it with cheese. What had I gotten myself into? Continue reading
Painted Goat Cinderella
I am a sucker for a good fairy tale. As a kid, I would sit for hours under a tree, reading stories by Hans Christian Anderson, and the Brothers Grimm, getting lost in the magic and occasionally frightened by the horror in the tales they spun. Getting older did nothing to dampen my fascination with the genre and I still enjoy curling up with a good cautionary tale of greed, vanity, and the ever-popular Evil Stepmother. Imagine my delight when I discovered that a fairy godmother in the form of Painted Goat Farm had created a cheesy fable of goodness called Cinderella. Continue reading
Blaui Geiss from Artisanal Premium Cheese
As most cheese lovers know, fabulous fromage does not come cheap and with good reason. The care, effort and timing that go into a single wheel of cheese can make the difference between a splendid table cheese and a complete disaster. For the most part, the cost per pound of cheese reflects that quality and care, but sometimes a cheese is so pricey even the most enthusiastic turophile has to ask why. One such cheese is the rare Blaui Geiss ringing in at $78.00 per six-inch wheel. Continue reading
The Fabulous Beekman Boys on Planet Green
It’s been a long, long, LONG seven months while we Beek-Heads waited for Season 2 of The Fabulous Beekman Boys to begin on Planet Green. Well, the wait is over and Brent, Josh, Farmer John, and that diva Polka Spot are hitting the airways tonight with even more goaty goodness.What started out as a simple show about sustainable living has morphed into a fruitful frenzy of fanatical fans following the boys via television, books (The Bucolic Plague), website, and even a goat-cam.
As a cheese blogger, I consume quite a bit of fromage for research (and because it’s pretty awesome). When I travel, I spend at least a quarter of my time hunting down local cheese shops and sampling their wares. I am in constant contact with my local cheesemongers to find out when new and seasonal cheeses are available and have them hold me a wedge or two. I do all this because I love cheese the taste of cheese, not because I am addicted. Or am I? 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
Rosh Hashanah begins at sundown tonight and millions of Jews around the world will celebrate the coming of year 5771. The typical way to begin the high holidays is to have something sweet after services and then have a huge holiday feast, usually on the kosher side. For such family gatherings, it falls to me to bring the cheese. While I love my heritage and respect the traditions and laws, I have to say…I HATE parve cheese. Parve cheese is kosher-accepted cheese, sometimes made from soy rather to insure no animal rennet mixes with dairy, a big kosher no-no. I appreciate the effort, but the flavor of this kosher concoction is rather unpleasant and the texture is more like oil than cheese. So, what’s a good Jew to do? Fortunately, there are cheeses made with vegetable rennet and while they aren’t technically kosher, these cheeses are Rosh Hashanah friendly. Continue reading
As a cheese blogger, I often find my refrigerator littered with remnants of cheesy goodness. Too tiny to serve, too misshapen to photograph, and too good to throw away (not to mention too expensive) I would rack my brain thinking of what to do with all this fabulous fromage. Thank goodness for Bobby Flay!
Let me explain. I am a Food Network junkie so I was pretty stoked when Throwdown with Bobby Flay was a mac and cheese battle. Delilah Winder, Oprah’s favorite mac and cheese maker, put her seven-cheese creation up against Bobby’s five-cheese carbonara. I won’t spoil it and tell who won, but I will say that the upscale recipe from Mr. Flay gave me a great idea. Why not use my remnants and make my own upscale mac and cheese? Continue reading
I have gone totally goaty lately, which is good since it is National Goat Cheese Month. My selections have ranged from fresh and tangy to pungent and earthy, most of which I have devoured with pleasure. None, however, have stopped me in my tracks and brought an audible “WOW!” from my lips the way Monte Enebro has. Continue reading