Tag Archives: goats milk

The perfect mac and cheese. Thank you, Michael Symon! *UPDATE*

I grew up on Kraft® Mac and Cheese. Seeing that blue box on the counter would start me singing and dancing around the kitchen anticipating that powdered-cheese goodness! Over time we switched to Stouffer’s®, because only little kids ate Kraft® , right?  And then I tasted heaven on a plate, aka Michael Symon’s  Mac and Cheese.

I first had this tasty treat three years ago at Lolita’s in Tremont (a little borough on Cleveland’s near west side).  Hearing so much praise and adulation about this dish before tasting it,  I had a hard time seeing what all the hype was about.  The pasta wasn’t your typical macaroni and the color wasn’t that signature bright orange that I had come to know.  It was a creamy white with flecks of green. My inner child began to come out and rebel against this strange concoction. And then I tasted it.  The sweet/tangy flavor from the chevre mixed with subtle yet complimentary essence of rosemary was just perfect.  The blue box was outta my life for good. Continue reading

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One woman’s fromage finds for 2009

As a self-proclaimed trivia geek, lists are like candy to me.  Top Ten’s, Best Of’s, and Most Interesting Finds can keep me transfixed to the internet for hours.  Seems only natural that I would seek out lists which consisted of cheese!

Janet Fletcher, author of  “Cheese & Wine: A Guide to Selecting, Pairing, and Enjoying” and “The Cheese Course”  as well as contributor to The San Francisco Chronicle, has issued her list of diverse and intriguing cheese tastings of 2009.  I can hardly wait to head out to my local cheesemonger and sample some of her suggestions!  Out of the many cheeses named, I am surprised to have only sampled two.  The first,  Beecher’s Flagship Reserve (shown above) from Seattle,  was this year’s winner of the American Cheese Society’s Mature Cheddars, 25 – 48 months. The second,   L’Amuse Gouda from Holland, is a nutty, salty, caramel-y creation which matures in mild temperatures (unlike most Gouda which matures in cool environments).  Both were wonderful in their own right although I want to take a second taste before passing further judgment.

Check out Ms. Fletcher’s article at the link below and feel free to send any other cheesy list suggestions my way at thehousemouse1@gmail.com!

Image: Beecher’s Handmade Cheese

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