Cheese lovers nationwide were devastated when cheesemaker Andy Hatch of Uplands Cheese Company decided to stop making his famous Rush Creek Reserve indefinitely. The spruce-wrapped, raw-milk cheese was the nearest we Americans had to the coveted French-style Mont d’Or and the thought of not having it on our holiday cheese boards was heartbreaking. When asked if he had anything else new in his cheese caves to make up for this terrible loss, Hatch’s stock answer has always been that he is experimenting with something new. After two years, the experiment seems to have paid off, even if it is in limited time. Presented in extremely limited quantities: Upland’s Experiment. Continue reading
Tag Archives: gouda
When I found out I would be taking my first trip to Paris, I was excited and a bit nervous. Sure, there would be all the amazing cheese, bread, pastries, and chocolates to try, but Paris is big. REALLY big. For someone with crowd issues (which I have) this can be a terrifying experience. I talked with a few of my francophile friends and they assured me that, unlike New York or Chicago where the streets are jam-packed with people all the time, Paris feels busy, but not suffocating. This was a good thing since I enjoy exploring new places. Once I settled into my hotel, I set off with my list of fromageries from cheese connoisseur Susan Sturman, Rick Steve’s Paris 2014 guidebook & Streetwise Paris map in hand, and immediately got lost. Seriously. This was actually a good thing since my getting lost lead me to my first fromagerie, Cheese.
What has four battles, forty mongers from around the globe and $10,000 in cash and prizes at stake? The 2nd Annual Cheesemonger Invitational of Long Island City, of course! Mongers from New York, Canada, California and even Ireland and Australia will come together on Friday, July 8 to compete in a quartet of challenges.
Whether simply introducing themselves, precisely cutting and wrapping pounds of cheese or creating the perfect fromage flight, these talented cheese whizzes will go wedge-to-wedge in front of over two hundred spectators and be judged by some of the world’s leading authorities. And competition won’t be the only draw to this cheesy gathering – with music spun by DJ Aaron Kirtz and DJ Carlos Souffront and food prepared by fromager and pairing expert Tia Keenan, this event is sure to be amazing.
Sadly, The House Mouse was not able to score tickets to this sold-out extravaganza. Naturally, anyone who does make it to Larkin Cold Storage for Friday’s event is encouraged to send along some photos and play-by-play of the competition.
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
Spring is bustin’ out all over and the barn doors of Beemster Farms are opening to the lush untouched spring pastures for the first time after the cold and windy winter. The grasses of the Beemster Polder, situated 20 feet below sea level, have grown long and thick over the cold months and are now ideal for grazing. The cows eagerly gobble up this sweet new grass and produce milk that is is the most coveted of the year. The lush young grasses give their milk a special creamy flavor and texture and is used to produce the limited edition Beemster Graskaas.
Beemster is an artisan Dutch cheese, a North Holland Dutch Gouda that is crafted exclusively in the Beemster Polder (a polder is a low tract of land enclosed by embankments with no connection to outside water sources). The cows graze only on pesticide-free pastures that contain rare blue sea clay. This clay contains minerals that give the milk a sweeter and softer milkfat, giving Beemster cheeses a softer and creamier texture than other Dutch cheeses. The name is trademarked: Beemster can only be made in the Beemster Polder. The farm is a co-op which was set up so that the farmers’ wives would no longer have to make the cheese on their individual farms. Over the years, this small co-op stood by its original recipe, fine tuning where improvements could be made. Continue reading
I love cheese and I love caramel, but eating the two together doesn’t seem very appealing. That is until I discovered Roomano (not to be confused with Romano) cheese. This hard Gouda-like cheese from Friesland in the northern part of The Netherlands is a rare treat. Aged anywhere from three to four years the flavor is beefy and intense without being stinky and overpowering. A hard paste infused with calcium lactate crystals gives Roomano a fantastic texture suitable for grating and cooking as well as an interesting addition to any cheese plate. Continue reading