Tag Archives: sharp cheddar

Recipe: Black Creek Extra Sharp Cheddar and Pancetta Quiche

I usually make reservations when it comes to meals, although I have been known to go rogue now and then and attempt to cook. More often than not, the recipes I choose are simple comfort dishes that should be edible if not perfect. Quiche doesn’t come to mind when thinking simple, however I felt I was due for a challenge. As it turns out, quiche isn’t so hard with the right ingredients. (recipe after the jump) Continue reading

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That’s some strong cheese!

I know I’m a bit late to the party on this video from Nolan’s Cheese, but I would be doing a disservice to you, my loyal readers if I didn’t post it. Fair warning, it starts off a bit freaky, but hang on, little tomatoes. Trust me…

I wonder if this cheese will be banned at the Olympics as an enhancement drug.

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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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Cheese World

Growing up in Shaker Heights, the highlight of the week was my mother taking me to Cheese World at Van Aken. Upon opening the door, my nose was aroused by the aromas wafting of glorious artisan cheese being sampled and sliced behind the counter. This was my playground. My mother knew taking me here meant sacrificing a better part of her day, but she understood my love of cheese better than anyone so she indulged her little house mouse and let me go wild. The 70’s weren’t really known for cheese so my selections by today’s standards may seem rather pedestrian. Back then, Leerdammer, Camembert, Emmental, and Chevre were rather extravagant for anyone,especially a five year old. In a world of Ritz crackers I preferred stone ground wafers to accompany the various cheese spreads made on premises. My favorite was the sharp cheddar with horseradish followed by the red caviar and chevre. Continue reading

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