For over two years, I have been on the hunt for my favorite cheese, Stinking Bishop. I badgered my cheesemongers, scoured the Internet and made several futile attempts to contact Neal’s Yard, all to no avail. Then I met Samantha, the cheese and charcuterie buyer for Cheese Plus in San Francisco, California. Well, actually I spoke with her on the phone, as I live across the country in the Midwest.
Cheese Plus is owned by Ray Bair, former director of cheese, wine, and specialty foods for Whole Foods Market. Ray opened his shop about five years ago, and it is touted as San Francisco’s premier cheese and specialty food source – no mean feat. Although they don’t have an official online storefront, anyone can call and request items shipped. Continue reading
As you may have guessed by my past postings, I love stinky cheese. The stronger the aroma the more inclined I am to purchase it. While I may love the funky flavors, my family is not as enamored with the olfactory assaulting goodness which means I have plenty of leftovers to store. The problem is when I have an abundance of cheese in the fridge, the smells start to overpower everything else and even lingers after the door is shut. Even I have a hard time dealing with the stench after a few days. While I know it is best to consume cheese immediately after purchasing, realistically I have to store it somehow. So what’s a stinky cheese lover to do? How do I store my Epoisses, Roaring Forties Blue, and La Tur without buying a separate refrigerator? The American Cheese Society offers up these helpful hints: Continue reading