Raclette. A Beautiful Stink.

Nothing pairs better with stinky cheese than cool weather, making Fall my favorite season of the year. Cold air nipping at noses, crisp wind gusting at stinging cheeks...who am I kidding? I live in California. Still, I enjoy a good plate of raclette and my favorite spot is Basilic in Newport Beach. Starting in October of every year they host an all-you-can-eat raclette night, a favorite for many local phoodies in the OC. 


Originating in the Alps of Switzerland (also in the alps of France), raclette is a decadent semi-firm cow's milk cheese, best served "scraped", or as the french would say "racler". There are a few ways to heat the cheese, as you can see Basilic has a special heating device. Once the cheese gets to the perfect temperature it bubbles and collects like liquid gold, at which point, it's ready to be scraped into a bowl-so fun to watch!


For those who have a fragile sense of smell, raclette is a stinky cheese, as it ages the aroma becomes even more pungent-or even more delicious as I would phrase it. Don't let this frighten you away, once you're around it for a few minutes the smell is less noticeable and you can focus on the amazing flavors-nutty, savory, and oh so sexy.   


Raclette is a social food that calls for good company, plenty of drink and a sundry lot of accoutrement's. We had ours with small Yukon potatoes, charcuterie, gherkins and pickled onions. How you eat it is completely up to you; no need to be intimidated. Dig right in!

We paired out meal with a Riesling...Urban legend has it that you should drink white wine or a warm beverage, otherwise, drinking water, for example, could harden the cheese in the stomach and cause indigestion. Works for me! 

Big John's Cajun, aka Pizza Pie!

If you're looking to try a cheese with some kick-ass elements, you must check out Beehive. They are truly the Guru of unique cheeses; most of them are award winning and live up to their titles. My first was John's Big Cajun at a local cheese shop. Our cheese monger knows us well and had a slice ready in hand the minute we walked in. This is the pizza pie of cheeses, hands down! 


The texture of Beehive cheeses are creamy, silky even. The milk is from local Jersey cows in Northern Utah, their credo is quality. John's Big Cajun is ridiculously smooth, melts on your tongue upon contact and all you get is pure flavor: roasted tomatoes, chili pepper, tarragon and lasting note of fresh oregano. It gets better once you reach the rind, in my opinion if you don't eat the rind,  you really didn't eat the cheese. All the rub and flavoring is on that baby and makes the cheese...well, John's Big Cajun. 


Their secret is substituting the commonly used paprika with cayenne. Whatever it is, it makes for a perfect pizza pie and I devoured every last morsel. This wedge goes perfectly with a rich wheat beer or if you're a vino drinker, go red and full bodied. 

Marley would've wept...

A couple weeks ago I hosted a brunch at my new place and was pleasantly surprised by a house warming gift from a friend, who knows me all too well. Her gift to me- a tote with cheese, pickles and a bottle of Malbec-what a doll. No Woman is a Beecher cheese which I had read about on a few blogs and even remember seeing on the ACS website.  At first bite: Beecher's No Woman = the roasted beef of cheese. 

Beecher's has an amazing story, as I can never hold back from searching a little on a good cheese, I loved everything about them. Nestled away in Seattle, WA at the wondrous Pike's Place there couldn't be a better home then the mecca of fresh produce and farmstead goods. They have a strong credo about their quality and are adamant about staying all natural and use traditional cheese making skills; works for me! No Woman was a 2nd place winner at ACS in 2009 and it's no wonder, this is a big cheese. Due to the notable Jamaican jerk seasoning's it's tagged with the catchy name, No Woman. 

The aroma is roast beef, freshly cut from the deli. This would be a great party cheese, it fits a pretty open palate. The pairing I chose...pickles! 

I can almost hear the steel drums now...

Sheep Lover's Dream...

From top to bottom:Abbaye de Belloc, Ossau Iraty and Lamb Chopper

It's been a while friends and fellow cheese lovers, please forgive me for things have been busier then usual. On the up side, I'm excited to tell you I've been on a few adventures during the last few weeks and they all involve new cheese! I have a cheddar that will make you think pizza pie and a few spreads that will do quite nicely on some crusty bread con your favorite gouda. Soon, very soon! Let's get to the sheep's milk for now.

Ossau Iraty (oh-soh-ear-ah-tee) - It's a classic french cheese; mild, salty but pleasantly sweet. It's a great party cheese, as it's fit for most palates. Swap out cheddar on your next turkey sandwich with this guy, it's a nice change of pace. 

Abbaye de Belloc- another french cheese and one I had never tried before. It was traditionaly made by monks, which makes it at least 3 points cooler. It's aged about 6 months and this brings out a beautiful caramel flavor with hints of roasted nuts. It has a creamy texture and although it's crumbly to the touch it melts in your mouth. It went perfectly with our olives and charcuterie, next time I'll throw in some balsamic-yum! 

Lamb Chopper- where usually I am big fan of Cypress Grove, I'm sorry to say I was not really thrilled with this one. I wished the texture firmer and the flavors stronger. Although the aroma was promising, it smelled like seasoned meat, that ended quickly upon first bite. I still love you Cypress!

Some fun sheep's milk trivia: According to many cheesemongers and experts in the industry, although it's know for it's high fat content, sheep's milk cheese is also the highest in nutrients. 

Lately I've been bringing a chunk of cheese, fresh fruit and harvest grain bread to work as my lunch. Add in some hot herbal tea and I think you have a nice well rounded meal.  Treat yourself and keep me posted on some good ones out there! 

Cheese Read

I’m not gonna lie, as much I try to avoid gossip, tabloids and fashion mags, I can’t help but get drawn in like a moth to a flame.  I mean here I am waiting in line at the market, while the person in front of me is chatting it up with the over-friendly clerk at the cash register about “how cute little Tommy looked in his Lakers pull over" and "Grandpa Joe is in town and bla bla bla”. It’s the perfect time for me to reach over and see the cellulite on the back of Britney Spear’s tush and get the update on Lindsey Lohan "back in the slammer for drinking booz spiked tea". I hate myself after but it’s really a drug!

Well folks, there is a light at the end of this sordid tunnel, it’s cheese magazines. Yeah you heard me right! I am an official subscriber to both Culture and Cheese Connoisseur magazine! I was elated when I saw them, shining in all their glory, on the magazine kiosk at Borders. My boyfriend was in the section with women posed by flashy vehicles when I nearly put him in cardiac arrest with my shrill excitement! 


If you're looking to get more into the cheese scene, Culture is probably the way to go. It's the cream of the crop as far as cheese mags go and it was the first of it's kind. Most curd-nerds have been keeping up with this magazine for years. I also read a bit on Kate Arding who is the founder, what a woman! The start of this magazine has a really awesome story and it's full of cheesy amazingness; I can't even put into words.

It's a funny feeling when I'm going through my day and can't wait for the moment to plop into bed and read the latest gossip on some good feta.

Fall Cheese Tasting

From the top left (clockwise): Calvados Camembert, Vlaskaas, Dante, Rhinette, Capricious, Dunbarton Blue

Fall is by far my favorite time of the year. You have honey crisp apples in season, pumpkin lattes are back in business and best of all, the yummiest cheeses come out of hiding. I recently went to a cheese tasting with some friends hosted by one of our favorite cheese monger's, Lisa. Lisa has been managing Venissimo in Belmont Shores since the get go and has quite the dedicated following, including yours truly.  


This particular tasting marked the debut of some classic Fall cheeses, some of which have been getting ready for us all summer! By getting ready, I mean that some cheeses are best made during summer and take a few months to age. Terroir is much to do with the flavors, along with temperature and humidity; making cheeses like Rhinette so incredibly delicious.  


So what cheeses did we get to try? Check out this roster (in order of tasting)

• Calvados Camembert- A French cheese from the Normandy region. This particular camembert is washed in calvados which is an apple liquor. It was incredible to take in those hints of apple with the gentle creaminess that camembert is so well known for, a very nice dessert cheese!

• Vlaskaas- gouda, a Holland style cheese. It was suggested that we paired this with the featured accoutrement, Nana Mae's apple mostarda, the combination was to resemble apple pie. I would agree with that but I wasn't particularly moved by the Vlaskaas, nothing really sparked my taste buds. It reminded me of a simple cheddar. Eh.

• Dante-a sheep's milk cheese, aged 6 months. It was remarkably nutty with a hint of grass. I loved how it was crumbly at first taste but quickly melted in your mouth, ooh-la-la, what an experience. Suggested pairings were dried fruit and aged balsamic.

• Rhinette-A classic name in Fall cheese, washed in apple, this is a perfect choice for any get together this season. It suits most palates and goes really well with potatoes, apples and blue cabbage. 

• Capricious- my favorite of the bunch, it's a cave-aged farmstead fresh and the name fits it perfectly. This aged goat packs a bit of a punch but it's reminiscent of parmesan so it's easy on the buds. I personaly liked pairing this with the apple mostarda over the Vlaskass, they went so well together. The sweetness of the apple smoothed the goaty bite. I personally love a strong goat cheese for those who need something a little more gentle, fruit would be a nice partner. Maybe even on a raisin bread? Delish.  

• Dunbarton Blue- with most tastings you end on a strong finish so good ol' Blue is always there to greet us farewell. This particular blue is a cheddar style, it wasn't overpowering but just enough kick to make it fun. It was firmer then most blues and that made it particulary unique. I almost prefer this style over the classic soft blue cheese. 

What a tasting! It was so much fun and my friends were so surprised by the portion and variety. I can't wait to see what Venissimo has to offer at their next tasting! I'll keep you posted.

Eat more cheese and talk to you all soon! 

Mid-Week Laugh...

Thought I would share this with you guys, enjoy!