It's Alive!!!

I use to commit the sin of all sins-improperly storing good cheese. I never realized the importance until I had so many slices of good cheese die on me. That’s right, DIED….because cheese is actually alive. I don’t want to get into details but when I first stored my cheese I’ll use the words: tupperware, foil and sandwich bags…blasphemy. 

 I started to make progress when I left my cheese in the paper it came in from the shop but  it still wasn’t keeping my cheese fresh over time.  I decided to turn to google and that’s when I found Formaticum. Latin for cheese, this company answered many questions and put an end to my cheese mortality rate. Phew. 

They sell a two-ply cheese paper that high end cheese boutiques would use, vs the plastic wrap-body-bag-suffocation-cheese-killing type. Where you spend slightly more on investing in cheese paper, you actually save on the preservation of your cheese. The two-ply paper also maintains humidity and allows for oxygen exchange to keep your cheese from deteriorating quickly. (I got that from the website, I wish I wrote that fancy)

Formaticum has some other awesome products and best of all, a grade school biology lesson! Here's a preview: 

I ordered the cheese paper that comes with the journal and it's been really helpful with my blog. The journal helps track all of my favorites and maybe the ones I didn't care for, just as a reference. Lately I've been bringing it along to my tastings so I can take notes on the spot, super convienent for you fellow curd-nerds out there. 

I once was lost but now I’m found, thank you Formaticum, I'm no longer a cheese murderer! 

Roves des Garrigues

The saying “you are what you eat”, was stated perfectly by my cheesemonger when I recently attended a tasting. So I guess I'm a goat then? Yes, yes you are. After trying Roves de Garrigues, a sui generis fresh goat cheese, I am proud to call myself one. The goats graze on a plethora of herbs: citronella, fennel, thyme and lavender; allowing the herbaceous oils to infuse the milk-insert dramatic heavenly orchestra music here. The cheese tastes so incredible I could almost shed a tear.

On a warm day there is nothing better than fresh goat cheese.  It has a cooling factor and it's also a lighter cheese so it won't make you feel heavy, perfect for summer. 


For those of you out there who are anti-goat, don’t hide I know who are, this is your chance. The herbs and citrus are the more prominent flavors and there isn't any “goatiness” to be found. Give it a chance, for me?


I found my summer love and his name is Roves; it had to be you…

Wait a Minuet....

Tonight was pretty warm and I had a strong craving for a chunk of my cooling Minuet that has been calling me since the day I picked it up. Minuet is one of many amazing cheeses from Andante. Its a goat milk based triple cream; it's also a slice of pure heaven.  Andante Dairy  cheese is an art form and once you try one, you will be humming the same tune. 


Soyoung Scanlan is the cheesemaker and she names all her cheeses after musical terms for example: Minuet, Acapella, Figaro and the list goes on. She did this to represent her love and personified image of cheese with music-her other passion. What a woman. 


Getting back to my story. I drove to Henry's on the way home from work and picked up a few necessary items for my cheese feast: bosc pears, organic figs and fresh baguette, amen. I couldn't get through the check out line fast enough! 

 The Minuet has been sitting in my chiller for a good week now and it's become more lively with each passing day. I sliced some crusty bread, grabbed the honey jar and moved with a quickness that I've only seen during Black Friday sales. Who is this mad woman? 

Waiting for my Minuet to get to room temperature was challenging but I managed and boy was it worth it! After a bite I was light headed and appreciated the menial minutes of agitation that I had to endure to make sure my cheese was perfect for eating. 

                                                              Pure deliciousness...worth every minuet. 

National Goat Cheese Month!

There is quite a bit of mystery with this “holiday”…in that, I was unable to find anything about it! None the less, I’m fine with paying homage, as goat cheese is one of my favorites. Which is why I can’t help but get slightly offended when people say that they love most cheese but hate goat. People, do you know how many types of goat cheeses there are?! 


Celebrate this fantasmagorical month by eating a new goat cheese and appreciating these remarkable and biblically noted herbivores. 

If you are not a big goat lover try Humboldt Fog, it's super light and doesn't have a full bodied goat song to it.  Also, if you don't want to commit to a whole slice, try searching for tastings.


Do it!

Horse Poop...

I tried this little button over the weekend and I am in love with Crottin de Chavignol! It’s a very famous and very French goat cheese, you will love the translation, “little dropping". So like the French. It’s made in Loire Valley and sells in the millions every year. 

 I loved the playful texture, it sprang right up after I lightly pressed the top. It was creamy and dry at the same time (chalky, as some might describe) and it likes to coat your tongue. It wasn't tart like I was hoping but I hear it becomes more piquant given some time.  For those of you who are weary of eating the rind, this one is a great way to start-it gives the mildest kick to an already subtle goat cheese.

When crottin is young, its a lovely cream color and resembles fresh dough with a dusting of flour...I would describe mochi the same way. As it ages it becomes darker and wrinkled-resembling horse poop, yum?

Looks more like the brain of a small animal than horse dropping to me. Both are pretty gross. 

As they say in the UK, give it a go! It's scrumptious and has a great history;  definitely a fun party cheese if you are able to serve both young and aged.

Cowgirl Creamery, how I love thee...

If you’re going to San Fransisco, be sure to wear some flowers in your hair-of course, and also stop by a very famous little fromagerie. Cowgirl Creamery is a gem. It’s a quaint little European style cheese shop with some amazing cheese mongers-super friendly. They will welcome you with open arms and practically baptize you in triple crème. 

 I tried a few of their cheeses and really liked the MT Tam, its a triple-cream and is absolute buttery deliciousness. For the braver palettes out there, Red Hawk is a tenacious stinky wash rind that will knock your socks off-or smell quite close to them. My favorite of the day was St Pat, whole milk rounds wrapped in stinging nettles (no fear, once frozen they lose their bite). It had the most luxurious mushroom-meets-yeast flavor, think: fresh dough wrapped and buried in soil-if you're into that kind of thing. I am. 


The fact that Cowgirl is right next door to Acme Bread Company makes it complete perfection. It took a lot of self control to wait until I got back to my hotel room, within minutes I devoured my entire purchase-with some help, but of course. They are located in the Ferry Building Marketplace and are surrounded by other charming little shops. A must-do on your next visit to the glorious SF.