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!

Girl meets cheese, a love story...

The cheese that turned me, think vampire but tyrophile, was Humboldt Fog from Cypress Grove. I randomly walked into a cheese shop, not expecting anything, and got walloped with a huge surprise. It was much like Nightmare Before Christmas, when Jack Skellington discovered the holiday trees in the forest, only my uncovering was much more complicated and notably aromatic. What a site, I never knew that there was such a thing as a cheese boutique!



With so many colorful options surrounding me, my eyes were darting back and forth like a music conductor’s baton. I stood in the shop and tried to look for something familiar or see if anything called to me, after a few minutes I saw the one. I made an instant beeline and was completely enamored by its frosty white brilliance. It glistened against a matte chalky rind, encompassing an ancient beauty. What stood out the most was a mysterious black ash line that ran across the inner body, like a crack on a perfect Greek statue. I introduce to you, Humboldt Fog. 

The cheese monger was friendly and after discussing a few details about the cheese and where it came from, he was ready to have me sample it. I watched as it crumbled into my hand like snow flurries and remember closing my eyes when I tasted it, I couldn’t even help it. It was chalky, yet creamy, biting but sweet. I never thought of a cheese as “tart” before but this one was; to the point that I had a tightening in my jaw. What a cheese. 


That day drove me to research more about cheese and has made me appreciate the art form that it is.  Next time you're in a cheese shop, try seeing if a cheese calls out to you and give it a go.  You may be surprised to find that sometimes the cheese may be shopping for you; cheese is alive after all. 

Humboldt Fog was my first curd love. What’s yours?

Grilled Cheese Invitational-An American Classic

Earlier this year I came upon The Grilled Cheese Invitational, totally by accident. Who doesn't love grilled cheese and more over, who wouldn't be ecstatic to attend such an event?! By the time I explained this commemorate occasion to my boyfriend, he practically catapulted me into the car and off we went! When we arrived we were pretty stunned, tons of cheese, tons of people and I'm pretty sure I got a contact high from the grilled butter. Did I mention tons more cheese? On the down side, many of the vendors had run out of food and the line for the famous grilled cheese truck seemed infinite and we had to pass. 

See all the people to the right? That was only part of the line, it wraps up and around! 

Here are some fun pics of our day...

Nobody likes to say goodbye...

Though it was disheartening to part ways, we knew that there would always be next year! Make sure to keep tabs on this regale;  you don't want to miss out, we promise. 

There was a happy ending to the departure. Since the location was close to The Grove , we didn't end the merrymaking at Tilamook. We had an after party at the farmers market and walked off some of that cheesy deliciousness. Only to find that there was still more cheese to be eaten. At the end of the night, we were a little bit "feta" but a lot a bit happier...

                                

                                                                 

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!