Tag: cheese 4 ever
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Up Your Dinner Game with These Cheesy Scalloped Potatoes
It’s not just decorative gourd season, it’s melty cheese season. And boy, is it ever. Last week, I extolled the merits of Switzerland’s tiniest mountain cheese, the mighty-smelling Tête de Moine. He’s just one of many cheeses waiting to grace your table in liquefied form with drippy deliciousness. There’s also Raclette, Morbier, Emmental, Gruyere, Comte,…
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A Cheese I Cantal Love Enough
It’s not enough for the French to have 6,000 types of native cheeses. They have to compete with the English on the one cheese that couldn’t get more English: cheddar. That’s right; the French have a cheddar, too. And it’s delicious. Really, ridiculously delicious. Sure, it’s not really a cheddar—and the French would probably not…
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Three Reasons Why Pepper Pairings are the Hottest
Make no mistake: when I’m talking about “pepper pairings,” I mean hot peppers, chile peppers, spicy peppers! Whatever format they take, pairings involving hot pepper things are among my favorites. That’s not just because I live for food that makes my whole mouth go numb (although I’m not going to say I don’t enjoy foods…
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Super Cheesy Jokes for Super Bowl Sunday
Cover image courtesy of Olympia Provisions. The other cheesemongers in my life like to say that “Sunday is the best day!” Why? Because it’s Sunday Pun-Day. In keeping with tradition–in a show of thanks to all the super cheesy people who read this blog–I present to you a slew of super cheesy jokes, hand crafted…
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Teaching a Baby to Walk–Er, Crack
Cheesemongering isn’t exactly the most common profession. In other words, there aren’t that many of us. It’s an exciting occasion when a new one comes along. But more often than not, you have to create cheesemongers; mold them and shape them, as it were. We just got a new baby cheesemonger, as we like to…
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Beyond Velveeta and Lil’ Smokies: Super Snacks for the Super Bowl
Let me preface this by saying that I have nothing against Velveeta or Lil’ Smokies. We even ate the latter last year while we watched the Super Bowl, and I recognize that Velveeta is an integral part of everyone’s favorite RoTel-infused Queso dip recipes. I can wax nostalgic about eating these things while watching huge…
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Just How Are Brie and Camembert Different?
A question that comes up a lot in the shop is, “what’s the difference between Brie and Camembert?” Typically, it starts out by someone holding up a small wheel of camembert while asking, “is this Brie?” The response of, “Nope, that’s a Camembert” is what gets the inevitable conversation going. Brie and Camembert are both…
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The Most Dangerous Cheese—But Also the Most Adorable
Let’s talk about one of the cutest little hard cheeses, Mimolette. Its name is adorable. (It’s pronounced “Mee-moh-let.”) It’s a little round ball; weighing around seven to eight pounds and measuring about seven to eight inches in diameter, Mimolette is fairly light as hard cheeses go. It kind of looks like a cantaloupe—or like a little…
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Sunday Punday: Smackdown of the Cheesiest
This is the transcript of an actual conversation among cheesemongers that happened just this past week. Nobody recorded it, but we did write down our puns afterward. Like you do. When you’ve got jokes, and you’ve got good jokes, you use ’em. *** Cheesemonger 1: I’m really keen on trying that Keen’s Cheddar we just…
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Ricotta: It’s Whey Better than it Seems
Growing up, I thought ricotta was kind of gross. It looked like cottage cheese, which reminded me of snot, and it tasted funny. Oh, how wrong children are about food. Or at least, how crazy it is that our tastes and preferences change and evolve so much as we age. Child-Courtney, in her pre-PhCheese primordial…