Tag: Vermont Creamery
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What is the Difference Between Chèvre and Goat Cheese?
“Where’s your goat cheese?” I answer this question at least three times a day at work; my response is usually not immediately helpful to the person asking. “Here is our goat cheese section in the cheese case, and over here we have two shelves of goat cheese on this wall. Is there a specific type…
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German Cheesecake: Revisited
It seems to be cheesecake week here in Seattle. Not only did I have a hankering to bake one on my days off this week, but now I hear one of my friends is baking one for her anniversary this weekend, too. I posted a very solid recipe for German-style cheesecake last December. Since I…
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What Happens at Cheese Camp Doesn’t Stay at Cheese Camp
Yeah, I went there—with the bad “what happens at _______ stays at ________” reference in the title AND to cheese camp. You’re welcome. [metaslider id=890] So I went to Cheese Camp last week. And if you are wondering what that means, sit tight; I’m about to tell you all about it. For the…
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A Couple of Reasons to Try Coupole
Let me tell you something about my current Cheese of the Week, Vermont Creamery’s Coupole. This petite little brain of a cheese comes in a neat little wooden crate, its delicate exterior protected to a certain extent from the pressures (and cheese pressers) of the world. Its name borrows from the French word for cupola,…
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Brie Vs. Triple Cream: What are We Even Talking About?
Brie is a very popular cheese—and duly so. People love brie, they ask for it, and they smear it on crackers, bread, bagels, bake it in pastry dough, and dump jams and preserves all over it. I encourage this behavior. Triple creams are also very popular. A lot of people come in searching for “Délice”…