Tag: cheese forever
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Behold, the Black Pearl!
When Culture Magazine asked for photos of the best cheeses we have eaten this year (#BestCheese17 photo contest), my mind immediately went to Tieton Farm & Creamery’s Black Pearl. I have eaten a lot of cheese this year. I have eaten a lot of truly wonderful, life-changingly good cheese. But to my mind, the best…
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The Truth About Pairing Cheese and Fruit
One of the most common questions cheesemongers get from customers is a varietal of “what fruit goes with this cheese” or “what cheese goes with the [insert fruit here] that I just picked up?” A lot of people are only imagining fruit when they ask you for a good pairing for a certain cheese. Why,…
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In the Buff—That Other Type of Cheese Milk
We’ve got cow, goat, and sheep on our radars when it comes to cheese. But what about that other ruminant animal? Buffalo milk is not among the most common milks used in western cheesemaking, but it is an important source of deliciousness. Perhaps the most famous of all buffalo milk cheeses to American audiences is…
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Trick-or-Treat! Don’t Forget the Cheese (Platter)
Whether you are heading out for an early evening of trick-or-treating with some tiny humans or staying in to hand out candy, Halloween is an excellent night for a cheese platter. And no, it’s not too late to throw something together, even if you are at work during all of the daylight hours. After all,…
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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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Why You Need to Try Tête de Moine, the Tiniest Mountain Cheese
You know it is autumn when your cheese shop bulks up on Alpine-style cheeses. The summer’s proliferation of fresh cheeses and backpacker-ready goudas has been shrunk to a minimum. Meanwhile, Gruyère mountain grows in the “Swiss cheese” side of the case. It is as sure a thing as the leaves changing colors or pumpkin spice-flavored…
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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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Hey Honey, Comb try these Cheese Pairings!
Honeycomb is delicious, luscious, and expensive. So you know when you are about to eat it that you want the experience to be worth the money, honey. Since cheese is also delicious, luscious, and sometimes expensive, it makes a great partner for honey and honeycombs in kind. I asked in a social media post a…
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A Tale of Cheese as Old as Time
Not too long ago, one of my dear readers submitted a question to the blog (something anyone can do, by the way; it’s nice to get a message from someone who isn’t a spambot). That question was as follows: Can a cheese be too old to eat? The question was prompted by the video I…
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Five Feta Ways to Savor Summer’s Last Days
Earlier this week, I wrote about the wonders of Feta, its history, and the many cultures that enjoy the beautiful brine-cured (read: pickled) cheese. While I talked up its many applications in just about every food under the sun, I didn’t provide many examples of seasonal Feta dishes you could take to your table NOW.…
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Feta Makes Everything Better
There’s a common saying in our household: “Feta makes it betta!” And let’s face it, it’s absolutely true. A salad is not a “good” salad unless it is covered in crumbled Feta. Fish tacos are not quite as fresh-tasting without Feta. And mindless snacking is just not the same unless you are able to pick…
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Pasta Filata Cheeses: Not Just for Pizza or Pasta
Pasta Filata: it’s kind of fun to say. And wouldn’t you know, this family of cheeses is also fun to eat! Pasta filata is Italian for “spun paste,” meaning that the cheeses’ curds are spun, or stretched, before the cheeses are aged (if they are aged). Filata means “string” or “thread,” and can be translated…
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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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Grand Ewe’s One Tough Gouda
Okay, okay. I’ve definitely gotten the memos from my readership that this blog needs MOAR VIDEOZ. And so I took some time out of my busy workday of managing a cheese shop to stop and cut the cheese–and film it for y’all. (And no, mom, I did not “glam it up” for this one. This…
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Fresh Cheeses to Freshen up Your Summer Picnics (and Everyday Life)
Fresh cheeses are the wee babes of the cheese world, you might say. Allowed to sit for only a few days before they should be consumed, these youngest cheeses are fresh in all senses of the word. Understanding fresh cheeses requires a quick lesson in cheesemaking. The milk, which must be pasteurized if a fresh…