I am a gray-striped tuxedo cat that lives with The Lady and The Man. The Man and I hangout together during the day because The Lady is a Cheese Steward for a National Food Chain. She brings cheese home for me to sample and review.
In my spare time, when I’m neither napping nor sampling cheese, I observe humankind behavior and report to The Brain and The MotherShip. I am a Commander in the Pacific Northwest Quadrant of North America, sent here from a galaxy far, far away to watch and comment on the strange behaviors of the humankind…
You can also follow The Lady and me at Twitter.
I tweet as felinefoodie (surprise!). The Lady has more followers than I do… your following of me is greatly appreciated…
Hey cat ! You sure make a good book when you do a blog. At first I was going to print it out but then, I decided to wait and see where this thing would lead. I got a Lady from Maine who sleeps on my chair and she loves to throw up after cheese.
Comment by Harbormaster55 — August 12, 2008 @ 11:51 PM |
I’ve loved wine & cheese my entire life. Nice site. You are, madam, missing my favorite new cheese. It is a domestic American, Tillamook Garlic. {not pepper or horseradish, but “Garlic”}
The flavor and wine mixing is something fantastic. A total surprise and quite unexpected. I’m not sure how this cheese company arrived at the exact perfect point of fresh garlic mix, but it must be some kind of science… Try it if you can find it.
Also, for those of us watching our diet (fresh quality and calorie amount), this is the only cheese that satisfies my desire and saves me from over-eating just to be satisfied.
By the way- this is an Oregon Cheese company. I believe they are basically near organic, but not completely certain of that. Need to check more.
Comment by Isabella Hathaway — July 10, 2009 @ 11:15 AM |
Isabella, I am familiar with Tillamook cheeses and will add the garlic flavor to the chart – thanks for your comments; it is appreciated.
Comment by cheesemonger — July 10, 2009 @ 6:12 PM |
I love cheese. I love Spuddy. I love felines.
I LOVE YOUR BLOG!
Thank you.
Comment by La Petit Fromage — August 17, 2009 @ 6:23 PM |
Thanks for your kind qords. Hope you will visit often…
Comment by cheesemonger — August 18, 2009 @ 3:31 AM |
I am trying to locate Tillamook curd in Portland ASAP, for a customer from out of State.
Is there an outlet that would carry curd somewhere in the Portland area?
I am in North Portland now.
Thank You,
Mike K
Comment by Mike Kohlmeier — August 26, 2009 @ 11:02 AM |
I send you my greetings…as colleaque in loving and defending good cheese!
Be welcome in Holland for a glass of wine and…best Dutch FARMERS cheese!
Shall we organise a masterclass Europe???
See my weblog or see twitter
Have a good day,
Fons.
Comment by fons van den hout — October 13, 2009 @ 11:14 PM |
Hi Cheesemonger–
I really like your blog. I am also a longtime cheesemonger, and have considered doing something like this myself. I stumbled upon you when doing research on Beemster cheeses, and I couldn’t be happier! Thanks for sharing!
Comment by Mongress — October 15, 2009 @ 5:09 PM |
Since a week, we have a lanquage-module in our blog!
So you can translate my info. As I already wrote:
Let us work together to DEFEND the uniq taste and caracter of rawmilkcheeses, as important part of our culture!
can we organise an event for real cheesemongers
Workshops, masterclasses, discussions with farmers, sharing know how, tasting products (and wine)
What could be better?
Greatings and…have a good..slow..day
Fons.
Comment by fons van den hout — October 25, 2009 @ 8:20 AM |
Hey Spaulding, what’s the best thing to do with a wedge of Pecorino Romano? Store it and use as needed or grate it and store it grated and ready to go?
Comment by Mary Moore — November 24, 2009 @ 5:50 AM |
Store it and grate it as needed. If you grate it all at once; it will dry out and the more “exposed” edges; the faster it will mold as well.
Comment by cheesemonger — November 24, 2009 @ 5:59 PM |