Cheeses Awarded the Feline Foodie’s 4 Paws Designation
February 17, 2011
The Following cheeses and other items reviewed on the blog, all received 4 Paws out of 4 Paws (cause that’s all I’ve got…)
34° Cracked Pepper Crispbread Crackers
34° Lemon Zest Crispbread Crackers
*34° Natural Crispbread Crackers
*34° Rosemary Crispbread Crackers
*34° Sesame Crispbread Crackers
*34° Whole Grain Crispbread Crackers
*Arbequina Extra Virgin Olive Oil
BelGioioso Tiramisu Mascarpone
Cahill’s Original Porter Cheese
Carr Valley Cows’ Milk Cheese Plate
Consider Bardwell Farm’s Pawlet
Consider Bardwell Farm’s Rupert
Crave Brothers Fresh Mozzarella
Fiscalini Farmstead Premium Aged Cheddar
Ford Farm Rugged Mature Cheddar
Fromager d’Affinois with Garlic and Herbs
Golden Age Cheese Super Sharp Cheddar
Golden Glen Creamery Farmstead Butter
Gothberg Farms’ Raw Milk Gouda
Gothberg Farms’ The Woman of LaMancha
Greens of Glastonbury Organic Mature Cheddar
*Hawthorne Fred Meyer Meat Counter Has Got It Going On
Ilbesa’s Aged Sheep’s Milk Cheese
Ilbesa’s Mature Sheep’s Milk Cheese
Laack’s Eight Year Extra Sharp Cheddar
*Long Clawson Dairy Lemon Zest Stilton
Mauri Gorgonzola Piccante D.O.C.
*Rogue Creamery Rogue River Blue
Roth-Kase Natural Smoked Gouda
*Salemville SmokeHaus Blue Cheese
Sally Jackson Raw Sheep Milk Cheese
Sartori Bellavitano Gold with Pepper
Sweet Grass Dairy’s Thomasville Tomme
Tillamook 100th Anniversary Three-Year Vintage White Extra Sharp Cheddar
Tillamook Vintage White Extra Sharp Cheddar
*Tsunami Sushi at Hawthorne’s Fred Meyer
Upland’s Pleasant Ridge Reserve
Vermont Butter and Cheese Creamery Bijou
*Vermont Butter and Cheese Creamery Crème Fraiche
Vermont Butter and Cheese Creamery Cultured Butter
*Vermont Butter and Cheese Creamery Mascarpone
*Indicates Cheese is carried on The Lady’s kiosk or Cheese Island
The Lady Reports on the DPI 2009 Western Food Show
May 27, 2009
Thursday evening when The Lady walked through the door, my heart sank.
Immediately I knew she had cheated on me; she smelled of cheeses, glorious cheeses that I have never eaten…visions of “the smoking incident” danced through my head…where had she been and who was with her? As she and The Man began to chat I realized he had known all along The Lady was attending a cheese show and he had kept it secret from me. I was devastated; his buddy who hangs with him every day while The Lady is away at the cheese mines; his buddy who gives up valuable nap time to sit in his lap and allow him to pet me.
One more time, this feline learned that humankinds, even The Man, are more loyal to their own than to their favorite felines… The disappointment in these two is beyond comprehension; not to mention how pissed The Brain is going to be that I missed the opportunity to observe humankinds that otherwise would escape my cat eye… and the cheeses I missed eating… this is one annoyed feline foodie.
The Lady is already paying. When forced (or not), getting even is always high on my list of priorities (I admit it; I hold grudges). My threshold is quite low when it comes to missing out on cheese nibbling.
Most nights, I wake up at 2am (remember cats are nocturnal by nature) and guess who I’ve been waking from her slumber each night since the DPI show? Not that it takes a rocket scientist to figure this out (even for humankind…); but…that would be The Lady… she’s lucky that’s the tactic I chose. Those of you who are owned by cats; know well that cats have far more aggressive ways to express displeasure…but I digress…
As it turned out, The Lady spent Thursday morning at the DPI Specialty Foods Product Show… now here’s the thing…she went to a CHEESE show and didn’t take me along…who is it that reviews the cheeses around here??? That would be, this feline foodie. And who around here loves cheese more than kitty pate??? That would be me as well…and yet, I sat (actually I napped but don’t tell The Lady) home while The Lady was out hob-nobbing with the elite of cheese and getting her picture taken with those Fabulous Beecher’s Cheese Ladies.
The Lady showered me with business cards and tales of cheeses she sampled. Did she bring me samples???…nada, nope, zipola…sheesh… Then to add insult to injury, she asked me to send a few shout outs to the terrific people she met and to tell you, my fans, about their cheeses.
Even though I am royally vexed, I just can’t say no to The Lady…
Of course, I must start with those Fabulous Beecher’s Handmade Cheeses Ladies, Jena and Mike, especially since my cheesy heart belongs to No Woman, the cheese…there is nothing else to read into that statement. Just because I lost my balls somewhere in the San Fernando Valley, I did not lose my love for the ladies…especially sweet Mathilda, who stole my heart…Waltzing Mathilda, Waltzing Mathilda…
Cheese aside, that Mike is quite the dresser…talk about style…this lady has got it going on…and Jena, ooh la la…so elegant…Were I not a cat and so enamored with Mathilda, these two could really turn my head…Of course, the fact that they make some of the best cheeses in the Northwest and according to the American Cheese Society, the best cheddar in America…well, there you go…
From Beechers, The Lady with her BCFF, Amy from DPI, moved up the alphabet just a bit and hung out with Michael of the Beemster Mice fame…oh that’s right, he also reps the best cheese to ever come out of Holland…that XO is to die for…and the mice are fun playmates…
(Hey Amy, what’s up? How come you didn’t send me the 411 on the cheese show? I thought we were friends…another one bites the dust…)
Did you know that Beemster is the official cheese to the Royal Family of The Netherlands? Did you know that the Beemster Cooperative provides all the cream to Ben and Jerry for their European production? And did you know that the Beemster polder was named a UNESCO World Heritage Site in 1999? Well, now you do and you, too, can wow your cheese head friends with these bits of cheese knowledge while serving any of the fine Beemster cheeses…
The Lady and Amy then visited with Conner from Kerrygold Butters and Cheese. It’s always a pleasure for The Lady to visit with Connor and fondly remember when The Man had red hair…actually when he had any hair is a distant fond memory…The Lady was especially taken with their Aged Cheddar with Irish Whiskey. It was reminiscent of Bushmills Whiskey, although Connor didn’t confirm what her tastebuds were telling her.
From there, The Lady stopped at Vermont Butter and Cheese Company to chat with Allison, one of the owners, who makes that “to-die-for” Mascarpone and Bijou and many other cheesy delectables. The Lady told me that Allison inquired into my welfare as did a few others she saw. Allison, right back atcha.
RJ of World Import Distributors was the next stop. You may recall that it was RJ and family who “vacationed” at the Estrella Family Creamery last August. And since they didn’t get enough abuse; they’re going back for more this summer…you can see why humankind observation is tedious…humankinds just never learn, do they??? It’s like when The Lady and The Man went to Thunder Ranch for handgun training… the first forty-hour course almost killed them; so what do they do? They went back the next year for twenty-four more hours of torture…The Lady and The Man send a shout out to Clint Smith for operating the premiere gun training school in the country…as The Lady says, “If you’re going to own a gun; you sure as hell better know how to use it.” Hmm…I wandered way off the cheese reservation with that one, didn’t I???
Now this stop is the one I especially wish I had been with The Lady and Amy…Fromi USA…Agathe loves the cheeses she sells and “insisted” The Lady taste quite a few. Some that caught The Lady’s eye included Petite Sapin, Le Picandou, Bouchettes, Briebirousse d’Argental, Gres des Vosges. I’ll review these when I get the opportunity to sample them…Agathe also imports that most divine of all cheeses, Epoisses.
At Lactalis, she met Naomi and Pascal. Naomi also sent out a hello to this feline foodie. Again, right back atcha, Naomi. Lactalis provides many of the President Bries that The Lady sells on her BH-adjacent Cheese Island.
She also met the good folks at Mt. Townsend Creamery and fell in love with their Cirrus and Seastack cheeses made on the Olympic Peninsula in Northern Washington State. And also from New York State, she sampled goat cheese (I know…) made by Coach Farm. She enjoyed a cup of coffee with Chris at Vail Mountain Coffee and Tea and a scone at FatCat Scones.
Later in the day, Jim Lowes of Lowes Sales and Marketing and Howard Nep from Marcel Henri stopped by the Cheese Kiosk to introduce themselves. Jim reps a line of salsas (among other food items) and Marcel Henri makes this feline foodie’s favorite pate.
(Sigh)…this is one adventure I wish I had been able to go along on with The Lady…but she continues to pay… and pay… and pay…
Kerrygold Family of Cheeses – Red Leicester – Part Six
April 14, 2009
Before this feline foodie begins his review, I want to share with you a few “issues” I have with The Lady today.
She informed me last night that I am not going with her to Wisconsin. Maybe I am naïve but I just assumed (you know what humankind says about “assuming”…appears it really is true) I would be going along to keep my readers and fans up-to-date each evening when The Lady returns from the Wisconsin King of cheese mines…but no… The Man wants to know what exactly what my beef is, after all he’s not going either. Do I really need to explain to him the difference here???
I asked The Lady and The Man for a new laptop and they agreed to buy one today. Why exactly did they think I want it? I have the run of both computers here at the manse. Naturally a laptop is needed for traveling and staying in touch…but I digress…please lodge your complaints here…tell The Lady to let her feline foodie go…
Kerrygold Red Leicester
I am so down with Kerrygold Red Leicester; this is one tasty cheese.
Why it is called “Red” is one of the great mysteries in the world of cheese. The color, which is not red either, comes from a vegetable annatto added to make its presentation brighter and richer. Not that it needs it…this cheese stands alone… It is mellow with a firm body and flaky texture.
You can substitute this cheese for any recipe that calls for a rich cheddar. I suggest the next time you make your favorite mac ‘n cheese recipe, you add a little Red Leicester. You won’t be disappointed. It goes with most anything. I especially like it melted in the toaster oven on top of a nice rare slice of Nyctalus leisleri, which have their European stronghold in Ireland.
I give Kerrygold Red Leicester 4 Paws out of 4 Paws (cause that’s all I’ve got).
Serving suggestions: As mentioned above, Red Leicester goes with just about anything. As a table cheese, serve it with a medley of fruits such as apples, pears and plums. Melt it in a grilled cheese sandwich and substitute it for cheddar in any recipe you are using…you won’t be disappointed…
Wine Pairings: Doucette
Beer Pairings: Award-winning Mirror Pond Pale Ale from the Oregon Deschutes Brewery
Source: Cows’ Milk
I hope you enjoyed my reviews of the Kerrygold Family of Cheeses.
My next reviews will be of the Family of Istara Cheeses. I will begin with Ossau-Iraty, a favorite cheese of The Lady’s friend, John.
The Kerrygold Family of Cheeses – Part Five – Ivernia
April 6, 2009
Kerrygold's Ivernia
The Man is heading to Southern California this morning so I’ll have a run of the manse during the day the rest of the week. Seemed like a good time to get an early start on my cheese reviews…but before I do, how about this new banner picture. The Lady took it yesterday at her cheese kiosk. She tells me it’s a “work-in-progress” but I thought it was divine…lots of cheese to drool over…
Ivernia from Kerrygold is a hard cheese that you can grate. It is aged for three years to develop its complex, piquant flavors. You can substitute it for any hard Italian cheese…can’t you just hear the shudder coming from Parma, Italy right now…
Talk about history and cheese. The Iverni were an ancient people of Ireland, settling on the island around 500 BC. The name is thought to have derived from Erin, the ancient Greek mythological name for Ireland, which is itself derived from the word Éire, the name for Ireland in our indigenous Celtic language. The wheels of Ivernia are embedded with an ancient Celtic symbol.
I like this cheese…it’s cheese…what’s not to like and there’s not a goat in sight to screw with the milk that Kerrygold uses…
I give Ivernia 4 Paws out of 4 Paws (cause that’s all I’ve got).
Serving Suggestions: Grate it on a pizza (take that Mozzarella); over soup; or augratin potatoes. This cheese would be a terrific addition to any cheese platter.
Wine Pairings: Cabernet or Sangiovese.
Beer: I prefer a nice IPA.
Source: Pasteurized cow’s milk filled with beta carotene and all the other good stuff that the terroir of Ireland has to offer…
Up next: Red Leicester
Blarney Castle Cheese
It is said that if you kiss the Blarney Stone you will be blessed with the “Gift of Gab”, also referred to as “eloquence” or skill at persuasion. Had The Lady used a little more “blarney” this past week, perhaps she would have sold a couple more $$ of cheese and been Number 1 in sales rather than coming in second by one lousy (The Lady used a much more colorful word when she saw the sales report) dollar. She has quite the competitive soul…
The Blarney Stone is a block of bluestone built into the battlements of the Blarney Castle located about eight kilometers from Cork, Ireland. There are at least six different legends of how the stone came to be in the Blarney Castle…probably all a result of someone kissing too many Guinness as opposed to kissing the stone.
However, it is the area around the Blarney Castle that gives us the verdant pastures where Irish Dairy cattle roam free and give Kerrygold the milk that makes yet another wonderful Irish cheese. Supposedly the Castle was built to protect these rolling hills and meandering streams of sparkling pure water…it may sound like blarney, but it’s true.
Kerrygold Blarney Castle cheese is mild and creamy, similar to young Gouda. It shares a smooth texture with Gouda as well and melts on the palate if you take your time enjoying its delicate flavor.
It is suitable for vegetarians as a natural vegetable rennet is used to start the cheese making process.
I give Blarney Castle 3 Paws out of 4 Paws (cause that’s all I’ve got). It might have been 4 Paws were The Lady and I not so partial to Aged Gouda.
Serving Suggestions: You can do most anything with this cheese; it’s great on a sandwich – grilled or otherwise; as a table cheese it can stand up to the other cheeses vying for attention; put it in quiche; cube it in a salad. Because it is an excellent melting cheese you can shred it over a baked potato or a bowl of chili. The Lady likes it with grapes and pears and cashews.
Wine pairings: Sauvignon Blanc
Beer Pairing: Harp
Source: Pasteurized Cow’s Milk
Please note: The picture I used shows Blarney Castle as a wheel. Currently it is manufactured and sold as a loaf.
Up next: Kerrygold Ivernia
Kerrygold Butters
Conor O’Donovan, who works for Kerrygold, came to The Lady’s kiosk recently to sample the Dubliner cheese and one of the Kerrygold Butters. He graciously gave The Lady a few coupons and she used one to buy Kerrygold Pure Irish Butter.
Now The Man will only use this butter on his Dave’s Killer Bread (the best bread in the entire humankind world) and other food that is enhanced by the addition of butter. Like The Man, I can’t think of a single food that cannot be “enhanced” by Kerrygold Butter. The Lady agrees; however, since she went on The Diet (she has now lost 67 pounds…13 more and she will have lost Lara Flynn Boyle…who really needs to eat a sandwich…with mayo…that is one skinny broad, in this feline’s humble opinion), she doesn’t eat butter.
And you know what that means…more for me and The Man…
Kerrygold Butter is not just any everyday butter…this is butter. Once again, terroir rears its lovely head and makes another divine manna from Ireland. This butter is creamier, brighter in colors…all that beta carotene…and spreads as smoothly as Hollywood gossip. You can do anything with it; spread on crusty baguettes; use it in sauces; bake with it…you’ll never have a flakier croissant than the one made using Kerrygold Butter…hey, just throw a little straight Kerrygold Butter in my chow dish and this feline foodie will have a licking good time…not to be confused with The Lady’s friend, Nate and his “lick and run theory”.
Kerrygold makes its butter salted or unsalted and one with Garlic and Herbs.
This feline foodie gives Kerrygold Butters 4 out of 4 Paws (cause that’s all I’ve got).
Serving suggestions: In addition to those listed above, melt a pat on your favorite steak; toss it with pasta; melt it on steamed veggies; schmear it on a bagel; use it to make garlic bread; spread it with Ficoco on raisin toast…the possibilities are endless.
Source: Cow’s milk from Dairy Cattle that graze freely (for Nate) on Irish grass.
Before I go…let me leave you with a parting thought…do you know why leprechauns wear green undies on St. Patrick’s Day? To protect their lucky charms, of course…
Up next: Kerrygold Blarney Castle.
DPI: Spaulding Gray is Calling You Out
March 29, 2009
As most of you know by now, this feline foodie says what’s on his mind…but I was surprised to learn that DPI had blocked my blog from viewing by its employees…
I understand the concept of internet filters but what could I have possibly said that offended DPI’s filter or was of such a sexual nature to get gnarled up in their content web?
So I reviewed a few of my entries and wonder which of these comments caught the attention of “the man” in IT:
Was it:
Referring to why Monks invented so many good cheeses, wines and liqueurs: “…here’s a news flash…when you give up sex; there’s nothing left but eating and drinking.”
Maybe this was the one:
Recounting a conversation with The Brain about living with The Lady: “…the bad news was “she’s gonna chop off your balls”.
Perhaps calling the 535 Members of Congress “Rat Ass Bastards” went over the line, regardless of the truthfulness of the statement (The Lady’s feelings, certainly not mine…)
Maybe it was the “Who Cut the Cheese” video clip from Two and a Half Men. Fart jokes seem to delight most humankind males and offend humankind females…this feline foodie’s observation is it has to do with DNA.
Was it revealing that The Lady think Camillo Villegas, a young pro golfer, has a “cute butt”?
It might have been my empathic statement about Copernicus, the “randy” billy goat owned by at Amy, Queen of Cheese, when I stated, “Personally, I understand the dilemma that Copernicus faced – getting laid immediately (strong incentive for any male) or the possibility of the vet neutering you and never getting laid again…what’s a guy to do???”
Hmmm…maybe I do deserve to be censored…nope…I just call em as I see em…
Call your Congressman, a member of the 535 Rat Ass Bastard Club…according to The Lady, and ask them to pass a Bailout Bill for this feline foodie. Better yet, call DPI and tell them to let Spaulding Gray back in the house…
The Kerrygold Family of Cheeses – Part Two – Aged Cheddar
March 24, 2009
Kerrygold Aged Cheddar
Before I review Kerrygold Aged Cheddar, I must lodge a quick complaint about the goin-ons around here at the manse today.
The Lady and The Man went to lunch; they go to a new restaurant every Tuesday and leave me alone “pulling on me plum” (I know what you’re thinking and you would be wrong… it’s Irish slang for “laying around doing nothing”… just trying to keep with the theme of the review…).
Anyway I was aroused from my early afternoon nap; the one that follows my late morning nap, to the sound of the garage door going up. I raised myself, stretched and prepared to rub on The Lady until she fed me my afternoon snack…but no…the door burst open and in came all the “wee folk” aka The Lady’s “posse”. Ten kids screaming and shouting, all under the age of twelve, all invading my house to weave with The Lady…well, except Viktor, he’s five and he comes for “the snacks”…most likely snacks are at the top of the list of the other nine but they are too polite…if you want to check out the posse, you can by visiting The Lady’s photo albums at picasa.
In my continuing review of the sublime Kerrygold Cheeses, today I wish to give you my thoughts about the Kerrygold Aged Cheddar. On their website, Kerrygold states that the recipe for this divine cheese is 1300 years old. It was created by Monks way back even before there was a back in the day.
Have you ever thought about all the wonderful cheeses, wines and liqueurs that were created by Monks? Have you ever wondered why that is? Well, here’s a news flash…when you give up sex; there’s nothing left but eating and drinking. Monks have lots of time to “contemplate” the best things in life: cheese and wine. Now you know that there actually is an upside to celibacy…who knew??? Well, the Monks for sure…
You may have noticed that I tend to go for the more mature cheddars and this one certainly fits that bill. This cheese is aged for one year and tested as the months tick off – some wheels don’t make the grade and get tossed aside. Kerrygold also offers a “reserve” version that gets an extra year of aging before being wrapped and labeled in gold. Now that’s the one you want to eat with a slice of apple or melted on apple pie. It’s so sharp, it curls your paws. Or as The Lady’s poker-playing buddy, Gavin likes to say, “It’s so good, it’ll take the back of your head off.”
It’s a full-bodied cheese with a wonderful, satisfying after taste. You’ll love this cheese.
And to add a bit of levity to the review, it also comes in a “reduced fat” version…come on, why eat cheese if not for the fat??? I’m just saying…
I give Kerrygold’s Aged Cheddar 4 Paws out of 4 Paws (cause that’s all I’ve got).
Serving Suggestions: Try this cheddar in your next Mac and cheese creation; it’ll knock your socks off; grilled cheese to die for and always wonderful on a 34 Degree Natural Crispbread Cracker.
Wine Pairings: You need a wine that will stand up to this cheddar. A California Cab; Merlot or a Sangiovese.
Beer Pairing: Nothing wussy…
Source: Pasteurized Cow’s Milk
Up next: Kerrygold Pure Butters
The Kerrygold Family of Cheeses – Part One – Dubliner
March 24, 2009
Kerrygold Dubliner
My apologies to the Irish in each of you that this review didn’t fall on St. Paddy’s Day…no doubt I was napping or hanging out with The Lady – my two most favorite pastimes behind sampling cheese… and chasing my new Beemster Cheese mice (I’ve started leaving those cute little blue mice on The Lady’s pillow while she’s at work…you should see her smile when she spots them. She says it reminds her of the times the legendary Mike Tyson left gophers on the front doormat, minus the blood and guts, of course). If truth be told, hanging with The Lady is Numero Uno on my “to do” list cause it’s mandated by The Brain as my top priority. Confession time; I would do it anyway…The Lady gives me cheese and hugs and kisses. I also get to sit on her lap and she scratches my ears whenever I ask…except 2am…that’s when she throws me off the bed…
Before I begin my first (of several Kerrygood cheeses and butters) reviews of the sublime Kerrygold Dubliner, here’s a bit of trivia for you: More than ten per cent of the US humankind population (and quite a few Setters, as well) claims to be of Irish descent – about 36 million humankinds. And that figure is about four times the entire population of Ireland. How can that be, you wonder? Don’t ask me: I got nothing…
Let me begin by bringing in the concept of terroir once more. With the Kerrygold cheeses and butters, terroir definitely plays a big part. Every Kerrygold cow, yep every single one of them, roams free in the fresh Irish mist and graze in pastures lush with tender grass. Another bit of trivia, Ireland boasts one of the longest grass seasons in the world which means the cows are out and about more than cows that produce milk for other regional cheeses. The lush green grass, along with the gentle environment produces a milk rich in beta carotene, an organic compound important to humankinds’ health that literally gives Kerrygold butter and cheeses their golden color. So for those de-bunkers of terroir, all I have to say is, you must be circling over Shannon.
Ireland may be close to England; but the Irish cheeses I have sampled bear no resemblance whatsoever to those English clunkers called Caerphilly and Hard Goat Cheddar. The odds are they exist somewhere in a peat bog but you won’t find them in the pot of gold I like to call Kerrygold.
Kerrygold makes several cheeses and butters that The Lady sells at her Kiosk and Cheese Island. I reviewed the Kerrygold Blue in an earlier post and other than to add how delish it is, I’ll let you check out my review.
Back in the day, before The Lady became a Cheese Steward, she, The Man and I lived near beautiful, downtown Burbank, and we often enjoyed Dubliner Cheese from Kerrygold. When she brought it home last week, it brought back lots of memories including when I still had all my body parts. At the time I didn’t understand “the trade-off” The Brain mentioned when he told me I had been promoted into the much-coveted Mike Tyson observation post. The Brain told me the good news was that The Lady will “love you unconditionally”; the bad news was “she’s gonna chop off your balls”…preferring to believe the food dish is always half-full, I suppose the trade-off evened out…digression seems to catch my fancy far too off…back on track…right, Kerrygold Dubliner…
The Lady has always been a foodie and The Man claims part of his initial attraction to her was her culinary talents. (There were other reasons, but that might be crossing a line…) Let’s just stay with food. The Lady loves to cook and The Man loves to eat…you do the math.
Dubliner is a mature cheese that has a bit of a bite, similar to a good Parmigiano-Reggiano…probably just pissed off the Italians with that comment…it also has a hint of sweetness and nuts. It’s just a bit on the crumbly side. It is golden white in color, remember Kerrygold adds no color to their cheeses, except Leicester which I will discuss later, all the color in Kerrygold cheeses comes from nature…aka that terroir thingie.
Once The Lady crumbled Dubliner on top of a baked potato and The Man was pleased with the outcome.
I give Dubliner 4 out of 4 Paws (cause that’s all I’ve got).
Serving Suggestions: Dubliner makes a Grilled Cheese Sandwich taste like manna from Ireland; add a slice to a plate of bangers and mash; melt it on a steak. The Lady used to add it to her biscuit recipe back in the day before The Diet…now those were the good ole days…when calorie caution was thrown to the wind. Now it’s “little bites; little bites”…sheesh, this feline foodie needs more than “little bites” to maintain the rigors of my napping and observation duties…
Of course, you can never go wrong just having Dubliner on a 34 Degree Sesame Crispbread Cracker.
Wine pairings: Cabernet or an oaky Chardonnay
Beer Pairings: Why, a pint of Guinness, of course…
Source: Free-range Cows
Cheesemonger's Weblog 