The lady’s Friend, Christine (aka The Cheese Chick) produced another great video: this one on location at the Oregon Cheese Festival. Check it out!!


This double cream brie was a Christmas addition at The Lady’s kiosk. And now that it’s gone, she has customers asking for it. Alas, they will have to wait for the Christmas holidays to roll around again.

To make this brie even creamier, the cheesemakers added Crème Fraiche to bring the fat content up to 63%; now that’s a rich and creamy cheese… not for the faint of heart. Small portions are recommended.

This soft-ripened cheese with a bloomy rind is best served at room temperature. We had it spread on a freshly-baked and still-warm French Baguette. The taste is creamy and mellow; it feels like silk on the tongue.

This Feline Foodie has to say it is hard to beat French Brie; enjoying a wedge of Supreme… well… it makes you feel supreme…

I give Ile de France Supreme Brie 3 paws out of 4 Paws (cause that’s all I’ve got).

Serving Suggestions: On a cheese plate with a few hazelnuts and grapes and pears is perfect. Spread on a French Baguette is even better.

Wine Pairing: The Lady suggest a glass of champagne would be a nice touch.

Beer Pairing: A blonde ale.

Source: Cow milk

This week The Lady added a new offering at the kiosk: Olivista 100% Arbequina Extra Virgin Olive Oil.

This EVOO is from California and The Lady brought some home for The Man and your favorite Feline Foodie (that would be me) to enjoy. Before I proceed, let me explain that this oil is going to be an especially nice addition around the manse for me. I am fastidious about having a clean and perfectly groomed coat and Arbequina EVOO will assist me greatly in keeping my coat in perfect shape for the days when catting around is on the agenda. The lovely Mathilda should swoon when next we meet… but I digress, allowing my ego to get in the way of my critic-type duties… but, heck, this is “all about me”…

The Lady and I did some research this morning to bone up on the Arbequina Olive. Although named after the Catalonia (Spain) town of Arbeca, some believe that this olive variety originated in Palestine. Today it is grown in Aragon, Andalusia and Argentina. It was introduced into Central California’s San Joaquin with the assistance of the experts from the University of California, Davis. (In 2008, UC Davis, opened the Olive Center, with 30 faculty researchers, olive groves and even a new olive press. It’s focus is olive oil.)

The Arbequina Olive has a high oil content which makes it perfect for olive oil production. The tree is small, as is the fruit, which it makes hand-harvesting easy.

The September 2009 issue of Cook’s Illustrated has an article comparing California Olive Oils to those imported and until recently considered unrivaled. Not anymore. Cook’s found that the 100% Arbequina EVOO stood up and even surpassed, in flavor and quality, many of the European EVOOs.

The Lady served the Olivista 100% Arbequina EVOO straight and with a small dollop of Modena Balsamic Vinegar. We dipped freshly-baked French Baguettes in the oil and savored the flavors.

This EVOO is buttery and has little bitterness (bitterness is NOT a bad thing in EVOO, but it does require one to “acquire a taste” for it); there was a sweet and floral aftertaste and left a clean palate. The Lady thought she could taste a bit of apple and even a little artichoke. The Man, who likes his EVOO, on the mild side was quite taken with this EVOO and has requested that The Lady add it to the cruet of oil that sits on the dining table of the manse. And in The Lady’s book, if The Man wants it; he gets it… they make such a cute couple… after 30+ years together…

And incredibly, The Lady is selling this superior EVOO for $7.99 a pound… such a deal!!

This is my first venture into reviewing EVOO and I enthusiastically give Olivista’s 100% Arbequina EVOO 4 Paws out of 4 Paws (cause that’s all I’ve got).

Serving Suggestions: Dipping is the perfect use of this EVOO. It is also excellent for cooking and tossing pasta.

We found a video featuring the Arbequina Olive and thought you might enjoy viewing it:

The Lady sure does love the aged Goudas and so do I. Today she brought a wedge home from Uniekaas: Gold Label Extra Old Gouda. This is a cheese she carries on the cheese island, “BH-Adjacent” to her kiosk.

It reminded me of Parrano Robusto both is color and texture. This cheese has those crystals I love that just pop the flavor on your palate. And like Parrano, this cheese tastes like a cross between aged gouda and Parmigiano-Reggiano.

In fact, after we enjoyed this cheese with Vinta Crackers from Dare, she shredded the rest and served it tossed with some asparagus, broccoli, sweet onion and garlic that she had sautéed in the wok as part of dinner (generally she uses BelGioioso’s American Grana atop veggies). Because I am not a fan of veggies, I licked the gouda off and found it to be quite satisfying melted.

I give Uniekaas Gold Label Extra Old Gouda 3 Paws out of 4 Paws (cause that’s all I’ve got).

Serving Suggestions: On a cheese board, it is perfect with crackers and pears. The Lady told The Man that she thought this cheese was pretty inter-changeable with Parm-Reg and she would use it on pasta and atop veggies (as described above)

Wine Pairings: This is a robust cheese and you would want a robust cab such as Washington State’s Amavi Cellars Cabernet – especially the 2005 offering.

Beer Pairings: A Belgium Dubbel would be perfect with this cheese.

Source: Cow Milk

The Lady will be returning to Wisconsin on another Cheese-maker trip with other Cheese Stewards from her Company.

Details will follow… but the most important question is (of course)… will she take her favorite feline foodie this year or will I have to get there on my own in order to chronicle her adventure?

Please leave your thoughts below – should Spaulding Gray go to Wisconsin???