Westfield Farm Capri

July 17, 2011



Vegetarian-Suitable – Made Using Microbial Rennet

Naturally Lowfat Cheese

There’s a Humankind Adage that “You can’t teach an old dog new tricks”… The Lady is a testament that the adage is NOT always true. When she and I began this cheese journey, one of our earliest tastes of goat cheese was a hard goat cheddar that no doubt was the result of the billy goat getting more than a tad too close to the milking parlor. That cheese was vile and you can review my less than flattering review by clicking here.

We were convinced that no goat cheese would ever receive a 4 Paws review. Little-by-little, we found goat cheese adoration in Cypress Grove’s Midnight Moon and true goat cheese love came our way when we met Rhonda Gothberg and the Gothberg Farms Chevre and Goat Goudas.

While in New York last week, The Lady ate a Murray’s Cheese Vegetable Sandwich that included Fresh Goat Chevre from Westfield Farm. The Westfield Capri is made every Monday and arrives at Murray’s early on Tuesday. The Capri sells out before the week is over and customers must wait until the following Tuesday for the next delivery.

Located in Central Massachusetts, Westfield has been making award-winning farmstead cheese since 1971. In 1996, their Capri Bluebonnet won Best of Show at the American Cheese Society Competition. Westfield sells most of their cheeses to finer restaurants and specialty cheese shops like Murray’s; however if you aren’t in Greenwich Village you can order from their website to satisfy your Westfield Jones…

The Westfield Farm Capri is made from pasteurized goat milk and was less than a week old when The Lady ate it on her veggie sammy. It’s pure white with a soft, creamy texture. It has a rich, tangy, citrus taste that lingers and satisfies.

I give Westfield Farm Capri 4 Paws out of 4 Paws (cause that’s all I’ve got).

Serving Suggestions: This is a cheese you can use as a substitute for cream cheese and because of its naturally lower fat content (compared to sheep and cow milk cheeses) you can generously spread it, guilt-free, on a baguette and enjoy a feast with a bowl of berries.

Wine Pairing: Sancerre or a light white

Beer Pairing: Lambic

Source: Pasteurized Goat Milk

"Something Old; Something New; Something Stinky and Something Blue"

The Lady has been back from her trip to New York and Murray’s Cheese Boot Camp for a few days and has been especially attentive; she knows I am annoyed; I know she knows I am annoyed… which I, of course, use to my advantage.

The Lady explained that Murray’s is yet another one of those “No Pets Allowed” places…” we gotta keep those pesky dogs and cats away from where we sell and serve food”… I am more than willing to put my personal cleaning habits up against any humankind, any day of the week. Unlike many, maybe even most, humankinds, this Feline Foodie is fastidious when it comes to cleanliness… in my not-so-humble opinion, there are far more humankinds who shouldn’t be allowed inside food establishments than cats… as for dogs, there are so many other reasons to ban them… but I will save that argument for another day.

Since The Lady started her new cheese adventure, she has been traveling a lot and always comes home smelling of cheeses… lots of cheeses… ones of which I can only dream. At least while she’s away, I have The Man”Servant” at my beck and call. He is one easy dude to get to do most everything I wish… but I digress.

The Lady returned with wonderful tales of the cheeses in the cases at Murray’s and the cheeses she tasted during boot camp; a total of seventy-five plus many wines and several beers… as mentioned (numerous times), she gets the glory; while I do the heavy-lifting…

She took a photo of the cheese plate that followed the tour of Murray’s Cheese Caves… be still my heart… caves filled with cheese…

Affinage is the specialized art of aging cheese. The affineur finds the best sources for cheese and then nurtures them to their optimum ripeness for the best flavor of the cheese. This includes brushing, washing, bathing and turning to promote everything good in the cheese and keep the bad “stuff” out.

Brian, Murray’s resident affineur, led the class on a tour of the caves which Conde Nast Traveler named one of the 50 Coolest Places to be in the world. After the tour, he served a cheese plate that reflected the many talents involved in being a successful affineur.

The plate started with two wedges of Haystack Peak, a soft-ripened cheese produced by Haystack Mountain Goat Dairy in Colorado. (A detailed review will be posted soon.) The first wedge of this cheese was new and the second was aged about two weeks. While both were delicious, the aging made a good cheese only better.

Next on the plate were two wedges of Petite Frères, from one of our favorites, Wisconsin’s Crave Brothers. The first wedge was “as produced” by the Brothers, a wonderful small wheel of a fruity, earthy washed rind semi-soft cow milk cheese. The second wedge had been washed by Brian in a local brewery ale. Brian was experimenting with a new wash and the improvement to the cheese was amazing.

St. Nectaire, a French cheese from the Auvergne region of Central France was the next cheese up on the plate. This is an AOC –protected cheese. This is a washed-rind Tomme-style cheese that is shipped at the age of two weeks to the affineur for another six weeks of aging before the dense paste reaches perfection and is ready for the consumer. We will be reviewing this cheese in the next few days.

Up next were two versions of Cabot Creamery’s Aged Cheddar. The first was a creamy wedge of their cheddar that is shipped in cryovac to grocery stores national-wide. A very respectable wedge of cheese; one that appeared at the Burbank manse more than once. This is what The Lady and I like to call “an everyday cheese” – one that is respectable in its taste profile and inexpensive enough to have available for everyday use.

The second version from Cabot was their Clothbound Cheddar which is aged by the Cellars at Jasper Hills in Vermont.  With absolutely no disrespect to cryovac cheddars, once you’ve had a clothbound cheddar, you’ll never go back.

Following the cheddars was a wedge of Black River Blue; an award-winning blue cheese from Wisconsin. A milder blue that is slightly softer than butter and easily spreadable on a baguette for “everyday” enjoyment. Black River Gorgonzola is one of the “everyday” cheeses you can find around the manse.

The final cheese on the plate was Bayley Hazen Blue from the Kehler Brothers of Jasper Hills Farm in the northeast kingdom of Vermont. This is a cheese I have been dying to taste and thankfully, The Lady shipped a wedge home in her luggage for The Man and moi to taste and enjoy.  A review of this cheese will follow this Cheese Plate posting… but let’s just say, I’ll be using all my paws…

The Lady thanks Brian for leading the boot camp on a tour of the caves and if you would like to tour the caves, Murray’s Cheese offers tours of the cave along with many other great, cheesy classes at its Greenwich Village location. Check out their array of classes here.

Jill Taylor Zoomorphic Cat*

The Lady and I like to check out incoming links to the blog to see who is writing about me or referring visitors my way.

Bedford Cheese Shop, which claims to be “The Best New Cheeseshop in Brooklyn, NY” (although according to its press page, it appears to have been around since at least 2003), wrote about Cougar Gold and in an article and made the following comment about moi:

“The person who writescheesemonger.wordpress.com even gave it “4 paws out of 4 paws (cause that’s all I got).” Despite the serious zoomorphic delusions going on here, that’s a pretty rave review.”

Okay…

First of all, let me thank you for the referral to the blog… but I must correct your incorrect assessment of moi, your (not so humble) feline foodie…

According to the dictionary, the definition of “zoomorphic” is:

zo·o·mor·phism http://img.tfd.com/m/sound.swf (z-môrfzm)

n.

1. Attribution of animal characteristics or qualities to a god.
2. Use of animal forms in symbolism, literature, or graphic representation.
The “god” attribution is cool; but I suspect that the Bedford Cheeseshop humankind writing that sentence was referring more to definition #2.
… and that same humankind refers to me as a “person”…  While, it may be true that The Lady helps with the spelling (felines are notoriously poor spellers… what… we can’t be perfect at everything… just the important stuff…), I am 100% of the feline persuasion and deeply offended to be considered of the lowly humankind or “person” persuasion…
Sheesh… it’s a shame I even have to write this to correct none other than a humankind… I’d write more; but on this subject, let me add… that’s all I’ve got…
*The Zoomorphic cat shown above was created by Washington State Artist, Jill Taylor, whose work can be viewed and purchased by clicking here.

 

Back in August 2008, when The Lady and I began our adventure with cheese, I don’t think either of us thought we’d write 500 blog posts and pages… but here we are today, posting number 500.

As 500 loomed on the horizon, in my bravado, I began a countdown and made promises of “Big Plans”… after 499, I realized I actually had to deliver on my “Big Plans”. I was reminded of Samuel Johnson, who said, “It is better to remain silent and be thought a fool, than open one’s mouth and remove all doubt.” SJ was a wise man indeed…

The Lady and I put our heads together… which is easier around here than one might think… and decided to go with our favorite Cheese Headlines. Followed by a few shout-outs to a folks who helped us along the way…

 

The Lady and I subscribe to a Google search alert titled “cheese” and every day we get an email filled with headlines and links to articles Google gleans from the internet about all things cheese. It’s a great research tool and keeps us up-to-date with the cheese world. Granted, we get a few things that have nothing to do with the cheese we know, love and write about… for example, cheese is slang for “money” and derived from welfare recipients receiving “government cheese”. Sadly, “cheese” is also slang for a new illegal drug hitting the urban streets…

From these alerts, I noticed the following:

  1. It is scary how many strange events occur in and around Chuck E. Cheese… few, if any, involve cheese or Chuck E.; many involve brawling…
  2. You can make a different Mac n Cheese recipe every day of the year for a decade or longer…
  3. “Say Cheese” is the favorite phrase used in news stories about cheese… followed closely by “The Big Cheese” and “Whey to Go”… all a bit “cheesy” if you ask me…

 

And now for my favorite Cheese Headlines from 2010:

Things a Monkey Could Cook: Macaroni and Cheese with Applesauce (how about a caveman???… with all due respect to the cavemen of the world…)

Cheesemaker’s growth udderly fantastic (seriously??? “udderly”??? – “Hey, copywriter, step away from the keyboard!!”)

Dog eats bagel; woman goes nuts (turns out the woman thought the cream cheese schmeared on the bagel would kill the dog… Ten bucks says she’s a member of PETA…)

Mr Dimon, Would You LIke Some Cheese With That Whine? (One of our favorites around the manse – Jamie Dimon is the head of Chase Bank (or in keeping with our theme here – he’s the Big Cheese at Chase), which is, in our still constitutionally protected opinion, one of the greediest banks in the country.

Cut the Cheese in “The Fart Without Fear” Cookbook (I don’t know where to begin…)

Cancer Patients Should Avoid Listeria Containing Cheese Products (Not that anyone asked me, but it seems everyone should avoid cheese products containing listeria… but what do I know, I’m just a cat.)

Now Drinking | The Grilled Cheese and Tomato Soup Martini (is nothing sacred???)

Oprah: Depression Made Me Eat 30 Pounds of Mac ‘N’ Cheese (now, that’s a lot of mac n cheese…)

A foodie rates Chili’s 2 for $20 deal: Trying out that little bistro on Sawyer (I’m sorry, I just never thought I’d see “Foodie” and “Chili’s” in the same sentence…)

The secret to great fudge is … Velveeta? (I don’t even have to make this stuff up…)

 

And here are a few Chuck E. Cheese specific headlines…

Below the Scroll: Chuck E. Cheese’s brawls, Miss America, weightless cats (I take great exception to Chuck E Cheese brawls and cats being mentioned in the same headline… even the weightless ones.)

Beaumont man arrested after brawl at Chuck E Cheese (The Lady and I watched the video of this event but decided it was in poor taste to link to it… however, you can find it at youtube.com. (Telling you where to find it is tasteless as well; but a little less, don’t you think???) There’s also a news video about another brawl at a Chuck E Cheese somewhere on the East Coast… what’s up with brawling at Chuck E Cheese – isn’t it supposed to be a family restaurant where you take the kids to have fun???)

Police log: Women fighting at Chucky Cheese (evidently, just another typical evening at Chuck E. Cheese)

Calling All Cars: Trouble at Chuck E. Cheese’s, Again (what can I say… “It must be The Hickeys again”….)

Man Punches Woman at Chuck E. Cheese (I ask you, shouldn’t this be the exception rather than the rule when it comes to CEC… alas, I would be wrong…)

 

On a more serious note, a few shout-outs to folks who helped The Lady and moi, your humble Feline Foodie, as we wander through the world of cheese:

 

First, and most important, is The Man. He is the love of The Lady’s life; he takes care of all my needs when The Lady is at the cheesemines and he’s been a good sport regarding the comments I make about him… well, most of them, anyway… 

My friend Katy Ellis O’Brien, who drew the caricature of moi that has become my signature portrait. Katy, you’re the best and amazingly talented… you captured my soul (and heart)… Please visit Katy’s website and blog to view her art.

Amy, The Queen of Cheese, who ignited the first passion for cheese in The Lady…

DPI, for taking me off their banned blogs list and allowing their employees to once again read what I have to say, in the event anyone at DPI actually cares…

Gordon “Zola” Edgar, cheesemonger extraordinaire, for generously sharing his knowledge with The Lady and moi. Please buy his book, Cheesemonger, A Life on the Wedge and read his blog.

And finally, The Brain. If not for him, The Lady and I would never have hooked up…

 

Flagship Goes Raw

October 2, 2010

Made with Raw Milk

Vegetarian-Suitable

Last month when The Lady was at Beecher’s Handmade Cheeses assisting (think: doing stuff that can’t mess up the cheese) in making a batch of Flagship, she was also busy tasting some of their cheeses she had never enjoyed previously. The Flagsheep and Four-Year Flagship she brought home and shared with her favorite Feline Foodie (that would be me). However, there were two she didn’t bring home and although I love her dearly, I’d like to remind The Lady that I hold a grudge and I hold it for a long time… you have been advised…

The two she didn’t bring home were both made using raw milk: Flagship and Flagship Reserve, as you know, the pasteurized versions of these two excellent cheddars are favorites around the manse and often used in our favorite mac n cheese.

The Raw Milk Flagship has all of the characteristics of the pasteurized version: nutty, sweet and full-flavored; with the added earthiness that you get when using raw milk. I imagine this one changes with the season as the cows’ diet changes. For raw milk enthusiasts, you really own it to yourself to buy a triangle wedge and sit back and enjoy. For those who prefer the consistency that comes with pasteurized milk, you’ll still love this cheese… hello… it’s Beecher’s… it can’t be bad… that isn’t going to happen… just saying…

Because I didn’t have the honor of tasting this cheese, under protest, I loan my Paws to The Lady who…gives Raw Flagship 3 out of 4 Paws (cause that’s all I’ve got to loan, under protest).

Serving Suggestions: On a platter with pears, apples, nuts and jams; a perfect cheese for grilled sandwiches and as the primary cheese in the World’s Best Mac n Cheese.

Wine Pairing: 2007 Januik Cabernet Sauvignon

Beer Pairing: Seattle’s Georgetown Brewing Company’s American Pale Ale

Source: Raw Cow Milk

Raw Milk Flagship Reserve

The Lady actually enjoyed tasting this cheese twice the week of the 2010 ACS Conference; the first time was at Beecher’s at Pike Place and the last day of the conference she attended a seminar that explored the complexities of clothbound cheddars. One of the nine cheeses they tasted and discussed was the Raw Milk version of Flagship Reserve.

Once again, as I didn’t personally taste this cheese I can only tell you once more how wonderful the pasteurized version is. We actually had it earlier this week on a cheese plate with bell peppers and Vintner’s Kitchen Strawberry and Pinot Noir Jam. (What The Lady doesn’t know that I know is there is a small cube of this cheese in the fridge that she brought home for The Man to try when she re-creates the Clothbound Cheddar Seminar… The Man has promised to share… that’s why he’s The Man…) Clothbound Cheddars already have an earthy taste and according to The Lady, she picked the raw milk version of Flagship Reserve when tasted beside the pasteurized version – the differences were subtle but they were there: a little earthier; a little more complex; a little more depth.

The Lady loves this cheese and… sheesh… again she borrows my paws to give the Raw Milk Flagship Reserve 4 Paws out of 4 Paws (cause that’s all I’ve got to share with her…)

Serving Suggestion: A cheese this special should be served in simple ways; it needs no extra fanfare; it brings its own band… on a platter with fruits, nuts and jams… how can you go wrong?

Wine Pairing: The Lady thought a change of pace would be Covey Run Dry Riesling; the honey and peach of the wine would complement the butter and nutty flavors of the cheese.

Beer Pairing: Seattle’s Red Hook’s Big Ballard Imperial IPA

Source: Raw Cow Milk

Isle of Man Mature Cheddar

October 2, 2010

Vegetarian Suitable

My battle-scarred ears perked up yesterday when The Man, Chef du jour because The Lady picked up a virus (no doubt a “gift” from one of the rug rats who invades the cheese kiosk because The Lady loves to give them cheese samples and at the same time begins the education of the “next generation of foodies”… but I’m not jealous… nope, not I…), brought out a wedge of Mature Cheddar from the Isle of Man.

In one of my previous lives, I spent a lovely summer on the Isle of Man with the mysterious Domitila who had recently arrived there after her ship, part of the Spanish Armada, had shipwrecked. All the felines took the opportunity to head for dry land and made the island their new homeland… and now you know which came first… the Island of Manx or the Manx cat… but I digress…

In addition to its claim to fame of the stubby tailed or tailless cats, the Isle of Man is home to a small cooperative of dairy farmers that produce award-winning cheeses, one being the Mature Cheddar that The Man used to top the burgers he grilled for lunch.

In 1934 the dairy farmers formed the cooperative that today prospers using superior milk from Holstein-Friesian herds, some as small as 50 head and the largest being 500 head of cattle. The cows graze year-round on lush grasses of the hillsides and valleys and yield milk that is rich and creamy and consistent in flavor.

The Mature Cheddar is aged between 12 and 14 months and won a Silver Medal at the 2009 World Cheese Awards.

As you, my faithful followers know, cheddar is a favorite around the manse and English cheddars are favorites of The Lady and me… and you can add Isle of Man Mature Cheddar to the list of cheddars that I hope will be regulars in the cheese drawer…

This cheese is nutty and sweet with just a bit of saltiness with the sharp after bite quality aged cheddars should possess. In addition to turning a burger into a cheeseburger, later in the day, The Lady made a cheese platter that included freshly baked artisan bread and sliced organic green bell peppers. She also offered a side dollop of Vintner’s Kitchen “Pinot” Colada Jam. The sweetness of jams always compliments the saltiness of cheese and Bob and Barbara at Vintner’s Kitchen offer a splendid array of jams and mustards to accompany your cheeses and other specialty foods. I will be reviewing several of their offerings in the next few weeks… stay tuned.

As for Isle of Man Mature Cheddar, I give it 3 Paws out of 4 Paws (cause that’s all I’ve got).

Serving Suggestions: Cheddars are the “Utility Player” of cheeses; you can do almost anything with cheddar, even rolling a truckle down a hill when Double Gloucester is not available. The Lady had procured a rather large wedge and I fully expect it to show up in a mac n cheese in the near future. This would make a mean grilled cheese, especially if you add a couple thin slices of Meles meles.

Wine Pairing: The Lady recommends a Cwm Deri Vineyard Mead: Meddeglyn… no doubt a result of watching too many hours of the 2010 Ryder Cup…

Beer Pairing: Timothy Taylor’s Award-Winning Strong Pale Ale, Landlord

Source: Holstein-Friesian Milk

The Lady was at the Hawthorne Fred Meyer earlier this week and chatting with Alex, the owner of the Tsunami Sushi Franchise (Sushi is right next to the Cheese Kiosk where The Lady buys a lot of the cheeses she brings home for me to taste and review… think about it… cheese and sushi together… a Feline Foodie Heaven… but no… I have not seen the set-up as Fred “No Pets” Meyer will not allow Portland’s Feline Foodie (that would be me) into the store… but for dining-in, the sushi is served via a conveyor belt (aka “Sushi train”) and the diners can choose from a large selection of sushi dishes as they glide by on the belt… it sounds really cool… however, I wouldn’t know, personally… but I digress.

As you might guess, I’m a big fan of sushi and went on time-for-dinner alert as The Lady walked through the door carrying a bag of goodies from Tsunami. The Man, being the sushi weenie that he is, didn’t swoon until he heard The Lady had included California Roll in her selections for dinner. Me… I was swooning over a box titled “Island Roll” which included four different sushi rolls… I was hoping to have the entire box to myself but The Lady explained that she and I would be sharing the box and The Man would share his California Roll with me… maybe next time…being the incurable optimist that I am…

The California Roll’s crab was filled with “crab salad” as opposed to slices (sticks) of imitation crab. In the salad, the imitation crab is mixed with a mayo-based dressing and combined with avocado and cucumber slices inside the seaweed wrap with the sushi rice rolled on the outside.

The Man combined some soy with the green horseradish, called wasabi, and used it for dipping. I went with naked crab salad… wasabi is too spicy for my taste buds. For less than 5 bucks you get 12 pieces of California Roll.

The Island Roll The Lady and I shared included four pieces of California Roll with crab salad added to the top of the roll; four pieces of rainbow roll; four more of a shrimp tempura roll and four pieces of tuna roll with tuna added to the top. The rolls were finished with a mayo-based dressing drizzled across the top of each roll and sprinkled with black sesame seeds and fish roe. The presentation was gorgeous. Cost of the Island Roll was under $11.00 – for 16 pieces of sushi. Even though I rarely pay for my groceries… at least not with $$$… but believe me when I say, I pay in other ways… these are amazingly affordable prices for sushi delicacies…

You can’t beat the taste either… Alex and his crew at the Sushi Bar at Hawthorne Fred “No Pets” Meyer know how to deliver on the fish… fresh and gourmet touches to make for yummy morsels of sushi…

The dine-in prices are between $1.60 and $3.10 per plate; you can get your fill of sushi without taking out a loan – how can you go wrong – super fresh, well-prepared sushi and affordable… too bad Fred “No Pets” Meyer won’t allow me into the store. I would feast all day at the bar.

If you’re in SE Portland and craving some sushi, head on over to Tsunami Sushi Bar at Fred “No Pets” Meyer at 39th and Hawthorne… you won’t be sorry…

I give Alex and the Tsunami Sushi Bar 4 Paws out of 4 Paws (cause that’s all I’ve got).

P.S. The Lady just advised me that it’s not Fred Meyer that specifically bans pets; it’s the health department that wants to keep us out… what’s up with that??? First, I can’t set paw inside the Seattle “No Pets” Sheraton and now I learn that it’s a health department conspiracy to keep the four-legged superiors away from the fun places…sheesh… humankinds… The Lady says snakes are also banned… now that I can understand…

Made with raw milk from the Jersey cow

The Lady sells several Hoffman cheese products but this one is the only one that is natural cheese.

We like cheddar around the manse; it’s a versatile cheese that is at home on a cheese plate and always a winner in mac n cheese.

The Hoffman’s Natural White Cheddar is a full-flavored cheese with a sweet, nutty mellow taste. It has those flavor crunchies that burst when you bite into them. This cheese is made in Vermont using raw milk from the Jersey cow. Jersey cows produce richer milk that has a higher butterfat, calcium and protein content than the Holstein cow.

I give Hoffman’s Vermont White Cheddar 3 Paws out of 4 Paws (cause that’s all I’ve got).

Serving Suggestions: The Lady served this for The Man’s tasting pleasure on Venta Crackers and cubed mine in one of my glass bowls. I was hoping for a little Varanus komodoensis tartare but The Lady explained that she can’t buy that at the Hawthorne Fred Meyer meat counter, most likely because it’s considered a “vulernable” species and approaching “endangered”… well excuse me, but these suckers are huge and should be able to protect themselves… must be that opposable thumb thingie again that gives humankind… well… the thumbs up over the VK… sheesh.

Wine Pairing: 2008 Shelburne Vineyard’s Chardonnay

Beer Pairing: Harpoon Brewery IPA

Source: Jersey Cow Milk

Gluten-free Cheese

At the Madison Cheese Trade Show The Lady attended last May, she ran into her friend Randy Johnson who was there representing Nasonville Dairy with Wisconsin Master Cheesemaker, Tom Torkleson. The two men were excited about a new “Wisconsin Original” that Tom had created with fellow Master Cheesemaker, Ken Heiman for Nasonville Dairy. Ken is part of the third generation of the Heiman family that has been running the Nasonville Dairy in Central Wisconsin for more than forty years.

Blue Marble™ Jack Cheese is the first of several traditional varieties being crafted with a new technique and secret cultures to bring cheese hounds a unique style of blue cheese in a convenient form. This new cheese is available sliced, shredded, chunked and in loaves. They are also developing this new style for cheddar and feta.

The semi-soft Monterey Jack body and texture is marbled with blue veins woven throughout the white curd making a beautiful-looking cheese that has a mild blue flavor.

For deli service, there is no cross contamination with the blue as it is inert after being heated to 185°. That means it can be sliced on the regular cheese slicer and doesn’t require a separate machine.

The texture, according to The Lady, is creamy and the blue is distinct but not over-powering. It is also not as salty as many blues. According to Tom, it has half the salt of traditional blues. Also, because it is such a “pretty” cheese, everyone agreed it would be a hit, especially in the deli case.

The Lady gives Blue Marble™ Jack Cheese 3 Paws out of 4 Paws (despite the fact that she has none…).

Serving Suggestions: This is a great melting cheese and would make one heck of a cheeseburger. Shredded it is ideal on pizza, for cheese dips, au gratin potatoes and buffalo wings.

Wine Pairing: As a “hybrid” cheese (blue and jack) The Lady suggests going with a Riesling.

Beer Pairing: Brown Ale

In addition to the Blue Marble, Randy and Tom treated the group to samples of the Nasonville Feta. Nasonville is the third largest producer of feta in the US. They make the Feta sold under the Boar’s Head banner.

The Lady loved this Feta and she’s not a big Feta fan. It was creamy and just salty enough. One problem The lady has with most Fetas is the excessive saltiness; not this one.

Again, even without Paws, The Lady gave the Nasonville Feta 3 Paws out of 4 Paws… I hope she doesn’t plan to make a habit of using my paws as though they were her own… sheesh… humankinds can be so annoying…

Well folks… I don’t have to whine; I don’t have to beg; I don’t have to be a feline pain-in-the-butinsky…

I overheard The Lady and The Man discussing the American Cheese Society Conference aka “Cheese-a-topia” in Seattle starting August 25th.  The Lady paid her fees to attend all four days of the conference (and fees for The Man to attend the “Festival of Cheese”) and has arranged her vacation to co-incide with those days…

I was sweating; I was anxious…  and then I head those magic word… “Pet-Friendly Hotel”…

The Lady has found a fine motel in the Kirkland neighborhood that welcomes guests of the feline persuasion and you know what that means…

Spaulding Gray, Portland’s Favorite Feline Foodie is going to Cheese-a- Topia…

The ACS and Seattle will never be the same…

24 days and counting…