by The American Cheese Society
Posted: Thursday, July 7, 2011 at 3:14PM EDT  

MONTREAL – Want a back stage pass to the biggest cheese show in North America? Then sign up to volunteer at the 2011 American Cheese Society’s 28th Annual Conference & Competition this August in Montréal, Québec, Canada.

 

With more than 1,650 artisan, farmstead, and specialty cheeses from Canada, U.S.A., and Mexico needing to be sorted, judged, sliced and served, volunteering at the annual ACS Conference & Competition provides a unique way to get an up-close-and-personal look, sniff and taste at hundreds of artisanal cheeses, many of them not available on a national retail level.

 

Volunteers who offer time to support the ACS Conference & Competition in Montréal between July 28 and August 6 not only earn a free t-shirt to show off to their cheese-geek friends (past years’ t-shirts have gained a cult following amongst cheese groupies) – volunteers also earn a free ticket ($85 value) to the fabulous Festival of Cheese on Saturday evening. The Festival features all cheeses entered in the ACS competition, as well as a wide array of accompanying foods, wine and beer.

 

Learn more and sign up to volunteer at http://www.cheesesociety.org/conference/volunteer or email volunteer@cheesesociety.org.

 

The American Cheese Society (ACS) is the leading organization supporting the understanding, appreciation, and promotion of farmstead, artisan, and specialty cheeses produced in the Americas. Over 1,400 members strong, ACS provides advocacy, education, business development, and networking opportunities for cheesemakers, retailers, enthusiasts, and extended industry. ACS strives to continually raise the quality and availability of cheese in the Americas.

 

Source: The American Cheese Society

Trivia: That’s The Lady on the right in the above picture…

 

 

 

 

 

"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.

The lady’s kiosk now carries three of the award-winning farmstead cheeses from Tumalo Farms. One, Classico, we have reviewed in the past. The other two were new to us and have happily joined the group of goat cheeses that The Lady, The Man and I like.

To re-cap the rise to cheese fame, Tumalo Farms Owner and Cheesemaker, Flavio DeCastilhos, left the Silicon Valley fast lane and moved his family to Bend, Oregon where he and his wife built a state-of-the-art cheese making facility and began making goat gouda-style cheeses and winning awards within the first three years.

In 2009, Tumalo Farms Classico finished second in its class at the U.S. Cheese Championship Contest, stunning many in the cheese world… I could comment here… but let me just say to those stunned… get over it… this man makes cheese that deserves to win awards.

In addition to Classico, The Lady’s kiosk now carries Tumalo Farms Pondhopper and Fenacho Goat Goudas.

Fenacho has a pale yellow paste peppered with exotic fenugreek seeds which give this cheese a nutty, sweet flavor with a butterscotch finish. While some might consider this a dessert cheese, your not-so-humble Feline Foodie (that would be moi) thinks it might all be gone if you lag behind thinking you should wait for dessert.

I give Fenacho 3 Paws out of 4 Paws (cause that’s all I’ve got).

Serving Suggestions: On a cheese plate, you’ll have the crowd begging for more. As a dessert cheese, you’ll be lucky to have any left by the time the entrée plates are removed…

Wine Pairing: 2008 Reserve “La Creole” Eola Hills Pinot Noir

Beer Pairing: Deschutes Brewery’s Inversion IPA

Awards: 1st Place – American Cheese Society – 2007; 2nd Place – American Cheese Society – 2009; 2nd Place – US Championship – 2007

Source: Pasteurized Tumalo Farms Farmstead Goat Milk

The third cheese on the plate was Tumalo Farms Pondhopper. This semi-hard cheese was the sharpest and most goat-like of the three. It is spiced with a local beer and while I can’t swear as to which one, my money is on the beer pairing below… We found the tang of both the goat and the beer to blend well and you can bet this cheese will appear at the manse again… to The Lady, that’s a hint…

I give Tumalo Farms’ Pondhopper 3 Paws out of 4 Paws (cause that’s all I’ve got).

Serving Suggestions: Pairing this cheese with cured meats is a slam dunk. The Lady brought home some of the Italian meats from Boar’s Head and even I swooned… normally leaving that task to The Man…

Wine Pairing: Pinot Gris

Beer Pairing: Deschutes Mirror Pond Pale Ale

Awards: 1st  Place – American Cheese Society – 2006; 2nd Place – American Cheese Society – 2009; 3rd Place – American Cheese Society – 2008

Source: 100% Pasteurized Farmstead Goat Milk

The Lady, The Man and I enjoyed these three cheeses on a cheese plate with a couple of jams and while The Man was busy swooning, I was busy snagging an extra portion, thanks to The Lady… gotta love her…

Beecher’s Handmade Cheese and their line of pure, all-natural products will soon be available for consumers coast to coast – literally!

Kurt Dammeier and his staff are on the last stretch to open their new Beecher’s Handmade Cheese store in the Flatiron District of New York City on the corner of East 20th Street and Broadway, June 26th!  (Not too far from Eataly.)

When visiting Beecher’s in New York, guests can grab a sandwich in the cafe and watch the cheesemakers at work or wander downstairs into their casual small-plate restaurant, The Cellar. There, they can enjoy a glass of wine in the glow of our cheese cave where row upon row of Beecher’s Flatiron cheese – available only in New York – ripens to perfection. The Cellar menu features embellished “World’s Best” Mac & Cheese, roasted veggies, braised meats, soups, artisan cheeses and charcuterie.

The Lady and I have been fans of Beecher’s and are thrilled that the East Coast Squadrons of fellow felines and humankinds will now be able to enjoy the entire line of Beecher’s Handmade Cheeses, including my personal all-time favorite cheese, No Woman.

Fred Meyer’s Hawthorne Store at 39th and Hawthorne in SE Portland (the only Leed’s Certified Silver Grocery Store in Oregon) is promoting local cheeses and other local products at their Cheese Kiosk.

For the next few weeks you can sample up to 20 local cheeses and listen to local music as well. The kiosk has featured Pink Martini , Padam, Padam and 2011 Grammy Winner, Esperanza Spalding so far. Stop in for a taste and pick up their exclusive “Cheese Bytes” newsletter that features more information about the local cheeses they are selling:

The locavore movement gained momentum as more and more Americans became aware that eating “local” is both eco-conscious and healthy. Eat that which is grown in your neighborhood.  When you eat locally produced food, you ingest local minerals and vitamins that sustain your body and immune system while helping the environment by reducing the burden on the transportation grid.

The Fred Meyer Hawthorne Store’s cheese kiosk is offering several cheeses from local diaries and cheesemakers. Some are made using raw milk; many are vegetarian-suitable and use sustainable farming practices.

Featured Cheesemakers:

Oregon Cheeses:

The most recent additions to the cheese kiosk are from Tumalo Farms in Bend, Oregon. In March 2009, the U.S Cheese Championship Contest was stunned as a cheese maker “newbie” captured one of the most prestigious prizes in his profession with his “Classico”, a Gouda-Style Goat Cheese which finished second place in the “Hard Cheese” category. It was the first time an Oregon cheese had finished in the top three in the championship and one of the few times a goat milk cheese had finished that high in the competition. We are pleased to offer Classico and two other goat cheeses from Tumalo Farms: Fenacho, peppered with fenugreek seeds and Pondhopper, named after the local micro-brew that gives it an extra punch.

From Rogue Creamery, they offer five award-winning blues: Oregon Blue, Oregonzola, Smoky Blue, Crater Lake and a Fred Meyer exclusive crumble mixture of the four cheeses. In the fall we will also have the 2009 American Cheese Society Grand Prize Winner, Rogue River Blue. All Rogue Creamery cheeses are made with raw cow’s milk produced using sustainable farming methods and all are vegetarian-suitable.

Willamette Valley Cheese Company’s Brindisi is a Fontina-style cheese made using 100% organic jersey cow milk. The name of the cheese comes from the maiden name of the cheesemaker’s mother.

Washington Cheeses:

 Beecher’s at Pike Place Market began making its award-winning Flagship Cheddar in small batches behind glass for passersby to stop and watch the process.  They carry the original Flagship, naturally Smoked Flagship, Bandage-wrapped Flagship Reserve, No Woman (named after the Bob Marley tune and this Feline Foodie’s all-time favorite cheese) and Marco Polo. All of their cheeses are vegetarian-suitable. (A special Beecher’s Demo is scheduled for Saturday, May 28th – 11am to 3pm)

The cheese kiosk also has two farmstead goudas from Appel Farms located in Ferndale, Washington. Appel Farms practice sustainable agricultural methods and the entire family, parents and children alike, are involved in the farming and cheesemaking process.  Naturally Smoked Gouda and Jalapeno Gouda can be found on the cheese island, located next to the kiosk.

Many special events, including local wine and cheese pairing demos, are planned throughout this special event…

Get your locavore on at Fred Meyer’s Hawthorne Store!!!


Did you know that when you buy local each dollar you spend is used five more times to support the local economy?

The Lady visited a newer, independent and family owned grocer in the Vancouver area, Chuck’s Produce and Street Market. It opened last fall but The Lady rarely heads that way when she runs errands or shops. In truth, The Lady hates shopping; a trait I understand is rare in humankinds of the female persuasion. But on this particular day, she had been training a new Cheesemonger at another store in her chain and Chuck’s was on her way home to the manse… one more cynical than I might call this “spying” on the competition…

First a bit about Chuck’s. This is a really cool store. Spacious with lots of open areas and easy access to the products it sells. Lots of organic and local produce at reasonable prices. The store is clean and there’s an old flatbed Ford, which is cool, sitting in the produce area merchandised with items sold in the store… I wonder if that flatbed Ford ever drove by my corner in Winslow, Arizona?

The store is closed on Saturdays for “Family Day” – what a cool thing to do… The store has an amazing meat and seafood counter but sell no pork products and no shellfish. The ono and tuna are sushi-grade quality; the ready-to-cook chicken dishes are mouth-wateringly beautiful: flattened chicken breast wrapped around asparagus with herbs and fat-free cream cheese – The Lady was glad she wasn’t hungry… a terrible time to food shop. The bakery and the deli offer freshly baked goodies and prepared dishes with competitive prices. Did I mention that this is one cool store??? They also have a huge bulk food area loaded with interesting natural and organic selections.

Of course, The Lady was there to see the cheese area. The store has a very respectable selection and she had a chance to chat with their cheese specialist, a friendly and helpful cheesemonger named Jodi. Jodi had just cracked a new wheel of Fontina Val d’Aosta and had The Lady sample it… rattus, one more time I was not in the right cheese place at the right cheese time… The Lady says that Chuck’s doesn’t allow pets… what’s up with that??? Another “feline restricted” establishment… but I digress…

Chuck’s also has a kitchen and classroom area where they offer free classes and events. This Tuesday, May 17th, Jodi will be conducting a class about lesser-known Italian cheeses from 530pm to 630pm. The Lady has it on our “cheese calendar” and plans to attend. The following Tuesday (May 23rd), Jodi will discuss “Bargain and Value Cheeses” from 530pm to 630pm. Again, you will most likely find The Lady there. That class sounds similar in concept to The Lady’s “Everyday Cheeses”. Other classes/events offered at the store include “Vegetarian Picnic Foods” (May 25th) and Healthy Snack Foods for Kids (May 31st – taught by Dr. Kate).

After checking out the cheese selection, The Lady brought home two wedges of cheeses she doesn’t sell for me to taste and review.

I give Chuck’s Produce and Street Market 4 Paws out of 4 Paws (cause that’s all I’ve got). If you live in Vancouver, Washington, you really should check out this store…

Uniekaas Alpenhorn

The first cheese we tasted today was Alpenhorn, a young hybrid cheese made by Unikaas, a respected Dutch Gouda cheese manufacturer. It is a marriage between a Dutch Gouda and a Swiss Emmenthal; younger and softer than the aged version of its “parents”.  (BTW, Uniekaas also produces another cheese that we simply crave around the manse, the sublime Parrano.)

This cheese has a rich, deep yellow color (ingredients include annatto, a derivative of the achiote tree, used to produce a yellow to orange food coloring) with lots of well-formed baby eyes. It has a creamy texture and mild taste. While it works well on a cheese plate, I think it would do better paired with a nice juicy slice of Foster Farms’ Gallus gallus between two slabs of crusty bread and grilled to perfection with Golden Glen Creamery Farmstead Butter

I give Alpenhorn, the cheese and not the musical instrument, 3 Paws out of 4 Paws (cause that’s all I’ve got).

Serving Suggestions: As listed above, use it in a grilled cheese. The Lady also thought it would be a great choice for fondue because of both its mild flavor and creaminess. I suppose, but I always burn my paws when I join in the “fondue fun”.

Wine Suggestion: The Lady thinks this cheese would be well served by a glass of Tawny Post.

Beer Suggestion: Helles

Source: Pasteurized Cow’s Milk

Cahill’s Irish Cheddar with Whiskey

Vegetarian-Suitable (as are all Cahill Cheeses)

The second cheese The Lady snagged at Chuck’s made The Man seriously swoon… I mean seriously swoon… Cahill’s Cheddar with Whiskey. The Lady and I have previously reviewed another Cahill’s Farmhouse cheese: their Original Irish Porter Cheese (another swooner… if you get my drift…).

Marion Cahill and her family have been making their cheeses for three generations and even though known around the world, they still craft them in the same old-fashioned way: handmade in small batches with great attention to the process. They haven’t sacrificed tradition for commercial venture. Many of their cheeses have won awards including this one we are reviewing here.

This cheddar is laced with Kilbeggan Irish Whiskey and you can smell the whiskey when you slice this cheese. The taste is more subtle than the scent; but it’s there and brings an extra dimension to an already creamy, full-flavored mature cheddar. The nutty flavor of the cheese combines with the whiskey to deliver quite a tasty savory finish. Of the two, The Man liked this one better and it was mano-a-feline to get a fair share… The Man simply doesn’t understand the concept of sharing… sheesh…

We have always been fans of Mary Cahill and her cheeses and this just solidifies our love for her cheeses all the more.

I give Cahill’s Irish Cheddar with Whiskey 4 Paws out of 4 Paws (cause that’s all I’ve got).

Serving Suggestions: I think this cheese should be served “Naked” to do it justice. Just pop it on top of a 34° Natural Crispbread Cracker and you’re good to go.

Wine Suggestions: This time, you gotta go with Kilbeggan Irish Whiskey and forget the vino…

Beer Suggestions: Why not Guinness and call this an Irish Cheese Boilermaker???

Source: The Cows on the Cahill Farm in County Limerick, Ireland…

Which brings to mind…

 

There is an Irish lassie named Marion

Who makes wondrous cheese; all vegetarian.

Quality cheese that’s handmade; then skillfully purveyed.

To eat her cheese, I’d gladly give up fresh carrion…


What??? I was a runner-up in the 2010 Cheese Underground “Cheese Limerick” Contest. In addition to all my other fine qualities, I consider myself a poet…

(The Lady has since visited Chuck’s a second time and picked up a wedge of Fiscalini’s San Joaquin Gold, a cheese I had begged her to buy… a review will follow soon…)

Before reporting on a few things from the cheesemines of the world, I must step out and get something off my chest…

As previously reported here in my blog (for which The Lady acts only as the Front Woman, do not be fooled, my fellow cheese foodies), an interloper (pictured above) has invaded my deck and despite my many protestations, The Lady continues to cavort with him. I am not amused. In fact, I am anything but amused… The Lady knows I am not amused and I know The Lady knows that I am not amused and The Lady knows that I know that The Lady knows that I am not amused… I could go on forever…

At first I was merely perplexed that The Lady… my The Lady, continued to feed this gray gatecrasher. I stood at the door to the deck, puffed-up and growling, thinking (erroneously, I might add) The Lady was smart enough to take the hint and shoo him away. When that failed, I moved to the other side of the bed and started sleeping cuddled up next to The Man. Still, she ignored my messages.

I guess it’s true what Samuel Goldwyn told one of his screenwriters. There are other ways to send messages but if I leave one on the floor in the hall, I’ll have hell to pay… and how can I know that it will be The Lady who makes the discovery and not The Man? He’s my “man servant” and given the changes in The Lady’s heart, this is not a relationship to jeopardize.

In my darkest hours, I considered contacting The Brain and asking for a transfer; but The Lady feeds my cheese jones and I just can’t give up the cheese… perhaps I could go live with my BFF, Becky, who took care of me last year when The Lady and The Man went to visit Miss Anne and the Tall Guy… that won’t work either, The Lady and Becky eat lunch together every day and if I move in with Becky… awkward…

But finally last night I hit the wall; well actually I hit the screen door and knocked the darn thing off its track and whacked myself silly for a moment. Leading up to this event… The Lady fed the trespasser and shut the screen door between her office and the deck. That was her mistake; she should have closed the sliding glass door… the scents of his 9 Lives pâté and his own smug muskiness wafted through the screen and although The Lady, many years before, had robbed me of my manly-manhood parts (I will never forget… nor forgive her… but I digress…), rage coursed through my veins and I went for him… and the screen door came crashing down.

And the interloper, whom I noticed has his manly manhood parts still intact… tucked his tail between his legs and fled the scene leaving me with extra pâté, the entire deck and The Lady… all to myself

Might I add a note of caution to the gray guy who thinks he’s the new cat on the deck… The Lady can be wonderful and generous… but she will chop your balls off… no doubt about it… first chance she gets…

Now for the news…

Did you know that when you buy commercially shredded cheese, it is lightly coated with cellulose to prevent clumping? Do you know what cellulose is? It’s plant fiber and the most popular cellulose used in processed foods comes from wood pulp. It’s harmless, bland and cheap… it gives low-fat ice cream its creaminess; and it’s “organic”… now you know…

Marin French Cheese Company, the Petaluma, California cheese makers that has been operating for 146 years has been sold to France’s Rians. This is the same company that bought Laura Chenel Chevre in 2006. Marin French Company is a multiple award-winning cheesemaking company, known worldwide for its Triple Crème Brie which rivals any French Triple Crème… Rians is a family-owned company with fifteen creameries in both Europe and America… viva la Marin French…

And finally, to tie everything important in The Lady’s life… on Tuesday, April 5, 2011 was a dark day at Augusta National. A power outage at the plant that makes the famed pimento cheese sandwiches for The Masters, prevented delivery of sandwiches to the Tuesday practice round… thankfully, there were plenty of sandwiches for the rest of the event…

Feline Trivia: Did you know that Abraham Lincoln was the first President to have cats living in the White House? He had four that were his pets; his favorite was named Tabby and the President fed him from the table… I wasn’t one of them… but I know a feline who knew a feline who ate a mus musculus that had once lived in the White House.

April is Grilled Cheese Month and we’re celebrating at our Cheesemonger Recipe Blog by posting a new Grilled Cheese Sandwich everyday of the month.

Here is the list of Grilled Cheese Sandwiches we have created and posted so far:

April 1 – Crave Brothers Mascarpone Grilled Cheese Dessert Combo

April 2 – Old Amsterdam Grilled Cheese

April 3 – Saxon Homestead Saxony and Pear Grilled Cheese

April 4 – Grand Margaux Brie Grilled Cheese

April 5 – Neal’s Yard/Appleby’s Cheshire and Sausage Grilled Cheese on Crumpets

April 6 – Tillamook Tilly’s Dilly of a Grilled Cheese

April 7 – Joel’s Grilled Pimento Cheese

April 8 – The Man’s Roast Beef and Horseradish Cheddar Grilled Cheese

April 9 – Marco Polo and Raspberry Grilled Cheese

April 10 – Croatian Grilled Cheese

April 11 – Beemster Mustard and Bacon Grilled Cheese

April 12 – Just Cheese Grilled Cheese

April 13 – Midnight Moon Gouda and Olives

April 14 – Raw Milk Manchego, Jamon Iberico and Membrillo

April 15 – The Tax Man Cometh Grilled Cheese

April 16 – Smoked Dorset Red and Bangers Grilled Cheese

April 17 – Lincolnshire Poacher and Asparagus Grilled Cheese

April 18 – Jarlsberg, Mortadella and Apples Grilled Cheese

April 19 – No Woman and Jerk Chicken Grilled Cheese

April 20 – Falling Back in Love with Parrano Grilled Cheese

April 21 – Woman of LaMancha and Flame-Crafted Ham Grilled Cheese

April 22 – Oregonzola and Steak Grilled Cheese

April 23 – Sartori Bellavitano Gold and Capocollo Grilled Cheese

April 24 – BelGioioso Fontina and Sylvilagus Audubonii Grilled Cheese

April 25 – Ossau Iraty and Camelus bactrianus Grilled Cheese

April 26 – Cotswold Pub Cheese and Axis calamianensis Grilled Cheese

April 27 – Denhay Farmhouse Cheddar and Marmota vancouverenis Grilled Cheese

April 28 – In Honor of The Queen Grilled Cheese

April 29 – William and Kate’s Lamb Confit Bubble and Squeak Grilled Cheese

April 30 – The House Mouse Grilled Cheese

And beginning April 24th, every grilled cheese recipe will use a tasty meat from The Feline Foodie’s own cheese and food pairing chart… this promises to really be interesting…


We also offer 10 Simple Steps to Build a Grilled Cheese


Please subscribe to our Cheesemonger Recipe Blog to get a daily update of new grilled cheese recipes as we post them…

Grand Margaux 70% Brie

April 10, 2011

The “Send Marcella to France” Contest (aka officially called the French Cheese Contest) has entered the second period of three, which means The Lady is featuring new cheeses in the contest for four weeks. We will review these cheeses over the next few days. The Kiosk carried some of the newly featured cheeses but there are a few new ones as well.

(Period one of the contest featured Bleu d’Auvergne, Forme d’Ambert and Roquefort, three of the world’s finest Blue Cheeses.)

We will begin with Grand Margaux 70% Brie… just 5% more butterfat and this cheese would be a triple cream. This cheese is nothing short of luscious; creamy, buttery and mild with just a whiff of mushroom. It’s also gorgeous: the bloomy rind is snow white and billowy; the inside edge is slightly oozy and the paste is creamy and dreamy…

 

The Interloper

The Lady baked a French Baguette and The Man and I fought paw-for-paw over who would get the bigger share… if I had that opposable thumb thing going for me, I might have won; but The Lady did intercede and made him share. Even though she has allowed an Interloper to invade my deck, she still has her good points… although she treads on thinner ice every day she feeds that fat cat… but I digress…

 

The next day she delighted us further with Grand Margaux Grilled Cheeses, featured on our Recipe Blog as part of our series “April is Grilled Cheese Month”.

I give Grand Margaux 4 Paws out of 4 Paws (cause that’s all I’ve got).

Serving Suggestions: All you have to do is schmear this on a slice of French bread and you’ll be in heaven. You can get creative and add a little Bonne Maman Strawberry Preserves. And as mentioned above, you can make a decadent grilled cheese with Grand Margaux.

Wine Pairing: Veuve Clicquot Ponsardin Champagne

Beer Pairing: French Biere de Garde

Source: Cow’s Milk

 


The Lady and I agree that most reduced-fat cheeses also suffer from reduced taste; but not BeemsterLite. You’d never know it has 50% less fat than a regular Gouda… seriously this is a very tasty cheese.

The Lady brought a wedge home and I had to fight The Man paw-to-paw and if it weren’t for that opposable thumb “edge” I would have gotten more than a half share.

This cheese is nutty and sweet with a hint of the floral. Aged five months, BeemsterLite is a perfect cheese for those interested in taking a bit of fat out of their diet without any loss of flavor and enjoyment. The Lady served this tasty Gouda with a schmear of Vintner’s Kitchen’s Marionberry and Port Jam… as you might expect, it was yummy; The Man swooned.

This cheese has 90 calories per ounce as opposed to 120-130 in fattier cheeses. 50 of those calories are “fat calories”.

On a personal note, I imagine it is fun to live in the Beemster Polder; a place I have requested for my next assignment in the event The Brain re-deploys me in a future life. I hear that the Mighty Mike Tyson and Honorable Hemingway are frolicking there now and enjoying every day hanging out with the blue cows and chasing the blue mice… 

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

Serving Suggestions: On a cheese board, you can “wow” your guests. This cheese would be great in a fondue and also make a lower caloric grilled cheese sandwich. It’s a versatile cheese… you can do most anything with it and it’ll be a hit!!

Wine Pairing: The Lady loves her reds and went with 14 Hands Hot to Trot.

Beer Pairing: The Man chose Thomas Hooker Munich Style Golden Lager.

Source: Those blue contented cows that frolic in the Beemster Polder.