Archive for the 'artisan' Category

Stinking Bishop – a full on washed rind

March 27, 2014

This highly aromatic gem of cheese was made famous in part by Wallace and Gromit, and also due to winning a number of awards for its awesomeness, hails from Gloucestershire, England. Its name actually comes from the liquor it is washed in; the hard cider from a local type of pear called the Stinking Bishop, not a commentary on clergymen. Full flavoured, milky, fruity, yeasty, beefy, this cheese has a sensuous texture you’ll love!

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Brebichon: apple washed cheese love

January 31, 2014

I simply adore Brebichon, a farmstead sheep’s milk cheese that is oh so creamy, delicate and luscious. This apple washed cheese is an absolute must buy on every stop I make to Fromagerie Atwater in Montreal.

Le Pont Blanc: A Milky, Silky delight

December 31, 2013

This organic, unpasteurized cheese made from the milk of Brown Swiss cows by Fromagerie au Gre des Champs is one of the most luscious, gorgeous mild lactic cheeses I’ve tasted in ages. Sexy and fantastic!

Cheese on the Highline, New York City

August 22, 2013


An impromptu stop at Terroir at the Porch, a seasonally open spot to grab a quick bite along the Highline with craft beers and local wines, and a view of the Hudson River. The cheese list as well as the beer list seems to change a bit daily, so you could go frequently and have a new experience every time. The cheese was supplied by Murray’s Cheese, one of Manhattan’s absolute best cheese shops. If you are at all into cheese, Murray’s is a must go to stop on your NYC adventures. The High Line is an elevated freight rail line transformed into a public park on Manhattan’s West Side, a nice respite from the hustle and bustle with great food options. See, good cheese opportunities can be found everywhere!

Wedding Cheese Cake

July 5, 2013

Today was pretty awesome – I got to create and deliver a wedding cake constructed entirely out of cheese.

A lot more thought about what to use for the individual tiers than one would think. I had aromatic considerations, cheese calibre questions, product availability on a tight timeline. etc. My initial design(s) had to change when my specific wish list cheeses did not arrive, and again when the sizing of my backups was not working out. Decorating was a fun, creative challenge, and I think it worked out ok. It was a mad dash to the finish line, and with the muscle power of one charming, handsome customer who helped me lift the behemoth into the cab, it was off for delivery. I delivered the “cake” into a busy kitchen of a nice downtown restaurant, where they were to transfer my creation to a lovely wood board, and arrange the dried fruit, nuts, etc on the new base.

I really hope the bride, groom and all those who got to enjoy it loved it.

Potential side business?

cakehigher

cakefront

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