Archive for the 'Snacking cheese' Category

Cheese Twist!

May 4, 2012

Sometimes you take a chance on a mystery cheese in a jar and get something twisted and fun! Fromagerie La Chaudière from Quebec makes Déguédine! which is essentially braided cheese twists, reminiscent of Armenian string cheese. Fun!

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April 5, 2012

From mythology it is said that the Gods sent Aristaeo , the son of Apollo and Cyrene to teach the Greeks the art of cheesemaking, This was intended as a “Gift from the Gods”, an ability that would become known as “a gift of everlasting value.” Homer’s Odyssey tells us about the Cyclops Polyphymus and his cheesemaking where he gives descriptions of the cheeses that were maturing in his cave. The cheese that was prepared by Polyphemus and described in the Odyssey is considered to be the ancestor of Feta.

Feta is indeed a gift from the Gods, one of my staple cheeses that accompanies me in my daily journey through life. Do yourself a favour, make the Gods and Goddesses of Ancient Greece happy, and get yourself some divine barrel aged Feta, a fresh, brined and aged cheese from the mountains in Greece.

CurdyGirl Loves Smokey Blue!

March 28, 2012

Smokey Blue is one heck of an addictive cheese from the legendary Rogue Creamery from Oregon, USA. Originally starts out as Oregon Blue, and is then smoked over hazelnut shells for 16 hours to become this tasty treat. I enjoy it for snacking, burgers, and as a key ingredient in mac & cheese with cauliflower, with pancetta in the topping. Highly recommended.

I noticed that my on the fly explanation of how blue cheese becomes blue might be open to mis-interpretation. To clarify, in cheesemaking, the milk is inoculated with appropriate cultures, then once formed into a wheel of cheese, pierced to allow air to penetrate, and that is how the blue is activated if you will. This is not always the case, in some cases, then cheese is hand ladled, and the blue veining will come about with more time.

Limburger: The Ultimate Guilty Pleasure

January 24, 2012

Coming home from the store, you may wonder who or what smells so rank, until you remember that you’re carrying home a brick of my guilty pleasure – Limburger cheese! It’s commonly known to be aromatically intense, but in this case, the bark is worse than the bite; the flavours are quite mild in comparison. Excellent in a sandwich with its beefy, savoury and yeasty qualities, and even better with beer, this cheese is favoured among many an elderly gentleman. Channel your inner little old man as I have, and fall in love with Limburger!

Fox Hill Cheese House – Fenugreek Havarti

November 2, 2011

Rick from the Fox Hill Cheese House in Nova Scotia was the nicest cheesemaker I had the pleasure of meeting on my recent trip to Halifax. This delightful, family-run, farmstead business is quality through and through.  Sustainable farming practices are employed; they proudly plant the seed, grow the grass, milk the cows, and make fantastic cheese, yogurt, gelato and milk.  This is a textbook example of a cheesemaker that focuses on producing good milk which is of course the lifeblood of good cheese.

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