Archive for the ‘Cheese of the Week’ Category

This edition of Cheese of the Week concerns a cheese made in the French Basque country, Etorki. Etorki, according to She Who Must Not Be Questioned (i.e. Wikipedia), is made from pasteurized sheep milk and pulp pressed, not cooked, then matured for seven weeks, and for those allergic to cow’s milk, Etorki can be substituted for Gouda or Cheddar when […]

Categories: Cheese of the Week

It’s been a while since I’ve done a cheese of the week.  I hope I remember how! 🙂 Today’s selection is Préféré De Fromi.  It’s a beautiful, creamy French cheese that almost looks like custard with a very pretty rind.  It’s almost flat, only about an inch tall. My first taste filled me with surprise and […]

Categories: Cheese of the Week

This week’s Cheese of the Week is a lovely smoked provolone. The level of smokiness is wonderful; it plays with you, it teases you, but it never overwhelms you. The texture is creamy and luscious. It was difficult to put it down and leave the rest for tomorrow. What’s also pleasant is the price. At […]

Categories: Cheese of the Week

It’s been a while, some might say too long (blessed are the cheesemakers), since I’ve written a cheese of the week post.  I’ve not been in a writing mood, I guess.  But the local Whole Foods started having a “try a cheese for under $3” basket, and that sounded just perfect for cheese of the week, […]

Categories: Cheese of the Week

This week’s Cheese of the Week is quite a delight.  It is a Boschetto Al Tartufo.  It is a combination of cow and sheep’s milk, combined with truffle and aged for just a few months.  The cheese and truffle are the perfect compliment for each other.  The truffles are supposedly a rare white truffle.  Why it […]

Categories: Cheese of the Week

“Tell me what you eat, and I will tell you what you are.” — Jean Anthelme Brillat-Savarin Viewers of the original Iron Chef, now known as Iron Chef Japan, will recognize the quote by Brillat-Savarin, though I suspect few have read his book The Physiology of Taste Or, Meditations on Transcendental Gastronomy. An interesting side […]

Categories: Cheese of the Week

Today’s cheese selection is the classic British cheese, Red Leicester. Red Les (easier to type!) is really pretty. The color originally came from carrot or beet juice (would be fun to taste one still made with them!), but now it is usually (as in the case with this one) comes from the addition of annatto. […]

Categories: Cheese of the Week

Doux De Montagne is mysterious!  It’s a semi-soft cheese with a beautiful dark red, almost mahogany rind.  I like her rind.  That sounds rather dirty, doesn’t it?  🙂  But it’s a good solid rind, not one of those Am-I-supposed-to-eat-it-or-not-rinds. Doux [You can call her Doux after you’ve gotten to know her.  But you might want to address her […]

Categories: Cheese of the Week

-I was just giving you the port salute. -I didn’t give you the port authority to do it. -Quick! Submerge it in the port. -Good. Now it’s a portfolio. -Th-th-there’s a girl in here! -We have a girl in every portfolio. From The Firesign Theatre port gag from the rare live version of The Giant […]

Categories: Cheese of the Week

One of the truly great bluesmen died recently.  Hubert Sumlin played guitar for Howlin’ Wolf, but it might be better said that he was an integral part of Wolf’s music.  Howlin’ Wolf’s importance in Blues music is self-evident.  So in honor of his passing, I selected a blue cheese for this week’s Cheese of the […]

Categories: Cheese of the Week

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