Feb 20, 2016
Making mozzarella cheese 2 #cheesemaking #cheeseology (at Markfield)
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Making mozzarella cheese 2 #cheesemaking #cheeseology (at Markfield)
Making mozzarella cheese #cheesemaking #cheeseology (at Markfield)
28th-31st October - Ologies (Cheeseology aka Umbilicusology) The study of belly buttons (we made cheese)
Cheeseology: The most magic place on earth
Oh Great, Cheese Station Has New Fucking Name
GSU -- Oh, great, they decided to give Cheese Station a new fucking stupid name, reported students eating lunch in the GSU this afternoon. The take-away restaurant in the GSU, which was previously named Cheese Station and offered dishes such as grilled cheese and macaroni and cheese, has now been re-named. Sources believe that the new name might be Cheeseonomics or some other stupid shit. "Whatever it's called, I don't want to eat there. It looks pretty disgusting," said Jill Evans (ENG '12) when asked about the new fucking name of the stupid cheese place, whatever it is. "Besides, if I want grilled cheese, I can just go to Rhett's. It's cheaper from them, anyway." "How much did it cost BU to make the sign for that place's new name? It looks really expensive. Aren't we trying to save money?" asked Ted Martinez (CGS '13), who also had not bothered to learn the name of the newly-rechristened cheese establishment. Is it Cheese-a-palooza? I want to say that it's Cheese-a-palooza. At press time, no one could be seen placing any food orders at Cheesetastic, or whatever the fuck it's called.
Macaroni- Not just for the Kids anymore
When I think Macaroni and Cheese I think childhood: easy mac, a cheese bake and little cartoon shaped noodles. But Cheese-ology in the Delmar Loop is a grown up, mac 'n cheese dream come true. The atmosphere is modern with metallic chairs and tables and the modern twist on this classic dish is what draws people in. Some of Cheese-ology's unique dishes varying in richness, savor, and adventure include The Hill, a salute to St. Louis with Provel cheese and Salsiccia (Italian Sausage) topped with Marinara to a Shrimp Scampi Mac with Mozzarella, Provolone, and Parmesan cheese and Shrimp with lemon and garlic. On my first venture in to what I can only call Gourmet Macaroni I chose the Santa Fe Mac that was a smooth, flavorful mixture of Chihuahua and Monterey Jack cheeses, chicken, corn, and black bean salsa with Southwest spices to turn up the heat.
It doesn't take long for the sizzling, miniature skillet to arrive in front of me. The Santa Fe is almost baked, not runny, and not too rich but still hearty and comforting. The regular portion is just enough, although they do offer a large order as well. Almost all dishes are offered with a Vegan substitute and they also proudly serve Vegetarian dishes. Still hungry? They have several salad options with brownies and rice crispie treats for dessert if your stomach still isn't satisfied! This is a good restaurant for not only the young but also the young at heart.