#fromage friday

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Morel Idyll Weiss from Idyll Farm

It's Fromage Friday! Today I'm featuring Morel Idyllweiss paired with local ground cherries.

Q: How do You Preserve a Morel Mushroom? A: Put it in Cheese

To be honest,  I have always thought that truffle-infused cheese is kind of gross. Why overwhelm the perfect delicacy that is cheese with truffles? Obviously, truffles are delicious under the right circumstances, like whisked into aioli and shaved over risotto. But don’t bring that shit near my precious cheese. Morel mushrooms, on the…

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Agri', Sicilian-Style Cream Cheese

Agri' is a Sicilian cream cheese that's cured in olive oil and only one guy makes it in the US.

Like Mascarpone With Ambition

I met a new friend at the Louisville farmers market. Not a human friend, for the uber cool hipsters in The Ville need not waste their time socializing with excitable tourists. Rather, I found a cheese friend named Agri’, a Sicilian-style cream cheese cured in an herbed olive oil. I’ve never heard of it before and I can’t find any information on this style.…

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Pantaleo

If you've only ever had fresh goat cheese, you're missing out. Try this 100 day aged Pantaleo from Sardinia.

Photo Credit Petoskey Cheese

There’s More to Goat Cheese Than Fresh Chevre

Happy Fromage Friday! I know fresh chevre is the tits in the summertime, especially alongside fresh fruit, but if you’ve never tried an aged goat cheese you’re really missing out. Today’s cheese is a 100-day-aged goat milk cheese from Sardinia, Italy; it’s much saltier, richer, and firmer than the fresh, spreadable chevre…

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Meadowland Gouda

Fromage Friday: Meadowkaas Gouda. Get it while you can.

Gouda Fromage Friday to You!  Get a Little Meadowkaas Before it’s Gone

Most people don’t realize that cheese is a seasonal food, like any agricultural product. Beautiful cheese made from spring milk is only available for three months out of the year, starting in early summer after the cheese has cured and ripened. The fresh new blades of spring grass make a terrifically nutritious meal for a…

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Cabot Clothbound Cheddar

 It’s Fromage Friday and I Got an American Superstar for You

America produces a lot of incredible cheeses and it really makes me proud to live in this country. Sure, we’re young, we might not have a whole lot of culinary cultural history, and the regulations regarding raw milk are just plain silly, but according to the World Cheese Awards, the best raw-milk cheese in the world comes from Vermont.…

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Bijou and the Miracle of Geotrichum Candidum

Bijou and the Miracle of Geotrichum Candidum

Happy Fromage Friday! Let’s Get to Know the Fun Gi that’s All Up On Bijou

It’s Friday again, and I still have a fridge filled with soft goat cheeses. Are you sick of hearing about goat cheese? Well, first of all I have a lot more to say on the topic. Secondly, if you send me money or non-goat milk cheese then I’d be happy to feature a different cheese. The cheese ball is in your court, my friend.…

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Fromage Friday: Stawley

Quick: if I told you the best European cheese I’d tasted in the past few weeks was a lovely little cylinder of goat’s milk, which country would you guess was its home? England, right? No? But look – this is absolutely what you picture when you think about English cheese, isn’t it? Still no? Right. Me neither, or at least not until about a year ago, when I started meeting gorgeous, complex cheeses…

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Bleu D'Auvergne

It's Fromage Friday and Bleu D'Auvergne is a Whole New Woman.

It’s Fromage Friday And Bleu D’Auvergne is a Whole New Woman

Cheese is alive, breathing, and changing with every moment. Even the same wheel can taste different from day-to-day. While I’m very familiar with the French classic Bleu D’Auvergne from my monger days, I was shocked when my newlywed friend Yahn of Potash Marketinsisted on sampling me out a wedge of their newest wheel. At the time, I…

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