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Articles on this Page
- 01/07/15--08:00: _ Pink Pearl Apple
- 01/09/15--08:00: _Spun Sweets
- 01/12/15--08:00: _Food Photography Lo...
- 01/14/15--08:23: _Hump Day Humor
- 01/23/15--08:00: _The Fancy Food Show
- 01/26/15--09:57: _Donut Jewelry
- 01/28/15--09:13: _Hump Day Humor
- 02/09/15--08:30: _Build a Charcuterie...
- 05/13/15--20:24: _Wildcard Cheese: Gj...
- 08/03/15--18:58: _Back home to Southe...
- 08/04/15--07:30: _A Taste Of Provence
- 08/06/15--08:00: _Cheese Pairing: Qu...
- 08/07/15--07:00: _Mac n' Cheetos
- 08/11/15--07:30: _ Farmstead Goat Mil...
- 08/31/15--08:00: _Witch Finger and Co...
- 10/28/15--16:28: _BAGuette
- 11/23/15--08:00: _Gourmandise with Wa...
- 12/09/15--07:30: _Truffle Treasures
- 12/11/15--07:30: _A Gift for the Beer...
- 01/04/16--07:30: _Crackers
- 01/11/16--07:30: _Old Amsterdam Chees...
- 03/07/16--07:30: _Cheese Spotlight: J...
- 03/09/16--07:30: _ Beer and Cheese Ni...
- 04/05/16--07:30: _Cheese Board Beauties
- 06/15/16--07:00: _A Wine & Cheese Pai...
- 01/07/15--08:00: Pink Pearl Apple
- 01/09/15--08:00: Spun Sweets
- 01/12/15--08:00: Food Photography Love: Amy Roth
- 01/14/15--08:23: Hump Day Humor
- 01/23/15--08:00: The Fancy Food Show
- 01/26/15--09:57: Donut Jewelry
- 01/28/15--09:13: Hump Day Humor
- 02/09/15--08:30: Build a Charcuterie Board
- 05/13/15--20:24: Wildcard Cheese: Gjetost
- 08/03/15--18:58: Back home to Southern California
- 08/04/15--07:30: A Taste Of Provence
- 08/07/15--07:00: Mac n' Cheetos
- 08/11/15--07:30: Farmstead Goat Milk Caramels
- 08/31/15--08:00: Witch Finger and Cotton Candy Grapes
- 10/28/15--16:28: BAGuette
- 11/23/15--08:00: Gourmandise with Walnuts
- 12/09/15--07:30: Truffle Treasures
- 12/11/15--07:30: A Gift for the Beer Lover
- 01/04/16--07:30: Crackers
- 01/11/16--07:30: Old Amsterdam Cheese Flagship Store
- 03/07/16--07:30: Cheese Spotlight: Jasper Hill's Harbison
- 03/09/16--07:30: Beer and Cheese Night with Vagabond Cheese and El Segundo Brewery
- 04/05/16--07:30: Cheese Board Beauties
- 06/15/16--07:00: A Wine & Cheese Pairing with Max McCalman
The Fancy Food Show is like the fashion week of food. Gourmet brands and importers share their latest and award-winning, creative products with food industry professionals. It's jam-packed with deliciousness, everything from cheese to pickled vegetables to ketchup! It's a wonderful place to connect with others that share your similar passion for food. I was ecstatic to have met Cypress Grove's Mary Keehn, The Pt. Reyes Farmstead team, Karin from the Truffle Cheese shop, Natasha of Cool Haus, and Chef Nancy Silverton! While there was an abundance of tasty items, here are few of the many that caught my attention and taste buds:
My latest pairing obsession is Quadrella di Buffalo (the buffalo milk version of Italian Taleggio) with Sqirl LA’s Organic Seascape Strawberry & Thyme Jam. The bright acidity of local seascape strawberries and the gentle sweetness contrasted nicely with the savory, umami-ness, and subtle tang of Quadrello di Bufala. When on the tongue, the strawberries and cheese meld together and become one. This is what I call a dangerously delicious duo; I found myself eating wayyy more than I should’ve.
My neighborhood restaurant, The Attic, takes macaroni and cheese to another level by combining a childhood favorite with flamin' hot cheetos. I must say, it was all that and a bag of chips!
Imagine a bowl of macaroni coated in a luscious 3- cheese sauce and piled high with hot cheetos. Dig your spoon in this cheesy mound of noodles, and you'll get the perfect bite of creamy mac and spicy cheeto crunch…it’s insanely tasty. And if you want to take it over the top, you can add other ingredients such as bacon and andouille sausage. If you’re in the area, I highly suggest a visit to The Attic for more Southern favorites with a creative spin.
When you think of the quintessential holiday cheeses, the cheeses that come to mind are typically Bries, triple crèmes, and aged goat cheeses such as Bucherondin (a log-shaped aged goat's cheese).
These of course are all-stars, but there's one lesser known cheese that I like to bring out that is deserving of a little more attention; that cheese is Gourmandise with Walnuts. It's a spreadable processed cheese that blends Gruyere, Cheddar, and cream with a layer of walnuts. The texture is delicate and smooth, highlighting the bits of crunch in the walnut paste. The contrast of savory and sweet, is ideal for the holiday cheese board. Also, not to mention it's attractive appearance that resembles a slice of layer cake.
Some might dislike the fact it's a processed cheese, but once you have a taste, you'll be wowed.
I love serving this cheese with Bosc pears. When paired together, the end result is something like maple-walnut. I also enjoy serving it with quality strawberry preserves (my fave is from Mountain Fruit Co.) Either way, this cheese is a must try.
Melkbus Truffle Gouda
Stunning raw milk gouda, flecked with black Italian truffles. Its texture is creamy, supple, and the bits truffles add oomph and a textural difference.
I would not have thought that the tartness of goat cheese and earthiness of truffle, would meld so well together, but they do. The flavor of the goat cheese is clean, lightly tangy, allowing the Italian black summer truffles to shine. Truly an elegant cheese that is perfectly balanced.
Pecorino Moliterno Al Tartufo
A bold, raw sheep's milk cheese with veins of truffle paste. The cheese has a piquant. almost spicy flavor, contrasting beautifully with the savory truffles.
photography credit: truffle tremor via fresh direct, truffle gouda via uniekaas, pecorino moliterno al tartufo viaigourmet
While water crackers are an easy solution for your cheese board, there are many other tastier options that will enhance your cheese enjoyment. My favorite crackers offer great texture and serve as delicious vehicle that will not overpower your cheese.
Not shown, but also noteworthy are Croccantini flatbread crackers.
Old Amsterdam cheese flagship store is just as stunning as the cheese. It's a rustic yet modern space that's so inviting. The warmth of the rustic wooden fixtures, the clean lines, and the use of repetition in merchandising the wheels and wedges is just..wow. Doesn't the store look like a library of cheese? This shop is one my "must visit" cheese destinations.
If you haven't tried Old Amsterdam, you need to. Its flavor is a cross between Parmigiano Reggiano and an aged gouda-- bold, nutty, and smooth.
photography credit: retail design blog
store design: studiomfd
Allow me to introduce you to Harbison by Jasper Hills. This rustic charmer is wrapped in spruce bark and has a wonderfully gooey texture that'll make you swoon. Its flavors range from vegetal, almost asparagus-like, to woodsy, with notes of pine and lemon. I don't think I can compare this cheese with anything else; It's truly unique! Cut the top of the rind and uncover it's gorgeous spoonable paste.
marble and acacia pineapple-shaped board available at anthropologie,rectangular acacia/rosy agateand rose quartzplatters from uncommon goods, petrified wood boards sold at terrain
From its varying shape, size, materials and textures, cheese boards are an art form in itself. I own a small collection of cheese boards, and I'm fascinated by these. I don't quite yet have a mixed material cheese board or a petrified wood one (shown on the bottom right). They're super gorgeous. I'd even use it to hold my perfume and jewelry.
Weeks back, I took part in a wine and cheese tasting with Max McCalman, a pioneer of the cheese industry. Max is an world-renowned expert on cheese, educator, James Beard award-winning author, Maître Fromager, and someone that greatly inspires me.
A diverse cheese flight of varying milks and textures were served: Humboldt Fog, Cacique Queso Fresco, Le Chatelain Brie, Bellwether Farms' San Andreas, Taleggio, American Grana, Scharfe Maxx, and Pt. Reyes' Bay Blue. Four wines; two whites (Josh Cellars 2013 Sauvignon Blanc, Clos Pegase 2013 Chardonnay), and two reds (Laetitia Vineyards 2013 Pinot Noir, J.Lohr Hilltop 2012 Cabernet Sauvignon) accompanied these cheeses. We sampled each wine with the flight of cheeses, rather than strictly pairing a particular wine with a specific cheese. This encouraged exploration, uncovering striking and even unpleasant pairing combinations. That's how we learn, right?
I discovered that the Sauvignon Blanc paired nicely with the Let Chatelain Brie, helping breakdown the butteryness. My favorite pairing was the Humboldt Fog with the Sauvignon Blanc, the crisp wine made a beautiful partner with the clean and tangy qualities of the cheese.
The wine and cheese pairing was enjoyable and educational. Here are a few of the many things that I learned from the tasting:
-When pairing, Max suggests starting with the wine first, so you can get the flavors, as cheese is a stronger partner.
-Find the appropriate temperature with the wines.
-Water keeps the palate neutral, lifting off acids and aroma off the palate.
-Crackers work like a swab, picking up flavors off the tongue.
-Pair the inside of the cheese, or paste. The rinds can clash with wines.