new topic: cheese. discuss.
erin thinks i should write about my cheese exploits. because it’s at least as exciting as anything else i ever write about.
…she probably has a point.
so.
today i discovered cowgirl creamery. they’re based in petaluma, ca and we got some MT TAM in (named after mount tamalpais). not only is it a good triple cream brie, the produce guy came over and dropped off some honeydew melon chunks for the sushi guys who share our little production area with us, and i discovered that it also pairs awesomely with that. a perfect combination of sweet and bitter. i was making everyone within 5 feet taste it.
i took this cheese specialist test my dad sent me a while back from his work. there was a question in there about pink and red mold on cheese and pretty much all i really knew — having had no real training before moving into the cheese department — is that it’s bad. well, it’s bad because it’s a sign of bacteria which is icky and can make you sick. and it’s good i knew that because the other day i ended up having to toss out about $80 worth of gorgonzola that had pink splotches. and then today, i pulled some more out from the back to replace it, unwrapped it and…eek, more pink spots. i cut a chunk into it a bit to make sure and, yeah, bad cheese. so that’s a total of about $250 that i had to toss in the trash in two days. kind of depressing.
i also cut some salemville amish blue — which at 7.99/lb is the ghetto blue — and some maytag blue, but at that point i wasn’t really interested in tasting because of all the MT TAM i had earlier.
in other news, i met the amano chocolate guys a while ago and they make some awesome single-origin dark chocolate. they recently perfected their fourth bar, which is super top secret, and i’m anxiously awaiting my samples!
does this mean jazzsequence.com is turning into a food blog???
another site redesign is in the works, by the way.
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division of backseat blogging requests a mention of how cheese and interpretive dance are similar.
division of backseat blogging requests a mention of how cheese and interpretive dance are similar.
cheese is nothing like interpretive dance.
describing cheese — that’s more like interpretive dance.
“it’s nutty, yet oaky, sharp but with a mild tang and…[gestures wildly]“
cheese is nothing like interpretive dance.
describing cheese — that’s more like interpretive dance.
“it’s nutty, yet oaky, sharp but with a mild tang and…[gestures wildly]“
This was an awesome post! very unique to you, but I am a foodie and love reading this stuff. (I did not know that about pink mold though…better go check the tellagio).
This was an awesome post! very unique to you, but I am a foodie and love reading this stuff. (I did not know that about pink mold though…better go check the tellagio).
Oh, how Linda Richards of you! I’m looking forward to having a personal session with the cheese expert.
Oh, how Linda Richards of you! I’m looking forward to having a personal session with the cheese expert.
ew. taleggio. that stuff never tastes good no matter if it’s got mold or not ;p
ew. taleggio. that stuff never tastes good no matter if it’s got mold or not ;p
[...] jazzsequence community network | join the jazzsequence community! . : | jazzs3quence | : . :: department-of-things-you-can-put-in-your-mouth :: food it is, then… « new topic: cheese. discuss. [...]
[...] jazzsequence community network | join the jazzsequence community! . : | jazzs3quence | : . :: department-of-things-you-can-put-in-your-mouth :: food it is, then… « new topic: cheese. discuss. [...]
I was just trying to use some fancy words, I really dont have any of that stuff. My last class (happaned to be at WF) they served that along with some other cheeses. I could only remember the name of that one. Most of them were grainy, which i HATE. I dont want to eat cheese sand.
I was just trying to use some fancy words, I really dont have any of that stuff. My last class (happaned to be at WF) they served that along with some other cheeses. I could only remember the name of that one. Most of them were grainy, which i HATE. I dont want to eat cheese sand.
Taleggio is soft and creamy, but stinky. Tastes gross. It’s French, and I’ve found that I really dislike the really traditional French cheeses. Except brie, of course.
Taleggio is soft and creamy, but stinky. Tastes gross. It’s French, and I’ve found that I really dislike the really traditional French cheeses. Except brie, of course.
I love the cheese blog Chris!!! I will keep tuned in. And just FYI…Taleggio is Italian…and delicious sliced with some oil and herbs on it ;)
I love the cheese blog Chris!!! I will keep tuned in. And just FYI…Taleggio is Italian…and delicious sliced with some oil and herbs on it ;)
/sigh
always a critic.
okay fine, i probably should have known cuz taleggio doesn’t sound very french, but it’s still icky. ;P
/sigh
always a critic.
okay fine, i probably should have known cuz taleggio doesn’t sound very french, but it’s still icky. ;P