Hello. I like cheese.
Ask me about cheese.
More information about Murray’s long-rumored (and now confirmed) Cheese-focused restaurant, and it’s very promising. Eater.com reports that Tia Keenan (on Twitter as @KaseKaiserina), formerly head cheese at Casellula, will be Director of Food Service and bringing her…
Hey guys? My Fairy Cheesemother is pretty rad.
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tj:
And now, as they say, for something completely different:
The Cheese Shop sketch for Monty Python
I saw this sketch at an early age and consider it to be a formative moment in my development.
“It’s not much of a cheese shop, is it?”
“Finest in the district, sir.”
“And what leads you to that conclusion?”
“Well, it’s so clean.”
“Well, it’s certainly uncontaminated by cheese.”
Truly a classic! There are 43 cheeses named in this sketch. Think you can catch them all? Check your work here. (That would make one helluva list to bring with you to your local shop.)
Yours in Cheese,
Linds
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I stopped by the cheese counter at Whole Foods while picking up some dinner for tonight. (Who am I kidding? The cheese counter is my dinner tonight.) I was delighted to find a cheese I had hoped to introduce to Danielle and Richard when they were in town, but my usual cheese shop hadn’t received any yet this season.
Ladies and gentlemen, feast your eyes on the Wabash Cannonball. Produced by Capriole Farms in Indiana, Wabash Cannonball is very similar to Bonne Bouche; both are creamy, surface ripened goat cheeses, and both have natural rinds dusted with vegetable ash. I find the Wabash Cannonball tastes a bit brighter, where the Bonne Bouche is earthier with a slight peppery finish. Both are delicious to eat with fresh bread and a glass of Sokol Blosser Evolution (or sauvignon blanc), and both are currently in my belly.
Yours in Cheese,
Linds
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