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Thoughts on Cheese

Cheese reviews from a novice cheese-lover's perspective. Saturday, January 8, 2011. Blu del Moncenisio is an Italian blue cheese made in the Piedmont region. It is riddled with deep blue veins and has a lovely, rich aroma. The texture reminds me of cambozola in that it is very creamy and doesn't crumble easily like many blue cheeses. It has a lovely velvety mouthfeel and the taste is superb - bright, peppery, assertive, and just "blue" enough. Friday, December 31, 2010. The story of Valencay cheese, inci...

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Thoughts on Cheese | alittlefermentedcurd.blogspot.com Reviews

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Cheese reviews from a novice cheese-lover's perspective. Saturday, January 8, 2011. Blu del Moncenisio is an Italian blue cheese made in the Piedmont region. It is riddled with deep blue veins and has a lovely, rich aroma. The texture reminds me of cambozola in that it is very creamy and doesn't crumble easily like many blue cheeses. It has a lovely velvety mouthfeel and the taste is superb - bright, peppery, assertive, and just blue enough. Friday, December 31, 2010. The story of Valencay cheese, inci...

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Thoughts on Cheese | alittlefermentedcurd.blogspot.com Reviews

https://alittlefermentedcurd.blogspot.com

Cheese reviews from a novice cheese-lover's perspective. Saturday, January 8, 2011. Blu del Moncenisio is an Italian blue cheese made in the Piedmont region. It is riddled with deep blue veins and has a lovely, rich aroma. The texture reminds me of cambozola in that it is very creamy and doesn't crumble easily like many blue cheeses. It has a lovely velvety mouthfeel and the taste is superb - bright, peppery, assertive, and just "blue" enough. Friday, December 31, 2010. The story of Valencay cheese, inci...

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alittlefermentedcurd.blogspot.com

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Thoughts on Cheese: Flada

http://alittlefermentedcurd.blogspot.com/2010/12/flada.html

Cheese reviews from a novice cheese-lover's perspective. Friday, December 31, 2010. Flada is a newer cheese from Switzerland. It is very soft, very ripe, and ready to stink up your entire home. The aroma of Flada is generally described as "barnyard", which is not, I suppose, too inaccurate - you definitely get a sense of filthy animals and general unwashed reek from this little fellow. But is it lovely! But what of the taste? Subscribe to: Post Comments (Atom). View my complete profile. 5 stars: Wow....

2

Thoughts on Cheese: Herbs De Humboldt

http://alittlefermentedcurd.blogspot.com/2010/12/herbs-de-humboldt.html

Cheese reviews from a novice cheese-lover's perspective. Friday, December 31, 2010. Another instant winner from Cypress Grove Chevre. Herbs De Humboldt hits hard with a bold, exuberant flavor that will light up your mouth. Its flavor is a pure, fresh, super-tangy goat cheese mixed with a subtle combination of mellowing herbs. It is wonderful on its own but be careful of it overwhelming other cheeses on your plate. It will stand out in a salad or used in any recipe calling for fresh goat cheese.

3

Thoughts on Cheese: December 2009

http://alittlefermentedcurd.blogspot.com/2009_12_01_archive.html

Cheese reviews from a novice cheese-lover's perspective. Sunday, December 27, 2009. VOD Gourmet Maple Blue. Recently I shared my thoughts on VOD Gourmet's Whiskey Blue. Cheese. While I wasn't too fond of the cheese, I was impressed by the idea, so I went back for more in the form of VOD Maple Blue. Http:/ www.vodkacheese.com/wisconsincheeses.html. Rich blue cheese paired with sweet maple syrup; it sounds promising, no? RATING: 2 out of 5 stars. Monday, December 21, 2009. Was extremely sage-y, but I didn'...

4

Thoughts on Cheese: August 2009

http://alittlefermentedcurd.blogspot.com/2009_08_01_archive.html

Cheese reviews from a novice cheese-lover's perspective. Monday, August 31, 2009. Woolwich Dairy Triple Creme Goat Brie. Http:/ www.woolwichdairy.com/products.aspx? Soft goat cheese is certainly common enough, but it's not every day that you eat Goat Brie. I love it, and this Woolwich. Dairy variety that I picked up the other day was particularly delicious. Cheese, and is a refreshing alternative to your usual brie experience. I highly recommend it. RATING: 3 out of 5 stars. Sonoma Jack Garlic Jack.

5

Thoughts on Cheese: Blu Del Moncenisio

http://alittlefermentedcurd.blogspot.com/2011/01/blu-del-moncenisio.html

Cheese reviews from a novice cheese-lover's perspective. Saturday, January 8, 2011. Blu del Moncenisio is an Italian blue cheese made in the Piedmont region. It is riddled with deep blue veins and has a lovely, rich aroma. The texture reminds me of cambozola in that it is very creamy and doesn't crumble easily like many blue cheeses. It has a lovely velvety mouthfeel and the taste is superb - bright, peppery, assertive, and just "blue" enough. Subscribe to: Post Comments (Atom). View my complete profile.

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myaffairwithtruffles.blogspot.com

My Affair With Truffles: Pasta & Risotto

http://myaffairwithtruffles.blogspot.com/p/pasta.html

Appetizers, Salads, Soups and Sides. Butternut Squash, Ricotta and Sweet Honey Ravioli. Pappardelle with Carbonara, Spring Peas and Mint. Potato Gnocchi and Buffalo Ricotta in a Rose Sauce. Truffled Wild Mushroom Tagliatelle. Butternut Squash, Mascarpone and Panchetta Ravioli. Truffle Scented Bruschetta Tagliatelle. Spinach, Ricotta and Beef Lasagna. Capellini al olio with Proscuitto. Rigatoni with Eggplant, Tomato and Chili Oil. Pumpkin Ravioli with Tangerine and Sage Butter. Rustic Rigatoni alla Norma.

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My Affair With Truffles: Grand Electric - why are you not there right now?

http://myaffairwithtruffles.blogspot.com/2012/01/grand-electric-why-are-you-not-there.html

Appetizers, Salads, Soups and Sides. Friday, January 6, 2012. Grand Electric - why are you not there right now? I have a newly discovered favorite drink - The Michelada. A beer with a caesar rim and flavorings and fresh cilantro garnishes to give the most amazing aroma with each sip. Genius. We ordered about 3/4th of the entire menu and our bill was 86 dollars - bonus. An absolute must try. A few visuals for your mouthwatering pleasure. Key Lime Pie in a Cup. January 7, 2012 at 9:15 AM.

myaffairwithtruffles.blogspot.com

My Affair With Truffles: Mighty Man Meals

http://myaffairwithtruffles.blogspot.com/p/mighty-man-meals.html

Appetizers, Salads, Soups and Sides. The Big Fat Juicy American. Pulled Pork BBQ Sandwiches with Coleslaw and Wedge Fries. Sirloin Burger with Leeks, Lobster Aioli and Truffle Frites. F c&i*g Amazing Prime Rib au Jus. Subscribe to: Posts (Atom). View my complete profile. Beef wellington at its finest. Lick My Spoon Lick My Spoon. Food is my Love Language. Ethereal template. Template images by carlosalvarez.

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My Affair With Truffles: Chicken with Mushrooms and White Wine

http://myaffairwithtruffles.blogspot.com/2011/12/chicken-with-mushrooms-and-white-wine.html

Appetizers, Salads, Soups and Sides. Tuesday, December 6, 2011. Chicken with Mushrooms and White Wine. Tuesday Bluesday. Is it just me or does it feel like night time 24/7 these days? This grey sky hasn't moved in what seems like weeks and weeks and I am not a fan. 4 large skinless, boneless chicken breasts. 1 cup all-purpose flour. 3 heaping handfuls of sliced cremini mushrooms. 3/4 cup dry white wine. 2 garlic cloved (chopped). 1 1/2 cups chicken stock. 3 tbsp unsalted butter. Self proclaimed foodie an...

myaffairwithtruffles.blogspot.com

My Affair With Truffles: December 2011

http://myaffairwithtruffles.blogspot.com/2011_12_01_archive.html

Appetizers, Salads, Soups and Sides. Monday, December 19, 2011. Duck Proscuitto, Caramelized Onion Chutney and Cheddar Grilled Cheese. Its the mostttt wonderful timeee of the yearrrr! Ingredients: Makes 1 Sammy. 1-2 tbsp unsalted butter. 2 slices French Bread (sliced 1 inch thick). 100g Keens Cheddar (a la village cheesemonger) shaved/crumbled pieces. 70g thinly sliced duck prosciutto (a la village cheesemonger). 1 tbsp Killer Condiments Caramelized Onion Chutney (a la village cheesemonger). Ingredients ...

myaffairwithtruffles.blogspot.com

My Affair With Truffles: my new years resolution? eat more fried chicken.

http://myaffairwithtruffles.blogspot.com/2012/01/my-new-years-resolution-eat-more-fried.html

Appetizers, Salads, Soups and Sides. Thursday, January 12, 2012. My new years resolution? Eat more fried chicken. Something you can REALLY be proud of? The vow to Eat. More. Fried. Chicken. My in-laws are in our South Carolina home right now for a few weeks which is what inspired me to tackle on fried chicken for the first time. Hubs and I were having the winter blues, dreaming of Hilton Head Southern cuisine - so I decided to bring the South to us. Tip: It tastes even better cold the next day - for real.

myaffairwithtruffles.blogspot.com

My Affair With Truffles: January 2012

http://myaffairwithtruffles.blogspot.com/2012_01_01_archive.html

Appetizers, Salads, Soups and Sides. Thursday, January 12, 2012. My new years resolution? Eat more fried chicken. Something you can REALLY be proud of? The vow to Eat. More. Fried. Chicken. My in-laws are in our South Carolina home right now for a few weeks which is what inspired me to tackle on fried chicken for the first time. Hubs and I were having the winter blues, dreaming of Hilton Head Southern cuisine - so I decided to bring the South to us. Tip: It tastes even better cold the next day - for real.

myaffairwithtruffles.blogspot.com

My Affair With Truffles: Chef Natty Notes

http://myaffairwithtruffles.blogspot.com/p/food-notes-resto-reviews.html

Appetizers, Salads, Soups and Sides. Another tribute to Batali. I love you Babbo. Happy birthday to me. Liberty Village Farmers Market. Shut up and EAT it! My dinner says moo. When in Rome.Eat Fried Chicken - Hilton Head Binge 2. Liberty Belle Bistro. The new love of my life. Recipe to Riches.or Recipe to Red Wine Binge. How about the "Craphole", the "Can't cook food" or the "Closing because we suck". The Village Cheesemonger of Course! The Village Cheesemonger - not just cheese. Susur Lee = Foodie Celeb.

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My Affair With Truffles: Barque Smokehouse

http://myaffairwithtruffles.blogspot.com/2012/02/barque-smokehouse.html

Appetizers, Salads, Soups and Sides. Wednesday, February 29, 2012. Good morning foodies. I feel so distant from you all. are you still there? As if I could ever go vegetarian let alone vegan. The yoga part was true though. So if any of your are seeking out private lessons to work off all the delish food you make from my blog, or to meditate away the binge guilt - i'm your gal! And by today's post you will be reassured that I will still have delicious goodness coming your way. View my complete profile.

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Thoughts on Cheese

Cheese reviews from a novice cheese-lover's perspective. Saturday, January 8, 2011. Blu del Moncenisio is an Italian blue cheese made in the Piedmont region. It is riddled with deep blue veins and has a lovely, rich aroma. The texture reminds me of cambozola in that it is very creamy and doesn't crumble easily like many blue cheeses. It has a lovely velvety mouthfeel and the taste is superb - bright, peppery, assertive, and just "blue" enough. Friday, December 31, 2010. The story of Valencay cheese, inci...

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