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Tuesday, October 6, 2009

California Cheese pt. 2 (with added pizza bonus)

Do you know how hard it is to find cheese from California in Chicago? After a vigorous search I found something new-to me. It's from Vella Cheese Company and it's called Dry Jack.

Technically it's called Dry Monterey Jack Cheese, but this isn't at all like the rubbery Monterey Jack found in your grocery store. Aged for less than a year with a rind that is rubbed in cocoa and oil the flavor profile is more akin to Parmigiano-Reggiano. Dry, a bit salty, nutty and tasty.



A better angle of tasty cheese.


This pizza has some sun-dried tomato tapanade, Mozzarella from New Jersey, Applegate Farms pepperoni and of course, some Dry Jack from Vella Cheese.


This pizza has some basil-fennel pesto, Parmigiano-Reggiano, red and ridiculously ripe tomatoes topped with heirloom tomato fresh chevre from Prairie Fruits Farm.

Speaking of Prairie Fruits Farm please read about the proposed "improvements" for the Champaign-Urbana area. If you know anyone living in the area, please ask them to sign this petition.

This is one of the frickin' coolest photos ever. I was flying into JFK Monday night and took a few photos of the moon and the lights of Queens. My hand must've jerked or something because I got this shot too. Frickin' awesome!

1 comments:

Spryte said...

YUM!!! The pizza looks awesome!