Showing posts with label blue cheese. Show all posts
Showing posts with label blue cheese. Show all posts

Saturday, March 28, 2009

Cheesewench Sad

I just want to preface this by saying that today was a ridiculously cold day here in Chicago. Tomorrow it's supposed to snow. Snow! Damn! I am so done with snow. I want spring. I want my fresh illegal raw goat and sheep's cheeses. I want to be able to open my window and smell a spring rain, not the impending doom of snow. Damn! Ok, back to the cheese.

Cashel Blue is one of my favorite blue cheeses. A cow's milk cheese from Ireland, it is completely handmade by one family on one farm. Although we get other Irish cheeses throughout the year, we only get Cashel Blue for the month of March for St. Patrick's day.

This is a cheese with three different ages. Young and tangy, Adult and coming into it's blue, and my favorite which is wizened spicy mature blue. We sold the last of the cheese today. I thought we had another wheel in the back, but when I looked, it had been put on hold for a customer. I only got to eat the cheese a few times this month. Damn! I should have planned better. Oh well, should, would, coulda. I will have to wait until next year.

Oh my pretty, creamy friend I will miss you.

I've been thinking about going abroad to eat some cheese, see some sights, and then eat more food. Can I really design a trip around a cheese? I dunno. I'm a little jealous because our cheese buyer is doing a two week stint eating his way around Italy. Now I'm starting to get the traveling bug.

*4/20 update: I don't know if the customers were clamoring for it, or if the cheese Gods were smiling down on me, but we've been getting Cashel Blue this month! I don't know why. I don't care. All I know is she's a tasty beast and I am glad she's staying with us*

Monday, December 15, 2008

Australians can make cheese

This is Roaring Forties Blue from King Island Australia. This cheese here goes. Pretend that you had a piece of gorgonzola dolce, a piece of valdeon and a sprinkling of sea salt. Now, put that in your mouth and that's what this cheese is like. Now, I knew that Australia could make some tasty wine, but cheese? I had no idea.

Friday, December 5, 2008

New Cheese Sighting

Today I fell in love-again. This time it was with a sultry, soft, blue, creamy, musty, banyardy, cellar smelling cow's milk blue cheese from France. Her name is Montbriac Rochebaron. She is the love child of Camembert and Blue cheese. A Co-worker is showing off the cheese above. She is gooey. She is ripe (the cheese, not the coworker). Unfortunately our love affair will end soon as she is a young cheese and should be enjoyed when she's young, and pert of paste.