The Last Cheese: Rush Creek Reserve

IMG_2146

I know I promised you 52 weeks of cheese, but don't you think 20 is much better? I do. My cheese obsession grows ever-stronger -- I guarantee I will continue to eat and critique my way through the wonderful world of cheese, but the tRuth is, there are more fun things to blog about. (If you think you'll miss these cheese posts, let's talk.) So this is the last cheese. And folks, it's a darn fine one. It's one of Wisconsin's most lauded cheeses. It's the ...

I Now Pronounce Cheese 19

IMG_2071

**Apologies to the email subscribers of the tasty tRuth. You missed Coconut Curried Spaghetti Squash and Pumpkin-Almond Butter Cake, but the glitch is now fixed and your emails updates will arrive as usual.** Gouda. GOO-da? GOW-duh? Actually, if you wanted to be 100% phonetically correct and delight the ears of its Dutch inventors, you would pronounce this cheese something like "hchhOW-duh." In this case, the "hchh" sounds as if you were preparing to spit from the back of your throat. Yes, please try making that noise now. Correct ...

I’d Vote for Cheese 18

IMG_2027

Good morning, and happy election day! I'm proud to say I voted in my second presidential election via absentee ballot (on Wisconsin!). Please vote, and then join me on my comfy couch (or your couch), twiddle your fingers impatiently, and simultaneously avoid and check the news constantly. You may have noticed how I stealthily avoided mentioning for whom I voted, and that's because this blog is more about tasty food and good writing and less about politicians (as life should be). But I will tell you ...

Blown Away by Cheese 17

IMG_1980

I've always been fascinated be people's reactions to inclement weather. Most of us forget Mother Nature rules Earth--we don't--until she throws an excessively hot day or maybe a Frankenstorm at us to cause us to reconsider our place on the totem pole. Through my years growing up in the tornado and blizzard-ridden Midwest, and now living in Hurricane Sandy's direct path, I've witnessed reactions ranging from The Panicker to The Denier. The Panicker: The Panicker is usually unfamiliar with the impending weather situation, and does everything she ...

Cheese 16: Parmigiano-Reggiano

IMG_1939

One of my favorite meals growing up was noodles with butter and grated parmesan cheese. What kid doesn't love that classic dish? And to tell you the tRuth, I'd still be quite happy to eat it on a regular basis if I hadn't become so aware of things like vegetables and whole grains. That said, grated Parmesan cheese was a staple in the fridge of my childhood. Little did I know, however, that the contents of that green shaker was an economized, processed, American-made version of ...

Cheese 15: Mahon

Mahon-Cheese

  Week 15 of 52 Weeks of Cheese: Mahon from Spain Cost per pound: $15 Aging time: 2 months - 2 years Hardness/style: Semi-firm Milk type: Cow Rating (of 10): 7 Have you ever dreamed of spending an afternoon sipping wine under the shade of an olive tree in a sunny pasture in Spain? Well, I can't say I ever have -- until I ate this Spanish cheese. Mahon is frighteningly simple, but its forward cow milk flavor brought me directly to that cozy spot under a Spanish olive tree. Add the subtle nutty bite of ...

Cheese 14: Double-Creme Brie

IMG_1867-001

You know the saying "in like a lion, out like a lamb?" I know the adage usually refers to the month of March, but I might argue it's well on its way to speaking for fall in New York City, too. This past weekend started off gorgeously, with temps a perfect in the mid-70s and the sun shining at just the right intensity. People flocked to Hudson River Park to take advantage of the rare October beauty. But rain roared in on Saturday; Sunday and Monday brought ...