I don't have kids. But I'm an aunt. And the other day, I decided to involve my twin niece and nephew in a tasting designed to gauge their openness to so-called grownup cheeses. Because while I can't blame my busy sister for feeding her kids quesadillas with pre-shredded cheese, I've always wondered if she doesn't give their palates enough credit.
Here, the results on how various cheeses fared, plus other ideas for gateway cheeses to feed the kiddies.
The other night, contemplating how best to discuss cheese within the confines of our pasta-themed week at The Kitchn, I envisioned a cheddar-laden dish. Forget the parm or the pecorino, I thought. How would cheddar be in pasta?
The answer, I can assure you, is worthy of a writeup. As is the recipe, which makes cheddar sing.
Last weekend, I went to a wedding with the most stunning display of cheese. And no wonder. The couple met when they were both working at a cheese shop.
If you're serving cheese to a party of over 100, you're bound to have a serious amount of cheese on your hands. How many types to serve, how to cut, how best to display, and how to get the most out of each wheel are all big cheese questions. Especially if you're serving it on your big day.
Blue cheese must be my favorite food group about which to proselytize. And I mean food group in full seriousness. Anyone who either loves or hates the stuff would consider it a class unto itself, with such particular ability to polarize cheese eaters.
To me, it's the most satisfying thing to convert a non-believer. I've made suggestions before about blues to try if it's just not your thing, but never before have I felt as confident in a gateway blue as this one.
I actually had an entirely different post planned for today and was going to forgo writing within our sandwich-themed week. But just yesterday, I took a long car ride, for which I threw together a quick cheese sandwich using the only cheese in my sister's refrigerator. And just like that, whoa. A cheese column was born.
A few days ago, my mother took me by the wrist and led me towards the Weirauch Farm & Creamery stand at the Healdsburg, California, farmers' market. All of their offerings are delicious, but one in particular blew me away: Carabiner.
Last weekend, my two friends got married. During their welcome dinner, I conducted a small cheese and wine pairing with our other friend who's in the wine business. As promised from last week's post, following are the exact pairings that we decided on. Truly, all three were delicious. And you can replicate them quite easily.
Next weekend, one of my closest friends is getting married. A few days ago, the couple asked me and another friend who's a wine professional to organize a wine and cheese pairing for the welcome dinner. Last minute? Yep. Will I be able to taste the pairings beforehand? Nope. Even so, I'm not too worried. I've got some solid standbys that I've used in the past. Pairing anxiety? Not a chance.