Is it really over?

Well sadly, my blogging class is coming to an end. Who knew I could have so much fun with this. Honestly I never would have thought that I would create a blog, much less actually enjoy it!

I'll still be posting, because let's be real, there's no way I'm stopping my cheese adventure now! I'm really just getting started! I've finally learned at least what styles of cheese I like best, and can't wait to continue exploring. I think maybe next I'd like to explore different blue cheeses; or maybe I'll pick a region and go from there.

Top Gifts For the Cheese Lover in Your Life!

Having trouble deciding what to get for that special someone in your life who's made a hobby of cheese?

While that may be a little dramatic, it's true that finding the perfect gift isn't always easy. I've made a list of the top gifts for cheese lovers to take the pressure off you!

1. Cheese board! Something unique is best.. or something like the baord pictured that stores fancy cheese knives!

2. A Glass Dome cheese board! 

3. A unique cheese cookbook!

Italian Truffle Cheese

So I went into Trader Joe's on the hunt for some Italian truffle cheese. I've tried it before and I really liked it. I had a hankering for a grilled cheese, and knew that this would be melty and delicious. It's almost like a mozzarella with a ton of truffle flavor. I'm impressed with the taste, especially for the price. Trader Joe's rocks!

Anyway, back to the grilled cheese. I decided that with the truffle cheese, caramelized onions and freshly sliced tomatoes would be extra yummy. Let me tell you, it was! If you've never caramelized onions before, you can find some easy to follow instructions here. I would definitely recommend making more then you need because they take so long to cook!

I layered on the cheese, tomatoes, and caramelized onions between buttered sourdough bread. Perfection!

LOOK AT THAT MELTY PERFECTION!

Midnight Blue

In an effort to expand my horizons and steer away from crystal packed aged cheeses (ermagahd) I decided to look for a blue cheese today. I saw something at the counter that really intrigued me; a goat milk blue called Midnight Blue from Colorado! It looked almost grey in color and was a lot firmer than other blues I've tried. I had to buy it!

My idea of blue cheese has always been soft, crumbly, bright white and tangy from the blue veins. This was unlike anything I've tasted before. The texture was dense and crumbly, and the veins of mold were almost like layers of leaves. It was extremely earthy tasting. It was good, but not something I could see myself buying regularly. If you're into blues though, definitely give this a try!

Cottonwood River Cheddar

OK, I know I am on a crystal kick right now, but I found another crystal packed cheese that I am absolutely loving! I promise I'll try and branch out in my next post. Until then, I'll be snacking on this delicious cheddar called Cottonwood River Cheddar.

This cheddar is more creamy and definitely softer than the previous I posted about (Lincolnshire Poacher). It's pale yellow and slightly tangy in flavor (without being too acidic like some aged cheddar) and it has crystals, but they don't seem as dense in this style. I'm in love.

This would be a great everyday cheese. Perfect for snacks, in grilled cheese or fondue, on burgers, or as an addition to your fancy cheese board. Gotta love versatility!

Crystals are a Girl's Best Friend

 Who doesn't love crystals?

And Unicorns?

Okay, so I wasn't actually talking about those kinds of crystals. Sometimes I get a little carried away. I actually meant these crystals!

I know I keep raving about how much I love those little crystals in my cheese, but seriously... They are the best thing ever! But what are they exactly? Well, I did some research online and I found that they are actually Tyrosine clusters. They form during the aging process of the cheese when proteins begin to break down.

Now, washed rind cheeses are a different story. Those are often residual pieces of salt from the brine on the outside of the cheese. If the rind and inside is eaten in one bite, they can be mistaken for Tyrosine clusters.

How can I use this?

In my last post, I talked all about my (dare I say it?) new favorite cheese, Ewephoria sheep's milk Gouda. I ate nearly half of the wedge I purchased by itself and then I thought, "Hey, maybe I should actually try and make something with this". Just in time too, I would have polished it off today. It's just so delicious, I don't even mind not pairing it with anything!

So I spent some time Googling (as usual) and I found some delicious recipes. Although I must say, most recipes I was able to find online called for smoke Gouda. Anyway, check out some of my favorite recipes I found below.





Ewephoria® Pear Salad 

Pears, pomegranate, and pecans oh my! And of course, a delicious sprinkling of Ewephoria cheese. Yum!

Beer and Cheese Mac

This mac and cheese recipe features shells instead of elbow macaroni with sharp cheddar, smoked Gouda, aged Gouda, and cream cheese. Wowza!

Peach, bacon, and Gouda Grilled Cheese Sliders on Pretzel Bread
Need I say anything else?

Smoked Gouda Mashed Potatoes
Creamy, cheesy goodness!