Port Salut

This morning I went to New Season's to browse for my next cheese, hoping to find something rich and creamy. I was pleased that they had so many varieties available! I spent some time browsing through the display and of course, (let's be real) Googling the kinds that seemed appealing to me. I found some good information on Port Salut and decided to give it a try!

Port Salut comes from the Loire Valley, France. It is semi-soft and creamy with a bright orange rind. The rind can be eaten. but it's made of wax, so I'm not sure why you would want to. I didn't eat any of it. It is described as having a strong odor, but a mild, pleasant taste.

 I expected to really like it, since Brie is my favorite. Well maybe that's why I was disappointed; I shouldn't have expected it to be like brie just because it was creamy. Rookie mistake! It did have a mild flavor, but I didn't really like the texture. It was almost rubbery. I looked online and many reviews said that it paired really well with fruit. I sliced up an apple and tasted the combo, I definitely preferred it with the apple.

It was lunch time (yay!) so I decided to make a grilled cheese with my Port Salut. I made it with rustic sourdough bread, apples, and black pepper and it was divine! The only thing that was missing was some salt. I since made a second one with prosciutto and it was, in all of it's ooey-gooey, sweet and savory glory, absolutely PERFECT!

So, the only thing I'm wondering now is: What cheese should I buy next?

Exper-cheese

I'm excited to really start my exploration of cheese. I'm planning on trying a new cheese every few days, posting about what I think of it, and possibly some recipes. I'm definitely a neophyte in the world of cheese. Well, not completely. My parents tried to expose me to quality food products, so I wasn't just eating craft singles (Not too sound super judgey.. if you're into that kind of thing, that's cool).

I grew up eating Tillamook sharp white cheddar, crumbled blue, feta, brie, and a taste of gouda now and then. But the thing is, I haven't really explored and sought out new varieties. I want to look into the process in which it's made, taste cheeses I've never heard of, see what effect the terroir has on the cheese, taste multiple varieties of the same cheese, and basically just eat as much delicious cheese as possible.

So where do I start? I was thinking I could just pick a region and start there. Or maybe a certain type and explore different varieties. But you know, I've reaalllyyy been craving a soft ripened, creamy cheese. So there it is! I'll be going to New Season's tonight to make my selection. Post more soon!

xoxo

Food Blog

I'm pretty new to this whole blogging thing, but I tell you what, I love a good food blog. You know, full of recipes to die for, great photography, and that surge of excitement you get when you get when you just can't wait to make allll the snacks. Like, maybe that's all I'll do today is try all of these recipes out. That kind of food blog.

Well folks, I can't get enough of i am a food blog. Seriously. It's awesome. Stephanie posts delicious recipes with absolutely beautiful pictures that she takes herself! Oh, and it's full of delicious brunch recipes- soo yeah get on that.

Here are a few examples of the delicious recipes on i am a food blog:

• Breakfast Grilled Cheese
• Spicy Savory French Toast
• Baked Banana Doughnuts with Nutella Glaze
• Pumpkin Red Curry Udon
• Sriracha Honey Lime Chicken 

Sounds delicious right?

There is also a cookbook available by Stephanie! You can buy it here.

Monger's Choice

I don't know about you, but getting to try new cheeses really makes me excited! I often feel overwhelmed when I'm at the cheese counter, but hey,that's why I started this blog. I want to learn about cheese! I decided the best approach would be honesty. If I look like a fool to the monger, than so be it. At least I'll step away with some new information right? Well hopefully!

This weekend I went to The Cheese Bar on SE Belmont. My excitement quickly turned into nervousness as I approached the counter. There were so many choices! Mounds of goat, cow and sheep's milk cheeses; blues, cheddars, soft ripened cheeses galore! I quickly started making conversation with my friend, Natasha, hoping she could give me some guidance before I had to interact with the monger herself. "What can I get for you?"

Well, I wanted to be honest right? "I have no idea what I'm doing, I'm extremely overwhelmed by all of this," is what came out of my mouth as I motioned to the piles of cheese. Lucky for me, The woman behind the counter was very polite and helpful. She recommended that I start by ordering one of their cheese boards and handed me a menu. I'm so happy I did! I tried some delicious new cheeses and it took all of the tough decisions out of play.

The cheese boards on their menu are "Monger's choice". You select what type of board you want from their menu (Cheese board, soft-ripened board, stinky board, blue board, etc.) and the monger cuts about an ounce of each cheese they select for you. It's a great way to sample new cheeses you may have never tried before, and the selection varies frequently.

I ordered the regular Cheese Board and Natasha ordered the Neal's Yard Board. My board came with a cow, goat and sheep's milk cheese with chutney and crostini. Natasha's came with three cheddar cow's milk cheeses and the extras as well. It was definitely fun to be able to taste multiple varieties and compare with one another. I recommend going with a friend!

Neal's Yard Board

My favorite cheese was the Lincolnshire Poacher from the Neal's Yard Board. It had a smooth, dense texture and had an irresistible tangy flavor! It also had the little bits of crunchy crystals inside, which I absolutely love. I had to buy some of this to take home and it was quickly devoured.

Cheese Board

 All in all, I had a great experience at The Cheese Bar! If you are overwhelmed by the selection, or just want to try something new, go with a cheese board and let the cheesemonger decide for you. I definitely plan on going back and sampling some more varieties. I'll be sure to keep you updated. In the mean time, check out their website!

Take a look!

5 Unique Cheese Recipes Everyone Must Try!

I'm constantly eating cheese. I know it's cheesy, but I just can't get enough! I have to admit though, sometimes I struggle with what to make with it besides a grilled cheese sandwich. Well, all of that has changed now!
A friend of mine lent me an awesome cookbook called The Great Big Cheese Cookbook. Everyone needs to check it out! If you are a lover of cheese, this is the perfect cookbook to give you some ideas. I picked five of my favorite recipes to share with you below. I hope you enjoy!

Get it

Cheese Plate Perfection

Get to know your cheesemonger

It might seem overwhelming trying to choose what cheese is right for your needs. Fear not! Your local cheesemonger is there to help you! A cheesemonger is the person who manages your local cheese shop (or the cheese counter in some stores) and has extensive knowledge about different cheeses and their flavor, production, and pairing ideas. Don't be afraid to ask questions- they are there to help!

                                                              

Variety

It is important to have a variety of textures and flavors on your cheese plate, but you also should consider having a familiar cheese (such as cheddar) available. An easy place to start is to purchase one of each of the following: an aged cheese, soft cheese, firm cheese, and a blue cheese. You might also consider varying your cheeses by the type of milk used to create it (goat/sheep/cow). 

Amount

The amount of cheese on your plate should depend on a few different factors. Is it for an appetizer, a main course, or a dessert course? How many people will be eating? I found a few different answers to this question online and they seem to vary a little bit. For the most part, if you are serving cheese as an hors d'oeuvre thank most recommend serving between one and three ounces of cheese per person. If cheese is the main course, plan on about four ounces per person.

Tips

Sounds simple enough right? Well in my research I found that most people had the same suggestions to make serving your cheese plate as smooth as possible. Here are some tips to get you started:

• Set out cheese an hour ahead of time
• Pre-slice hard cheeses so your guests won't have to
• Keep smelly cheese separated from more delicate cheeses
• Label each cheese variety