If I had to do my wedding all over again, would I get a cheese wheel wedding cake?
It’s that time again on Learning Curd – cheese for dinner time. This time our bounty came from the BevMo down the street. Hey, no one said we had to hit up an artisan cheese shop every time. (Hope I don’t lose my hipster street cred.)
Anyhoo, I loved one of the by-chance choices my husband made: Beecher’s Flagship Handmade Cheese. So tangy. So flavorful. So eatable. (Hey, if beer companies can get away with calling their brews “drinkable,” I can follow suit.) Continue reading
A while back I took my first cheese tasting class at the awesome Cheese School of San Francisco (because I need lessons in eating cheese). And now I’m ready (so ready) to take more classes! Anyone want to join? Here are a few of the January classes I’m most excited about:
It’s called “pule” and it’s made from donkey milk. Yes donkeys. Probably the least-elegant milking animal out there. And their milk makes the world’s most expensive cheese. Just how expensive? Try $576 a pound.
It’s highly unlikely that you’ll ever see this cheese on Cheese of the Week. Wouldn’t that be a dream? So check out this video of the cheese and some folks in Serbia milking donkeys, the only place that milks donkeys to make cheese:
Bonne Bouche means “a tasty tidbit or morsel” in French.
Now that’s accurate. This week’s cheese is from Vermont Butter and Cheese Creamery. It’s just the name of the creamery and already my mouth is watering. (Go to their website and you’ll be jonesin’ for some cheese faster than you can say “bonne bouche!”) I picked up this little button of Bonne Bouche at Rainbow in San Francisco. I had seen it on a cheese blog before and knew I had to try it. Continue reading
Can we all just pretend that I whipped up some amazing meal this week? Yes? Great.
Actually, what I’ve learned since preparing meals like a big girl is that dinner doesn’t ever have to be complicated. Though I guess that isn’t fair to say when you look at this recipe. This was fresh pasta (not made by me) and definitely fresh goat feta. Hours of preparation went into both.
Preparation that I didn’t have to participate in. Continue reading