A couple new fabrics in the Spoonflower store. Cheese Obsession has some cartooney drawings of many of my favorite cheeses. And the Mermaid Damask now comes in blue and brown (also in black & white and purple.) You can order them and make things out of them.
You are always allowed to ask me cheese questions.
There is such a thing as dessert cheese. Many of them are already sweet and/or contain fruit, such as a flavored stilton (blueberry, lemon, mango-ginger) or wensleydale. But many people consider them kind of gimmicky. I’m on the fence about it. I enjoy them, a lot, but they don’t really hit the cheese parts of my brain.
For a real cheese-cheese, I’d probably go with a nice runny brie or a younger gouda. Something really creamy and not too old. Although, just to contradict myself, there’s this really hard aged goat gouda called Balarina which has a nice subtle sweetness to it like hazelnuts. Mmmmmm.
happyballoonicorns asked you:What kind of cheese would go well with my Crunchmaster Multi-Seed Crackers? :D
skadi-of-the-north asked you:I am fascinated by your cheese wisdom. Tell me, if I like Taleggio, what else would I like? :D
gijett asked you:I have never thought to put honey and cheese together until that last ask you answered. Mind blown. Any other “strange” cheese combinations that are good?
ecdysiastically asked you:What is your favorite gouda? (I love how there are multiple people asking about and discussing cheese. Cheese is basically number one in my food pyramid).
justastormie asked you:oh great and mighty cheese guru! so, i love goat cheese. I *really love goat cheese*. One day goat cheese and I will elope to the Bahamas because our love is stronger than the impossibility of making that shit do anything you want like grating or spreading. it is the cat of cheeses. actual question being; the goat cheese I get goes bad hideously fast. is there a way to prevent this or am i buying the wrong kind or is this yet another hurdle i must accept for our love?
zeroisnottheone asked you:What cheese are the building blocks of the universe made out of? Also, what cheese would you recommend as a pick-me-up treat when you’re feeling down?
grim-allure asked you:Yeah, cheese asks! I’ve recently found I’m pretty damn allergic to whey, but I love cheese. I know there’s a lot of cheeses that don’t contain it (or much.) Can you recommend a few so I can go on some cheese adventures despite my allergy?
rainasinclair asked you:I know nothing about cheese besides the basics like cheddar, brie, swiss, parmesan and gouda. Can you recommend something a little different?
Now, I’ll say this up front: I don’t know beer very well. I’m much more of a wine drinker, and haven’t been drinking beer for very long. I’m just now starting to not hate it.
But the mention of coriander makes me think goat cheese, probably something kind of crumbly-creamy like Humboldt Fog or bucherolle. Or a younger cow’s milk cheese, such as 3-month Prima Donna. And they say “if it grows together, it goes together,” so try a Belgian cheese like Old Brugge, a nice creamy cheese with a lot of big flavor.
I would try Boerenkaas. It has a similar texture to Graskaas/meadowkaas, but more richly flavored, partially due to the use of raw, unpasteurized milk. It has that same melt-in-your-mouth quality, and is available year-round. It is, in my opinion and the opinions of many gourmands, the best young gouda out there.
Piave Vecchio is my favorite Italian hard grating cheese. (I have to get this specific with my favorites because I have like 20 favorites.) It is like Parm, but younger, smoother, and not quite as oily/salty. Peccorino Toscano Staggianato and Peccorino Romano can be good grating cheeses, too, if you like sheep’s milk.
But if you go beyond Italian, you could also do an aged Manchego or gouda. Roomano Pradera, a 3-year gouda, would be a wonderful addition to pasta, especially paired with a big red wine.
If you hate joy and wish you could turn the act of kicking puppies into a flavor, you could use Sapsago.
But I really recommend the Piave Vecchio.
New chapter of Megan Rose Gedris’s comic “Eat Me” posted yesterday. Are you subscribed to Filthy Figments? If not, you’re really missing out on this and a lot of other wonderful comics!
We have finally reached it, people. Anthropomorphic cheese porn. I can finally retire.
One of our customers brought in this adorable mouse made of radish poking out of some Swiss cheese. So cute. #cheese
I finally figured out why I don’t like yogurt.
From my Twitter.
La Dame au Fromage
So, I live in Grand Rapids and I work for this shop called The Cheese Lady. We have all these Mucha illustrations hanging on the walls, but while he did drawings for wine, beer, chocolate, and other fancy things, there was nothing for cheese. So I made this. The text loosely translates to “The Cheese Lady of Grand Rapids.” I know “la grande vitesse” isn’t the most accurate translation, but we have a famous sculpture by Alexandre Calder here called La Grande Vitesse and it’s basically the symbol of our entire city, so I went with that.
This is basically my job. Wear long, flowing robes and slice cheese while staring dreamily into the distance.