Nirvana – Big Cheese

by Cheese on July 30, 2010

Big cheese make me Mine says, go to the office Big cheese make me Mine says, one that stays Black is black, straight back Need more enemies Show you all what a man is Big lies make my Mine says go to the office Big cheese make me Message? what is it? Black is black straight back Need more enemies She is glue how are you?

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Norsworthy

by Cheese on July 30, 2010

Norsworthy is an unpasteurized, goat’s milk cheese made in Crediton, Devon. It has a natural rind. The interior is a milk white colored and has small, irregular air holes throughout the paste. The cheese is semi-firm. There is a slightly musty aroma. The texture is creamy, but toothsome. The taste has some typical goat cheese [...]

the cheese blog

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Cheese & Beer

by Cheese on July 30, 2010

There’s nothing like feeding a crowd 10 beer, cheese and chocolate samples to really get people in a good mood.

On Saturday, Mark Knoebl, of Sand Creek Brewing Company, and I teamed up for the second year in a row to lead a Beer, Cheese & Chocolate pairing at the Kickapoo Country Fair, an annual shindig at the Organic Valley headquarters in LaFarge. About 10,000 people interested in local and sustainable agriculture gather every year to hear a myriad of speakers, shop a mini tent city, listen to soulful music and eat amazing local foods.

This year’s keynote speakers were Temple Grandin, a professor at Colorado State University, renown for her ability to work with animals and who has changed the entire landscape of livestock handling and welfare. She spoke at 11 a.m. to a full-house tent. Sunday’s keynote speaker was Michael Perry — one of my very favorite authors — you absolutely must read his new book, “Coop: A Year of Poultry, Pigs and Parenting”.

But when crowds weren’t busy listening to famous authors and amazing music acts like Corey Hart and Miles Nielsen, they were hanging out in the Kitchen Tent, eating cheese, drinking beer, and pretending to listen to Mark and me talk about the story of each beer and cheese.

I’ll be brutally honest here and tell you that Kitchen Tent Organizer Bjorn Bergman and Mark Knoebl pretty much do all the work for this yearly session. Bjorn organizes the volunteers, does all the set-up, and Mark determines all the pairings, orders the beers, goes around and picks up the cheeses, and selects the chocolate and crackers.
I basically just show up, cut some cheese, drink some beer, and talk for a few minutes about each cheese. It’s a pretty good gig. This year, I didn’t even have to cut the Limburger – I somehow managed to outsource that job to Missy at Organic Valley. She cut 10 bricks of the stinky cheese by herself. Outside in a tent. In July. In 85-degree weather. This woman deserves a medal.


Sand Creek is making some exceptional beers, and Mark really does a nice job of pairing them expertly with Wisconsin cheeses. Here are a few of my favorites:

Sand Creek’s One Planet Ale, paired with Organic Valley Muenster Cheese. One Planet Ale is a multi-grain beer made with Wisconsin-grown barley, wheat, oats and rye. Locally produced honey is added to enhance the flavor profile. It’s a smooth beer that appeals to just about everyone, and pairs really well with any mild cheese, especially Organic Valley’s Muenster, which has just the right salt content.

Sand Creek’s English Special Ale, paired with Carr Valley Applewood Smoked Cheddar. This ale boasts a roasty, toasty flavor, and is red-brown in color. It’s handcrafted from select roasted barleys. The smoky notes really pick up the smoky notes of Carr Valley’s Applewood Smoked Cheddar, one of those cheeses that I consider to be a gateway drug of specialty cheeses. You take one bite and you can’t stop eating.
Sand Creek’s Oscar’s Chocolate Oatmeal Stout, paired with Limburger. I’ve never had a beer with chocolate and oatmeal in the name before, but this one was really good. A 2000 World Beer Cup Gold Medal winner, the smoothness of this beer nicely complimented the full-flavored Limburger. I had to reassure the crowd that Limburger’s bark is worse than its bite, and most people took the plunge and tried this pairing. It also helped it was the last pairing of the day, right before the Raisin Cookie Dough Truffle, and it always helps to bribe people with chocolate.

Thanks to the folks at Organic Valley and Mark (that’s him pictured at right) at Sand Creek Brewing Company for another fun year of beer & cheese tasting. Hope to see you all next year!

Cheese Underground

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Partridge Blue

by Cheese on July 29, 2010

May 18th, 2010 | by tb |

Partridge Blue is made by The Exmoor Blue Cheese Company in Somerset, Devon. It is a stronger version of their Exmoor Jersey Blue cheese. Partridge is made from Jersey cow�s milk. It is aged twice as long as Jersey Blue.

It has very rustic natural rind with tons of variation. The interior ranges from pale yellow at the center to golden yellow to beige at the edge. The interior has wonderful grey and green mold, which if you look closely, you can see the silvery threads of the mold. The paste is semi-soft, a bit creamy, and slightly crumbly. The aroma smells rich and slightly pungent, but in a good way. The taste is immense! You would think this would be overwhelming in flavor, but it�s not. It�s extremely well balanced. It has a creamy richness, the right amount of salt, and spiciness. The taste however, goes on a very long time.

When I was asking for recommendations in West Country Cheese Shop, I was informed the taste of Partridge would linger for ten minutes. True to her word, it definitely does! Just an excellent cheese. Highly recommended if you can find it.

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How to Make Baked Macaroni & Cheese

by Cheese on July 29, 2010

www.TheFrugalChef.com. An easy and frugal recipe of macaroni and cheese.

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Laura Werlin’s Cheese Essentials: An Insiders Guide to Buying and Serving Cheese (With 50 recipes)

Easily accessible information in guidebook format
Includes 50 recipes, for appetizers to desserts, highlighting each of the 8 styles of cheese
Features a chapter on entertaining with cheese

Whether shopping at gourmet markets or at Costco, American consumers are seeing a growing, even dizzying, array of new cheeses. But as the number of cheeses has grown, so has the intimidation factor. Recognizing this disconnect between our voracious appetite for cheese and our often-sketchy knowl

Rating: (out of 8 reviews)

List Price: $ 24.95

Price: $ 6.98

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Making Artisan Cheese: Fifty Fine Cheeses That You Can
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Cheese, How to Make Cheese, 8 Cheese Making Books on CD
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HOME CHEESE MAKING Recipes by R Carroll NEW revised ed.
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How to Make Pizza

by Cheese on July 29, 2010

A great step-by-step video on how to easily make gourmet pizza. This video explains and demonstrates the proccesses involved in baking a delicious home-made pizza. Ingredients include: 3/4 cup of warm water, 1 envelope of dry active yeast, 2 cups of flour, 1 teaspoon of sugar, 3/4 teaspoon of salt, 3 tablespoons of olive oil, 1/2 cup of marinara sauce 1 cup of grated Fontina cheese, 1/2 cup of grated Parmesan Cheese, and 1/3 cup of coarsely grated Mozzarella cheese.

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Fettuccine Alfredo

by Cheese on July 29, 2010

How to cook Fettuccine Alfredo the panlasangpinoy way. Visit us at www.panlasangpinoy.com

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Life in Edam

by Cheese on July 29, 2010

The small town of Edam was a nice experience with its canals, narrow hoist bridges and somewhat skewed houses, in some cases. And cheese shops – guess what type of cheese was most popular in this town :-)

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Recipes for Yogurt Cheese (Nitty Gritty Cookbooks)

July 29, 2010

Recipes for Yogurt Cheese (Nitty Gritty Cookbooks) Enjoy creamy, luscious cheesecakes, cream soups, cheesy entrees and other foods without guilt by using yogurt cheese. White adapts classic recipes with easy-to-make yogurt cheese, and also creates rich original dishes. List Price: $ 8.95 Price: $ 9.50 .cbadss{ background-color:#B1FF14; font-family:; font-size:12px; color:#000000; width:400px; padding: 5px; margin-top:8px; margin-bottom:8px; [...]

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Recipes for Yogurt Cheese (Nitty Gritty Cookbooks)

July 29, 2010

Recipes for Yogurt Cheese (Nitty Gritty Cookbooks) Enjoy creamy, luscious cheesecakes, cream soups, cheesy entrees and other foods without guilt by using yogurt cheese. White adapts classic recipes with easy-to-make yogurt cheese, and also creates rich original dishes. List Price: $ 8.95 Price: $ 9.50 .cbadss{ background-color:#B1FF14; font-family:; font-size:12px; color:#000000; width:400px; padding: 5px; margin-top:8px; margin-bottom:8px; [...]

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Home Cheese-making CD Learn to Make Cheese at Home

July 29, 2010

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macaroni and cheese, stuffing-Soul Delicious Cooking Ep.3 p.1

July 29, 2010

Cooking, Soul food, Macaroni and cheese, collard greens, turkey, recipes .cbadss{ background-color:#B1FF14; font-family:; font-size:12px; color:#000000; width:400px; padding: 5px; margin-top:8px; margin-bottom:8px; } .cbadss a:link, .cbadss a:active, .cbadss a:visited { color: #000000; } .cbadss a:hover { color: #3300FF; } Related Products:

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How to make Swiss Raclette: One of my fav foods!

July 29, 2010

I love Raclette! This meal is traditionally eaten in fall and winter, not so much in the warmer times of the year. The raclette stove can also be used as a table grill, the top surface can be used to grill meats. This is a perfect dinner party meal as it’s easy to prepare, and [...]

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Gunstone

July 29, 2010

I picked this number up at a small farmer’s market somewhere in Exmoor. Gunstone is another cheese from Dave Johnson in Crediton, Devon. Gunstone is a unpasteurized, goat’s milk cheese with a natural rind. It’s semi-hard with a golden interior with irregular eyes. The paste is firm and has a buttery texture. The taste is [...]

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100-Year Old Cheese Plant

July 29, 2010

For a guy who’s 92, Arnold Imobersteg has got a lot of living left. Still farming just over the Wisconsin border near Orangeville, Illinois, Arnold recently took a look inside a building that’s sat on his family farmstead for more than 100 years and decided it was time to share the wealth. So on Thursday, [...]

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FAVORITE CHEESE RECIPES A Family Circle 1975

July 29, 2010

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Cheese Making: Self-Sufficiency (The Self-Sufficiency Series)

July 29, 2010

Cheese Making: Self-Sufficiency (The Self-Sufficiency Series) ISBN13: 9781602399600 Condition: New Notes: BUY WITH CONFIDENCE, Over one million books sold! 98% Positive feedback. Compare our books, prices and service to the competition. 100% Satisfaction Guaranteed More and more Americans are becoming concerned about living a healthier and more environmentally friendly lifestyle. Whether it’s moving to the [...]

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CHEESECAKE – VIDEO RECIPE

July 29, 2010

Nicko makes you a no fail Cheesecake! NICKOS DAILY VIDEO DIARY www.youtube.com TWITTER: www.twitter.com FACEBOOK: www.facebook.com NICKOS T-SHIRTS www.zazzle.com.au 250g Cream Cheese, softened 1 bought tart base or pie crust 380g Condensed Milk Juice of 2 lemons .cbadss{ background-color:#B1FF14; font-family:; font-size:12px; color:#000000; width:400px; padding: 5px; margin-top:8px; margin-bottom:8px; } .cbadss a:link, .cbadss a:active, .cbadss a:visited { [...]

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