The Cheese Blog
No offense to my other great dessert loves, carrot cake with orange-cream cheese frosting, or peanut butter and chocolate ice cream, but I’ve never been of the mindset that one needs to end the night with a sugary bang. Maybe just a light ka-boom. For me, cheese supplies enough of that ka-boom. A little sweet, a little salty, and creamy and loving to everyone that it meets, cheese is its own dessert. Plus, it requires less time than carrot cake, souffles, cupcakes, tarts, and even fruit salad (if you count that as a dessert) to put together.
Read MoreLast night I taught one of my favorite classes ever at the Cheese School of San Francisco- Cremes & Bubblies, and in its honor, I’m creating a guide to pairing sparkling and creamy cheese today. Why is it my favorite? Two reasons. One, I love cremes and bubbles. Separate, together, at a dinner table, at a party, on the side of the road, however, wherever. Two, I loved this class because the students were into it.
Read MoreBelow I share with you photos from my tour at the Chalet Cheese Co-op- the only remaining Limburger producer in the country. If you see Limburger in the U.S. that is made in the country, it's Chalet. It may have a proprietary label, but it is always Chalet pumping the sweetly funky flavor out. Pick it up and note the dates on the label- they will guide you to finding a cheese age you love. And you will love one of them. More about Limburger in my forthcoming book.
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