Brie-illiant

At times, I admit, I have been quite lax about updating my blog.  Tonight, however, I've been inspired.  While making a tour of Whole Foods during my weekly grocery event,  I found a plethora of brie choices.  The fromager (cheese seller) I spoke with was very apt at discussing over 8 types of brie.  You should know that I plan on trying them all, eventually, and in no particular order.  

I finally decided on a Fromager d'Affinois.  A French, cow's milk double-cream cheese made in rounds.  It has a texture and appearance like brie, but goes through an ultrafiltration process. The process removes water and leaves nutrients, proteins and fat behind.  The ultrafiltration speeds up the cheese making process and cuts the timeline that it would take for a traditional brie to form by up to 60%.

After shopping for cheese, I shopped for a petit baguette, and found a whole wheat one.  

Total shopping cost:  $7.90

$6.50 for the Fromager d'Affinois, $1.40 for the whole wheat baguette.

Slice the baguette thinly.  Anyone who prefers crostini can quickly toast the baguette rounds in the oven.  I think it's easier to spread the cheese on the fresh bread, though.  It's much more forgiving. 

Whole Foods also offers 2 other flavors of the Fromager d'Affinois: black pepper and herb encrusted.   Watch for reviews soon on these variations. 

Anonymous Comment: 

"In your opinion, what is the tastiest cheddar or type of cheese to serve on or adjacent to french fries?  Also, what cheese would you recommend after a grueling soccer match?"

Dear Anonymous, 

I would actually recommend a stilton or blue cheese with a great basket of hot french fries.  Here's a link to a hot blue cheese dip that you can easily substitute with stilton.  It has bacon, garlic, cream cheese and blue cheese - served hot.  Fried potato wedges or cottage fried would work with this dip, too.

After heavy exercise is a good time to consume carbs to replenish the calories your body has used as energy.  A homemade pizza with fresh mozzarella is a good choice.  You can even get some made partly with skim-milk for a lower fat option.

Happy cheese shopping! 

~Cheese Guru

Wine and Cheese Party

A few weeks ago I hosted a small wine & cheese get together for some neighbors.  I used some of my new cheese boards and decorative papers.  

I wanted to try a new goat cheese as I've been stuck in a rut lately with the Montchevres.  So the cheesemonger suggested I try Cypress Grove Humboldt Fog goats milk cheese.  In actuality, it looked like a piece of white birthday cake - there is a tiny layer of edible vegetable ash running through the middle and the rind form a look-a-like frosting.  My guests were pleasantly surprised at how creamy and tangy it was.  I don't think I would buy it for every day use, but this cheese is a great departure for goats milk cheese enthusiasts. 

One of the more complex cheeses selected for the fete was a Black Mountain Welsh cheese.  It is a semi-soft white cheese in a black wax rind that's easy to remove.  The Welsh cheese contains subtle hints of garlic, white wine and herbs.  It can be easily paired with beer, rather than wine, if you have some non-wine drinkers at your fete.

I picked 2 cheddar cheeses.  The Borough Market cheddar was great with the wheels of pretzel bread and green apples.  The name Borough Market comes from a actual food market in London.  Neil's Yard Dairy has a booth there and is the chief retailer and exporter of this cheddar.  

To complement the British farmstead cheddar above, I chose a 3-year aged Wisconsin white cheddar - classic and well loved by all.

Numerous plates and baskets filled the table in an eclectic manner.  And I prepared most of the plates in front of my guests - this was unintentional as I was running a bit late, but it turned out to be a great conversation point.  How does one go about presenting the cheeses?  

I had been gifted a few packages of decorative paper leafs from my friend Cindy.  So I used these sparingly and artfully underneath the fruit (cut apples and pears) and the cheeses. It added a focal point to each tray and I thought it made the entire presentation a bit more polished and cohesive. 

All in all, the selections made for an interesting evening and my guests and I enjoyed discussing the wide variety in palates and pairings.