Aged Gouda pairs amazingly well with some of our Valentine favorites: chocolate and Port. This classic aged Gouda has a wonderful melt-in-your-mouth rich taste: buttery, slightly sweet and intense, with walnut and caramel overtones. “Flavor crystals” occur naturally and add exquisite texture and taste. Save $6/lb. through February 14, 2012.
So it’s the New Year, and we’re all trying to lose those extra holiday pounds, right? And, if you’re like me, this year (just like every other year) you’ve vowed to cut out all fatty foods (including cheese), reduce your portion sizes and eat a bland diet of brown rice, lean protein and copious amounts of vegetables. Sound familiar?
If you’re like me, French fries are merely the delivery vehicle for ketchup — and boy do I love ketchup! Well, the same is true for crackers and bread — I only eat them with cheese because picking it up with my hands can get quite messy (well that and after I’ve licked my hands clean from the first bite, my friends usually frown upon me digging back in again).
Every year around the holidays, baked Brie becomes the talk of the town. But to be honest, until I tried this recipe I was ready to kick it to the curb.
The oozy, garlicky, salty creaminess made me wish I’d dipped in a larger chunk of bread, or at least made a double batch. But you don’t have to take my word for it — make it yourself! We’ve even got all the ingredients you need, no hard work required.
Have you ever heard the saying “A slice of pie without the cheese is like a kiss without the squeeze” and wonder, are they serious? Us too! Well it turns out that this came from a tradition that originated in England back before apples were sweet (apparently all apples used to be tart — go figure).
Whenever I think about figs, I think back to my childhood and my first Fig Newton … which, to be honest, was not my favorite cookie ever. But as I got older and into the cheese business, I realized that the fig can be so much more — in fact, it’s rather tasty and surprisingly versatile.