Marcella The Cheesemonger
A Feline Foodie shares his thoughts about cheese…and humankind.
Monthly archive February, 2009

Champignon, the Mushroom Brie

Vegetarian – Suitable Cheese Kaserei, a German-based Cheesemaker, loves to add flavors to their Bries and triple crèmes. I think that’s a terrific idea…I’ll make a few of my own recommendations later in this post… Champignon, which means “mushroom” in German, is a luscious double crème with, you guessed it, mushrooms added. The mild mushroom flavor...

The Beemster Cheese Family

  The Lady was thrilled this week when three varieties of Beemster Cheese arrived at her Kiosk: the twenty-six month aged “XO”; the sublime “Vlaskass” and the delightful mustard-seeded “Mustard Seed”. All three became the centerpiece of the Gouda section of her Kiosk.   The Beemsters (Note they are sitting next to The Lady’s most-favored...

Jarlsberg…Swiss or Norwegian Cheese?

Actually, it’s both. Its Creator, a Norwegian farmer, Anders Larsen Bakke, invented this cheese in the 1850s after being taught the art of cheese making by some friends who made cheese in Switzerland. He lived in the County of Jarlsberg. In the early 1900s, production of this cheese ceased. However, in the 1950s a Professor...

Pecorino Toscano

This sheep’s milk cheese is milder than its more famous cousin, Pecorino Romano. It is a DOP-protected cheese made in Tuscany after a migration of Sardinian shepherds in the 1960s and 70s. The young version of this cheese has a mild nutty flavor and makes a pleasant addition to a cheese platter; is excellent as...

Pecorino Romano

Raw Milk Cheese A hard, salty cheese that is generally used for grating, Pecorino Romano was eaten by the legionaries of ancient Rome. The recipe is the same today as it was then. Varro and Pliny, the Elder wrote about this cheese 2000 years ago. This cheese is produced from sheep (the Italian word for...

Asiago

The Lady told me that her cheese Mentor and good friend, Rebecca, loves Asiago. If it’s good enough for Rebecca, it deserves to be reviewed by this Feline Foodie. Asiago is a DOP-protected cheese and depending on its age, assumes different textures depending on its age. As a young cheese, it is smooth and creamy...

Abondance

The Lady’s good friend, Amy aka The Queen of Cheese, gave her a hefty wedge of Abondance to bring home and have me sample. Let me start by saying that after The Lady and The Man, I love Amy, The Queen of Cheese, the best. I weep at the kindness The Queen has shown. This...

If You Build It, They Will Shop

The Lady has a new job. She’s still a Cheese Steward; but she was promoted to “Lead” at another store that recently added a Cheese Kiosk. She had the task, along with her friend, Amy, the Queen of Cheese, to build the kiosk from the risers up. Craig, who is working with The Lady, assisted...