McDonald’s France Introduces AOC-Protected Cheese Burgers, Washington State University Releases Oregenato… and Palmetto Cheese Debuts – Marcella The Cheesemonger International Guilde des Fromagers
Read My Latest Blog Entry

McDonald’s France Introduces AOC-Protected Cheese Burgers, Washington State University Releases Oregenato… and Palmetto Cheese Debuts

The Lady has been “under the cheese weather”… while in Italy, she began to feel poorly and the puniness accelerated over the coming few months. It crested last week with the removal of her gall bladder… but today, she is back, with lots of energy, lots of ideas and you know what this means… my days of cuddling up in bed with The Lady have come to an end and it’s back to the “cheese mines” for both of us…

The worst part (for me…and I am the center of the universe) of her gall bladder misery was that she had to stop eating dairy products and fat in general… which meant the Halcyon Days of cheese at The Manse came to a screeching halt… it was a sad and bleak time for The Man and moi, your favorite Feline Foodie whose heart belongs to The Lady first… but followed closely by cheese…

It will be a few days before the platters start to roll and the mac n cheese flows freely… but there is light at the end of the tunnel and it glows brightly in an annatto  mist.

One of the things The Lady tried to stay up on was cheese news and thought she would share a few of her favorite finds of the last week.

Now, The Lady and I are not sure what’s going on in France… either McDonald’s has hired a genius marketing cheese guru… or the world is coming to an end… but starting this week, you can buy three cheeseburgers on fresh baguettes  with your choice of AOC- Protected Chevre, Cantel or Bleu… Holy Smokes… The Lady has not been inside a McDonald’s in more than 25 years… but this might be enough to get her back in the door…

Washington State University, home of the world-famous, canned Cougar Gold, released a new flavor this week: Oreganato: their famous cheddar with dried tomatoes and fresh oregano. WSU produced only 800 cans in this first batch which is expected to last about two months at their Pullman Campus. You can order yours here. But don’t wait… cause when it’s gone… it’s gone…

Another Pimento Cheese hits the grocery shelves in the northern US. This one from Pawleys Island, South Carolina, calling itself, Palmetto Cheese: Pimento Cheese with Soul. Sounds like they have the right ingredients: a premium sharp cheddar and Hellmans Mayo with a production twist to make it spread like the homemade kind. I sure hope this is a success… there is nothing worse than inferior pimento cheese spread. You have to go along way to beat the one The Lady makes which is from a handed-down several generations recipe she pried from the hands of Miss Anne…  for more information on Palmetto Cheese, just click here… Check out The Family Jewels Pimento Cheese Recipe by clicking here. The final secret is spreadability: TIP: let your pimento cheese warm to room temperature before using.

You can expect more frequent updates from the cheese mines now that The Lady is able to spell-check and type for me… if only I had that opposable thumb thing going for me…

 

 

 

 

%d bloggers like this: