Where: King Soopers located at 2810 Quebec Street Denver, CO 80207!
Who: Murray’s Cheese Master Jessie J and her team will take you on a journey of
wonderful cheeses from Colorado, the Pacific Northwest, California, Vermont and Europe!!
When: Today!! Cake cutting at 9am this morning!
Be sure and stop by and tell Jessie J ”The Cat Sent Me!!!”
Williapa Hills Cheese handcrafts farmstead and artisan sheep and cow milk cheeses on a historic farmstead in southwest Washington on the banks of the Chehalis River. In 2007 our Grade A Dairy was licensed and in 2008 we began production as a Licensed Dairy Processor. Along with our three young children, we have worked hard to achieve our dream of a family farm and creamery.
The Lady and I have known Stephen and Amy since The Wedge in 2009. That is when we fell in love with their cheeses and I had the honor to interview Stephen as part of our “Meet the Cheesemakers” series in 2012.
Willapa Hills Cheese produces some of the best blue cheeses in America. Their Big Boy Blue won a Blue Ribbon in 2012, placing it in a select group of American artisan cheeses. The farm is proud to be a local employer and attracts interns from all around North America. They welcome community members and friends, new and old, to visit the farm, sample some cheese and enjoy the natural beauty of the Willapa Hills.
When The Lady and I got the email asking us to become “Squareholders” in Willapa Hills Cheese to help them grow their business, we didn’t hesitate. We wish we could do more but perhaps you can help Stephen and Amy realize their next dream and join us in loaning them a total of $20,000 through Community Sourced Capital. You can buy one to five “Squares” for $50.00 each during this campaign which continues for the next twenty-seven days … so don’t wait… do it now. Please!!!
Back in the cheese day… The Lady discovered a cheese blog, The Cheese Chronicles, written by Sarah Marcus, an Oregon Cheesemaker and Owner at Briar Rose Creamery. Sarah writes about her journey making cheese in Dundee, Oregon. While at the Oregon Cheese Festival, The Lady was delighted to meet Sarah and her husband, Jim Hoffman.
Sarah has an easy smile which welcomes you into her world of chevre. Her enthusiasm and passion for her cheeses is evident the moment she begins to tell you about her “babies”. ↓ Read the rest of this entry…
The Lady is in Knoxville, Tennessee and I’m stuck in the Pacific Northwest with The Man.
It’s Sunday at The Masters… one of my favorite days I normally spend with The Lady eating fried chicken and pimento cheese sandwiches… Sunday at The Masters is a traditional family day and I miss The Lady, as does The Man… hopefully she misses us as well…
On Thursday all three of us watched the first day of The Masters and The Man and I watched her packing… The Masters was more fun to watch… when she gets out her big suitcase I know she’s leaving town for a long time… I don’t like that… she will pay upon her return…
Before she left us behind… again… she tried to appease The Man and me by making pimento cheese with a twist…
She made her traditional pimento cheese using Tillamook Medium Cheddar and Tillamook Vintage White Extra Sharp Cheddar, pimento and mayo plus a little freshly ground pepper. She prepared 2 cups of macaroni, drained it and poured it on top of the pimento cheese. She mixed it together and voila… pimento mac n cheese…
It was so creamy and tasty… I’m hoping The Lady is missing me as much as I’m missing her… something tells me she is…
LeeAnn Zubay
Today we are pleased to introduce you to LeeAnn Zubay, ACS CCP Cheesemonger and Owner, with her husband, Jerry, of ZZest Market and Cafe in Rochester, Minnesota. Like The Lady and me, LeeAnn understands that sometimes if we don’t “toot our own horn”, it may not get tooted… so in her own words…
“My passion for gourmet food and cooking began in grade school. My mother worked part-time so I jumped at the chance to help out with dinner. My specialty was pizza burgers and lasagna. I read and re-read Betty Crocker and The Bisquick cookbooks, (the only two my mother owned.) Soon, I was making cheese soufflé, cheesecake and Bisquick sweet rolls. So began my love of collecting and reading cook books like novels. I bet I have 200 books now along with my beloved Bon Appetit magazines, that I wish I could say are catalogued, but are really just jammed in a cupboard for 30+ years. You know, just in case…)” ↓ Read the rest of this entry…
