Ohio Valley Cheese Guild

In Caseus, Veritas

2 notes

Cheeseball recipe & related cheese recipes

culinarybites:

click title to go to cheeseball recipe, or click on of the related recipes below:

6 notes

The Art of Cheesemaking (alpine and blue cheese)

An artisan approach to cheesemaking

April 28th and 29th

Hosted by Canal Junction Farmstead Cheese in Defiance OH

Cost: $550 for both days, tuition includes lunch and continental breakfast.

Register by calling 314-517-4397, ask for Cheese workshop registration.

Filed under cheesemaking cheese making cheese workshop

Notes

pootieparty: Oh, Sottocenere. I discovered this semi-soft cow’s milk cheese on a summertime sojourn to Cowgirl Creamery’s shop in the Ferry Building last year. It is a mild cheese from Veneto packed with black and white truffles. The rind is ash, so you must be very careful to avoid it. A mouthful of ash will surely ruin any enjoyment of the good bits.

pootieparty:

Oh, Sottocenere. I discovered this semi-soft cow’s milk cheese on a summertime sojourn to Cowgirl Creamery’s shop in the Ferry Building last year. It is a mild cheese from Veneto packed with black and white truffles. The rind is ash, so you must be very careful to avoid it. A mouthful of ash will surely ruin any enjoyment of the good bits.

1 note

thecheeselog: Montchevré Crottin Goat Cheese:Not to be confused with Crottin de Chavignol. Montchevré’s take on the classic goat cheese is the perfect start to any number of recipes. I bought a three pack that included a round each of pepper, garlic and herb, and plain. On its own, the plain is awesome with olive oil and balsamic or stuffed inside a chicken breast with sun dried tomatoes like this one. Soft, creamy and easy on the tongue.Bottom Line:This is pretty much a typical grocery store goat cheese. Not award winning (actually it is) but not bad either. Text and photos © 2010 Isaiah Brookshire

thecheeselog:

Montchevré Crottin Goat Cheese:

Not to be confused with Crottin de Chavignol. Montchevré’s take on the classic goat cheese is the perfect start to any number of recipes. I bought a three pack that included a round each of pepper, garlic and herb, and plain. On its own, the plain is awesome with olive oil and balsamic or stuffed inside a chicken breast with sun dried tomatoes like this one. Soft, creamy and easy on the tongue.

Bottom Line:

This is pretty much a typical grocery store goat cheese. Not award winning (actually it is) but not bad either.

Text and photos © 2010 Isaiah Brookshire

Notes

nottobethefatkidbut: Triple cream. Who doesn’t love a cheese that comes in triple cream. This Brie came to the house via the Darien Cheese Shop in Darien, Connecticut. Every year before Thanksgiving and Christmas, we wake up early, grab large coffees and newspapers and stake out the opening of the cheese shop, as to be in the front of the line to grab our selections. This Brie was entirely worth it, and it was one of many delicacies.

nottobethefatkidbut:

Triple cream. Who doesn’t love a cheese that comes in triple cream. This Brie came to the house via the Darien Cheese Shop in Darien, Connecticut. Every year before Thanksgiving and Christmas, we wake up early, grab large coffees and newspapers and stake out the opening of the cheese shop, as to be in the front of the line to grab our selections. This Brie was entirely worth it, and it was one of many delicacies.