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Cut to the Cheese

Rusty - August 24, 2005

In December at Times and Seasons Kaimi wrote a fun little post about each permablogger at T&S being like a specific cheese. The ensuing discussion made me hungry as our eyes were opened to the world of cheese.

About that same time my wife and I discovered our local cheesemonger down the street. Almost every week we like to have cheese night, a dinner dedicated to the consuming of cheese. It usually ends up being three or four cheeses, a baguette, some fruit, and our favorite juice. We don’t know very many recipies that will take advantage of such distinct cheeses (plus, eating the stuff plain is a sure thing, always good).

So I’ve done what anyone of you would do if you were in my position: create a cheese blog. It’s a simple idea: when I try a new cheese I post a picture, describe it and mention how to prepare it. I’ve invited Kaimi and Gordon to be contributors as well.

If anyone is interested in learning (along with me) about good cheeses, drop by. Hopefully it will be fun.


  1. Love your cheese blog it is really pretty fascinating. Are most of these cheeses served at room temp or cooler (sorry if my ignorance shows)?

    Comment by kristen j — August 24, 2005 @ 2:59 am

  2. Kristen,
    Plead no ignorance. The purpose of that blog is for these kinds of questions.

    In answer, yes. If they are going on a cheese board to eat with bread or crackers or whatever, after a few minutes they will become room temperature (from being in the fridge). The soft cheeses become softer (which can be a good thing) but the hard cheeses remain virtually the same. You’re probably not going to want them to be out more than an hour or so though.

    Comment by Rusty — August 24, 2005 @ 8:57 am

  3. I epecially like Gruyere crumbled up and sprinkled over a salad. If Blue Cheese is too pungeant for you, try Gruyere.

    Cheese can be quite expensive. If there is one near you, check http:www.traderjoes.com/locations/index.asp for locations, Trader Joes has wierd and different cheeses you wont find at a typical grocery store, and they are reasonably priced, so you can experiment with without feeling like youre gambling. The ones near me usually have an assortment of soft goat cheeses and funky hard cheeses (funky = fungus-laden) in addition to traditional stuff.

    Also, any old-time Italian Deli will have aged hard provolone, romano, and parmesean wheels and theyll grind it fresh. Its so much better that way.

    Comment by Kurt — August 24, 2005 @ 10:02 am

  4. What a great idea.

    Comment by danithew — August 24, 2005 @ 11:58 am

  5. Here’s a link that might come in handy. I’ve only gone over there a few times but looks like a nice cheeseblog design.

    Comment by danithew — August 24, 2005 @ 12:03 pm

  6. Cheeseblogging

    At Nine Moons, Rusty announces the creation of a new blog devoted to cheese….

    Trackback by Blognitive Dissonance — August 24, 2005 @ 12:07 pm

  7. Dan,
    I’m familiar with that blog but the problem is that they don’t post very often. I hope we regularly update this thing. It’s a great resource though. And Dan, I expect your feedback and possibly some posts from you, being that you now live in Manhattan and have easy access to the best cheeses in the world.

    Comment by Rusty — August 24, 2005 @ 12:08 pm

  8. Rusty, I noticed the same thing. I had them in my RSS feed and it was pretty dormant.

    I’m honored at the invitation but I feel so ignorant about cheese that I hardly dare to venture. If I taste one of them I might be able to offer a brief comment. As you have already pointed out, Kaimi dazzles in this area.

    Comment by danithew — August 24, 2005 @ 12:13 pm

  9. Vive la fromage! Vous des Américains ne savez rien au sujet du fromage. Allez au diable!

    Comment by J. Stapley — August 24, 2005 @ 12:32 pm

  10. As always I can’t hardly understand what J. Stapley is talking about again!

    Rusty, does sharp Tilamook cheddar (rather than cheap Albertson’s mild cheddar)on Ritz crackers count as anything?

    Comment by don — August 24, 2005 @ 1:15 pm

  11. Stapley, “la fromage”??? Pauvre idiot.

    Comment by Steve Evans — August 24, 2005 @ 1:53 pm

  12. Ouch. N’est-ce pas?

    Comment by J. Stapley — August 24, 2005 @ 1:56 pm

  13. Dan,
    No, what I’m suggesting is for you to go to Zabar’s and do a little tasting/buying and report back. It’s your duty as a Manhattanite.

    There’s nothing wrong with Tilamook, for what it is. The purpose of this blog is to suggest how much other stuff is out there, if you’re interested. The last thing I’d want is for someone to think the site is for pretentious snobs. That being said, a nice Carr Valley 4-8 year aged cheddar would be much better :)

    Comment by Rusty — August 24, 2005 @ 2:07 pm

  14. Hey, hey, dont knock Tillamook Cheese, their vintage extra sharp white cheddar has won awards, and their factory tour is pretty cool. For Oregonians, Tillamook is #1. I do hate their cheese curds though.

    Comment by Kurt — August 24, 2005 @ 2:26 pm

  15. Hey Kurt thanks for the Trader Joe info. I am definitely interested in trying new cheeses after seeing Rusty’s blog but here in the Phoenix area I wasn’t sure where to begin.

    Comment by kristen j — August 24, 2005 @ 3:29 pm

  16. Given that my cheese adventures as of late are pretty much limited to Boursin, I look forward to expanding my knowledge on the cheese blog. In fact, I don’t even know if you can buy Boursin in SLC. They had it at Costco in Boston, but I can’t find it here.

    Comment by a random John — August 24, 2005 @ 7:22 pm

  17. I love, love, love cheese. Wensleydale cheese is my favorite. But cheese makes me fat, so I can’t eat as much of it as I’d like. And all the low-calorie cheeses are really gross.

    Yeay, cheese!

    Comment by Tess — August 24, 2005 @ 10:32 pm

  18. Thanks for rubbing my lactose intolerance in my face, Rusty. Next you can start ice-cream and pizza blogs.

    I’ll just go and eat my rice cheese in the corner by myself…(sniff).

    Comment by NFlanders — August 25, 2005 @ 3:25 am

  19. Ooh, ice-cream blog, great idea! HA! Actually Ned, my pitty for you runs deep. Milk products are my sustinence. In fact when I lose the Spirit I just fill that void with a glass of milk and a nice piece of aged gouda and I’m fine :)

    Comment by Rusty — August 25, 2005 @ 9:46 am

  20. Virtually all cheeses are lactose free (that’s what the bugs eat). Only fresh cheeses (a very small portion of cheeses that are available in the grocery store) have lactose. So Ned, eat up!

    Comment by J. Stapley — August 25, 2005 @ 8:19 pm

  21. So this is what all the cheese refrences are about? Maybe I’m a step closer to being “in the clique” since I’ll get the cheese jokes now.

    Comment by KyleM — August 20, 2007 @ 10:12 pm