Look, Smell, Feel, Taste, Pair
For best results, start with room-temperature cheese.
Refrigeration dulls the flavor.
We all know Trader Joe’s is lit with deals and tasty treats, but they can also fulfill your daily cheese needs.
Although nothing beats a visit to a real cheese counter, Traders Joe’s is a reliable, convenient, and
affordable place to satisfy your daily cheese needs in the meantime.
Next time you find yourself stuck in front of the cheese display at Trader Joe’s,
let these 5 tips guide the way.
What’s My Name? Bellamy Blue
What Kind of Cheese Am I? A raw cow’s milk blue cheese rubbed with Alderwood smoked salt and cloaked in black wax
Where Am I From? Sequatchie, Tennessee
Three Words That Describe Me: Smoldering, moody, and a little nutty
Fun Fact: I’m named after Bellamy Cave, the world’s first manmade bat cave in northern Tennessee
What Do I Smell Like? Like fresh grass, with a whiff of charcoal embers
What Do I Feel Like? Moist and crumbly like a fudge brownie
What Do I Taste Like? Savory and robust, with lingering notes of roast peanuts
Favorite Foods: Keep me savory with cured meats, pickled vegetables, and olives.
Sweeten me up with dark honey, chocolate peanuts, or this banana jam.
Favorite Beverages: I need something strong and bold like me.
Pour me a pint of oatmeal stout, port wine, or mild Scotch.
Where to Find Me: Look for me at specialty grocers like Whole Foods
or ask your nearest cheese shop if they carry me. You can also find local retailers here
Look for the label:
Special thanks to In Demand Cheese for sending over this beautiful wedge of Bellamy Blue!
I’ve been spooning this blue cheese dip into my mouth.
I think I’m addicted – I really can’t resist it’s sweet, fluffy funk.
Y’know some say cheese is dairy crack.
It’s because casein, a milk protein, releases opiates that trigger dopamine receptors.
It’s similar to the effect of heroine on the brain.
That’s one reason why eating cheese is so euphoric
Don’t let this happen to you.
If you know these 5 cheese types you’ll be able to describe any cheese you’ve had
You’ll also know what kind of cheese you like most.
Even if you 🖤 all of them, this’ll come in handy when you’re trying to buy cheese.
Nearly any cheese fits into these 5 simple categories:
fresh, bloomy, washed, pressed, and blue.
It finally feels like fall here in Chicago and I’m ready for roasted root vegetables, spiced apple pie, and too much whiskey.
You know what goes well with all of those things? Bleu d’Auvergne, a mild and rustic blue cheese from France.
It’s affordable, widely available, and easy to pair with any combination of fall flavors,
from spiced pumpkin to caramel apples.
You can crumble it on almost anything. Here are three bites to inspire all your bleu fantasies.
What’s My Name? Bleu D’Auvergne
What Kind of Cheese Am I? I’m a creamy blue cheese similar to sheep’s milk Roquefort, but I’m made of cow’s milk.
Where Am I From? The Auvergne region of France.
Three Words That Describe Me: Modest, friendly, and flirtatious
Fun Fact: I was created in 1854 by a pharmacist – so I can cure you of the bleus 😉.
What Do I Smell Like? Fresh grass and lemon.
What Do I Feel Like? Creamy and slightly crumbly like a fudge brownie.
What Do I Taste Like? Rich buttercream with a gentle kiss of lemon. I’m one of the friendliest members of the blue family – even the blue cheese skeptics tend to fall for me.
Favorite Foods: I love the hearty, rich flavors of fall, like fresh pears, roasted root vegetables, and sautéed mushrooms.
Favorite Beverages: I like all things dark and sweet. Try me with a glass of sherry, a malty brown ale, or a Manhattan with bourbon.
Where to Find Me: I’m very easy to find at supermarkets like Mariano’s and specialty food’s shops.
What I’ll Cost You: $15-20 per pound.
Special thanks to Peterson Cheese for sending me over to the Cheese Sex Death headquarters!
Last weekend, I went to New York City to attend The Cheesemonger Invitational. I packed in as much food, drank, and culture as physically possible during my three days in town. I even got to see some of the pride parade! ✔️
Here is a quick recap of the my foodie adventure in NYC!
Simply put, the rind is the outer skin on a wheel of cheese that forms during the cheesemaking and aging process. There are three types of rinds: bloomy, washed, and natural rinds.
OK, enough with the fancy monger talk. Are you supposed to eat these things or nah?
Here’s a phrase I hear too often: “Gosh, I’d love to have that much cheese in my fridge, but the problem is I’d just eat it all in one sitting.” Artisan cheese is one of the healthiest foods out there when you eat it in the right quantity. To pursue a diet that’s both cheesy and wholesome, we must learn what a healthy portion of artisan cheese looks like. In terms of weight, a modest serving is about an ounce. Depending on the type of cheese, an ounce can have anywhere from under 100 calories to almost 200 calories, as well as varying ratios of fat to protein. With all high-quality cheeses, however, those are going to be some of the most fulfilling, nutrient-dense calories available. Cheese has everything you need to survive except fiber and vitamin C. This makes a portion of cheese, in addition to an ideal snack to replace empty calories, an ideal main component of a dish, replacing the meat, fish, or tofu you might otherwise use.