A Modern Guide for Cheese Lovers
One of my favorite meals is a wedge of cheese and a cold brew. The way beer bubbles slice right through the mouth-coating fats in the cheese is so delicious. It’s also extremely easy to pair them – you just have to figure out what you’re in the mood for and how to find some balance with the flavors.
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Here are my favorite cheesy, sexy, or gothy picks to help you with your holiday gift giving this year. It’s very food and booze heavy, with an emphasis on local, artisan goods. I hope you enjoy.
All pictures link back to orginal photo source and retail locations or online store.
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Be honest and respectful in your communications, and you’ll receive the same in return… or you will most of the time. But fuck the haters. Express yourself and put something out there. We all have different backgrounds and perspectives, and that leads to misunderstandings, judgements and assumptions. Have an open mind, heart and ear to others, and share you ideas too.
Every week I host Cheese Church on Sundays, during which I flood Instagram feeds with four sensual images of cheese, each more sultry and delicious than the one before. Last week, I decided to turn Cheese Church into a conversation, so I hosted my first Twitter chat. A group of my cheese-loving friends used my hashtag (#CheeseChurch) to engage in discussions about the cheese we ate that week and surprising pairings that we’d come across. I had a small group and pretty basic questions, but I think there is real potential for some fascinating interaction within the cheese and food community through Twitter Chats and social media in general. If you think about it, these kinds of communication are what move us humans forward.
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It’s Fromage FridayAmerica produces a lot of incredible cheeses and it really makes me proud to live in this country. Sure, we’re young, we might not have a whole lot of culinary cultural history, and the regulations regarding raw milk are just plain silly, but according to the World Cheese Awards, the best raw-milk cheese in the world comes from Vermont. It’s Bayley Hazen Blue from the Cellars at Jasper Hill, an unstoppable creamery that’s one of the best in the world. And it’s 100% American.
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