A cheese for every sign in the zodiac and also what to pair with it.
Grayson from Meadow Creek Dairy
Just in time for your cheese-mas shopping!
My second piece of cheese merchandise is officially for sale.
Now you give the gift of crunchy, nutty gouda
to the cheese lover in your life!
Click here to purchase.
What’s My Name? Marieke Gouda Aged.
What Kind of Cheese Am I? A raw cow’s milk gouda, made with local milk using an Old World Dutch recipe and aged 9-12 months.
Where Am I From? Thorp, Wisconsin.
Three Words That Describe Me: mature, charming, and rugged.
Fun Fact: I’m a Wisconsin original, but I’m made using cultures and equipment imported directly from Holland.
What Do I Look Like? Champagne-colored paste studded with crystals, enrobed in an orange rind.
What Do I Smell Like? Tangy and sweet, like butterscotch.
What Do I Feel Like? Firm and flaky with a crunch from the Tyrosine crystals.
What Do I Taste Like? Wholesome and buttery, with robust notes of toffee
Favorite Foods: Shave thin slices of me onto baguette and dollop with fig preserves or drizzle me with bourbon caramel and pair with apples.
Favorite Beverages: Strong and stirred whiskey cocktails bring out my caramel sweetness. Contrast my sweet side with hot black coffee or a dark, burly stout.
This maple bacon french toast grilled cheese sandwich puts all the
savory and sweet breakfast flavors together.
You know when you can’t decide between a cheesy egg dish and
something smothered in maple syrup?
This is what your body really wants.
Just imagine your mouth filled with cheese,
a mixture of hot yolk and syrupy bacon fat dripping down your chin.
I entered this greasy, gooey goddess into the Grilled Cheese Recipe Showdown.
She pairs well with hot coffee and a hangover.
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, aged, and blue.
I’m stepping up my queso game with Marieke Cumin Gouda, a raw cow’s milk cheese from Wisconsin that’s studded with whole cumin seeds. This cheese tastes exactly like tacos all by itself. I love snacking on it plain and simple, but this quesadilla highlights its best qualities.
The cumin seeds season the smoky black beans and the sweet gouda sizzles caramel onto the corn tortillas.
Summer berries are just about at peak season and my favorite way of eating them is with a little cheese.
Together they make for a healthy, delicious, and easy meal that you can enjoy any time of the day from breakfast to dessert.
Look to balance the flavors of the fruit with the cheese: try tart fruits with rich cheeses and sweet fruits with salty cheeses.
Here are four plating ideas you can enjoy with summer berries, but do experiment on your own!
Most people don’t realize that cheese is a seasonal food, like any agricultural product. Beautiful cheese made from spring milk is only available for three months out of the year, starting in early summer after the cheese has cured and ripened. The fresh new blades of spring grass make a terrifically nutritious meal for a grazing dairy cow. That grass, in turn, creates stunning milk and delicious cheese.