|Posted by Maddie on September 23, 2013 at 11:50 PM||comments (0)|
I thoroughy enjoyed the selection of crostini appetizers and the foccacia with a tasting of three olive oils, the cheese plate wasn't as satisfying. Why? The small portion. While the cheese plate selection consisted of five cheeses that created a well-rounded combination (Fromage De Chevre (Goat), Robiola (Cow), Manchego (Sheep), Gorgonzola Dolce (Cow), and Rochetta (Cow, Sheep, Goat), the size was surprisingly small--I felt like I was almost eating the scraps Zabar's cheese counter hands out at the end of the workday...
In the center of the plate was rosemary, a giant fig, fig jam, and marcona almonds. I especially enjoyed the fig and the fig jam the most, considering that the portion of the cheese was extremely unsatisfying. I have to say I have tasted many cheese plates all over Manhattan, but this was the smallest cheese plate to date. And it's not like the cheeses were that special.. You can get your fill of Manchego, Fromage de Chevre, and Gorgonzola Dolce at Fairway, Zabars, or Citarella (for those New Yorkers out there).
If you ever make it out to Fig & Olive, fingers crossed you get larger portions than me!!
|Posted by Maddie on June 24, 2013 at 6:20 PM||comments (0)|
I was ecstatic when I found out that Citarella was selling Rogue Creamery's Smokey Blue. I normally only indulge in blue cheese at restaurants in small quantities, but this is one of the special few times when I actively ask the cheese guy at Citerella for a half a pound of blue to bring home and (almost) finish before dinner. A crumbly blue, Rogue Creamery's Smokey Blue has a distinct smoked flavor that offsets the usual sharp flavor and is a favorite to those who rarely enjoy blues.
The cheese-obsessed person i am, this has been my replacement for popcorn during a movie and I've exchanged my midnight ice cream scoop for a sliver of this. It's just that great!
Crumbly, smokey, sweet, tangy, I love you Smokey Blue.
|Posted by Maddie on April 1, 2013 at 1:05 PM||comments (0)|
Last weekend, I had the pleasure of eating at Parc Brasserie in Philadelphia's Rittenhouse Square. It was a great atmosphere and I ate my carbs for the month in this one sitting. No surprise, when I saw the French artisan cheese on the menu, I knew a cheese plate would be my entree. After we ordered, we were graced with a full basket of bread just for our table. Because eating bread with cheese mutes the cheeses' flavor, I had multiple slices before sampling cheese.
Tonight's cheese plate, served with apples, marcona almonds, apple butter, and hazelnut honey, consisted of Idiazebel (raw Sheep milk from Spain), Beemster (pasteurized cow milk from Netherlands), Pont L'eveque (pasteurized cow milk from Normandie), Moses Sleeper (pasteurized cow milk from Vermont), and Marzolino (pasteurized sheep milk from Tuscany). Overall, while I enjoyed them all, no one cheese stuck out to me. If I could sum up the entire cheese plate in two words it would be mild and creamy. My notes below literally contain mild for almost every cheese.
Here are more of my thoughts on Parc's cheese plate. They were all so mild, I didn't feel that there were that many adjectives I could use to describe them. While I enjoyed them all, I wish there was more variety. The cheeses were either the texture of brie or semi-soft cheeses. I would suggest adding a blue cheese or sharper cheeses for a more balanced plate.
The hazelnut honey was tasty however it did not complement any one cheese. I used the honey on the mildest of the cheeses, the Moses Sleeper, just to give it a flavor kick. The apple butter unfortunately did not complement any of the cheeses.
Idiazebel (+1): mild yet herby
Marzolino (+2): farmy and mild, rind not edible
Beemster (+1): Caramel, sweet, toothsome, tastes like smoked gouda
Moses Sleeper (+2): mild, creamy, tastes like a mild Brie, edible and tasty rind
Pont L'Eveque (+2): creamy, nutty, semi-edible rind
Thanks to Parc Brasserie for a great dinner! While this post sounds harsher than it should be, I would like to emphasize that the cheeses were all very good, I would order all of them again, however maybe separately; I honestly felt like I only ate 2 cheeses rather than 5 because of how mild and similar the cheeses were.
|Posted by Maddie on February 23, 2013 at 7:25 PM||comments (0)|
CSI: NY's " White Gold" (Season 9 Ep 13 ) Air Date: 02/01/13
On the CSI:NY episode that aired on 02/03/13, "White Gold," there were deaths due to cheese because the ground mozzarella looked like cocaine. The episode's title, "White Gold" refers to cheese smuggled from the U.S. to Canada because of cheaper prices in the U.S.. Apparently, according to the show's plot, the pizzeria owner (whose nephew was killed) said that "greaseballs" came in here and spoke about how cheese was cheaper here in the U.S.. The "greaseball" Canadians said if the pizzeria owner "found a way to get the cheese over the border, [the pizza shop owner] could make 4 bucks a pound. Smuggling cheese-- no risk high reward."
(Shapshot of CBS's CSI:NY "White Gold" Season 9 Episode 13 with two NYPD CSIs realizing that the killer had probably mistaken cocaine for the blocks of mozzarella cheese. See bottom right corner of photo)
The murderer had mistaken cheese for cocaine, which is why when he saw the pizza shop owner's nephew loading blocks of cheese into a secret compartment of a van, the murderer thought by obtaining the cheese/cocaine, he could make millions.
Later when the murder is brought in for questioning, the NYPD says,
"Cheese. You murdered two guys over some cheese?"
Just thought I would inform you all that cheese is now the center of crime show drama. I love cheese but rest assured, not enough to kill for it. But, I do in fact think the nickname "white gold" suits how much I value fancy cheese.
Did you watch the episode?
|Posted by Maddie on January 20, 2013 at 4:15 PM||comments (0)|
On New Years Eve, my family had dinner at Cafe Spiaggia. I heard that Cafe Spiaggia had a phenomenal cheese selection, which is ultimately why we decided to come here for dinner, but I was not impressed at all. Maybe because it was NYE, and there was a set cheese plate? However, the selected cheeses were all mild, boring, and the three cheeses tasted the same: bland. You would think that on an important holiday, Cafe Spiaggia would bring out their selection's finest. I found myself enjoying the honey accompaniments more than the cheese itself--maybe it was because the honey completely masked the litte flavor the cheeses had to offer. The berry jam also tasted sour. I never complain about prices either, but considering how small the wedges I received was, I needed to comment.
Maybe I have become jaded after visiting Terzo Piano, but I couldn't even finish Cafe Spiaggia's cheese plate, and that NEVER happens (even considering how small the wedges were.)
My notes on the three cheeses I sampled and their ratings are below:
As a reminder, -2 = absolutely revolting, +2 = amazing, will definitely have again, NEED to have it again:
The La Tur (Goat): fluffy. think whipped cream cheese without the flavor--was literally eating whipped milk -1
The Pecorino (Cow): While earthy, it was mild and tastes like your deli Provolone -1
The Morbier Blue: -1 tastes better with honey, While I generally enjoy Morbier, the -1 is for the poor pairing with the soured berry jam.
What a shame, Cafe Spiaggia is also said to be Michelle Obama's favorite Chicago restaurant.
Let me know if you have been to Cafe Spiaggia/Spiaggia before and have tried the cheese and loved it! Maybe I was just unlucky, but please let me know!
|Posted by Maddie on January 4, 2013 at 1:35 PM||comments (0)|
Over winter break, my family and I went to Chicago. It was our first time being in the Midwest (asides from stopping at the Chicago O'Hare airport on our usual trips West) and we had a great time. We had great food--great cheese and deep dish pizza-- and we decided that we want to go back soon--just during a warmer season. I now understand why Chicago is nicknamed the Windy City.
(Image above: Left to Right, Up to Down: 1) Terzo Piano Seasonal Cheese Menu: Evalon (raw goat's milk), Cottonwood River Cheddar (raw cow's milk), Rush Creek Reserve (raw cow's milk), Yulekase (raw cow and sheep's milk), Nancy's Camambert (pasteurized sheep and cow's milk), Bid Ed's (raw cow's milk), Tilston Point (raw cow's milk), Vermillion River Blue (raw cow's milk) 2) Terzo Piano's cheese cave 3) My Terzo Piano cheese plate)
When we were inside restaurants, protected from the violent wind outside, we could enjoy what Chicago had to offer. On our second day, we went to The Art Institute of Chicago to see some of Monet's finest. No longer hungry for art, but now for food, we looked at the different dining availabilities at the museum and came across Terzo Piano. I was so excited to see that not only did they just have cheese, they had my absolute favorite cheese of all time: Rush Creek Reserve (raw cow's milk)! Usually I like to sample as many cheeses as I can on a cheese plate, but because RCR seems relatively harder to find, I asked for a double order of Rush Creek and Yulekase (raw cow and sheep's milk) as my three cheeses. I hope you take away from this blog post either 1) to visit Terzo Piano or 2) try Rush Creek Reserve!
Comment below if you have any other cheese places to visit in Chi-town. Can't wait to visit again!
(Left to Right, Up to Down 1) Terzo Piano Menu, 2) My sister and I admiring art, 3) The Art Institute of Chicago Back Entrance)
|Posted by Maddie on December 3, 2012 at 12:45 AM||comments (1)|
Whenever I come back to Manhattan for break, I'm upset to leave the comfort of my new home--my college campus, but happy to come back to family and good food. My third night back, the first night being the night of the Debutante Ball, I convinced my parents to go to Landmarc, which is in the Time Warner Center at Columbus Circle. After a ton of Black Friday shopping, we had an early and much needed dinner at Landmarc, where I ordered my go-to entree: a cheese plate. Here are the 5 cheeses on the plate. Once again I used the Artisanal Cheese Company's Rating system I learned from Maitre Fromager Max McCalman: -2 (Dislike), -1, 0 (ambivalent) 1, +2 (Love)
From Left to Right:
La Tur (Cow, Goat, and Sheep's Milk, Italy): +2: Really creamy, herby, tangy
Castelrosso (Cow's milk, Italy) Sheep; 0; mild like manchego
Humboldt Fog (Goat's Milk, United States): 1; powdery, airy, mild, toothsome
Shropshire (Cow's milk, Great Britain): -2; farmy really hard to eat; strong aftertaste, mild flavor
Forme d'Ambert (Cow's Milk, France): +2; smoky, creamy, toothsome
|Posted by Maddie on November 30, 2012 at 11:35 AM||comments (0)|
Over Thanksgiving Break, I was invited to a Debutante Ball at the Waldorf-Astoria. So happy they had goat cheese as an appetizer! And it was a huge chunk too.
|Posted by Maddie on August 15, 2012 at 11:05 AM||comments (0)|
After having a mini cheese fast (In Hawaii, I choose sashimi over cheese :-0 !!), I have resumed my cheese habit. With my family, we ventured to Manhattan's Soho to restaurant Osteria Morini (Chef Michael White : http://www.osteriamorini.com/ ). As any cheeselover would do, I ordered a cheese plate as my entree dish.
From left to right:
Nuvola di Pecora: Sheep's Milk, Semi-Soft (tastes like firm cream cheese, really! rind complements buttery taste, toothsome, tangy, not pungent, very mild. rating: +1 (from -2 to 2)
Toma Walser: Cow's Milk, Semi-Soft (acidic, bitter, rind is bitter --as you can tell by the adjectives, I didn't particulary like this cheese despite its smooth texture. rating (-2)
Robiola Bosina: Cow/Sheep milk, Soft (one of my all-time favorites! If you like cheese at all, you will love this. Buttery and creamy as robiola should be, for anyone who likes Brie, this is better. toothsome, nutty rind. rating (+2)
If you're in the area, I definitely recommend you to check out the restaurant!
|Posted by Maddie on July 6, 2012 at 4:10 AM||comments (0)|
I like eating cheese the day I buy it. When I leave cheese in the refrigerator over night, the flavor is muted. However, there is a quick trick to collecting that flavor again--by melting it! I use the leftover cheeses, cube them and place them evenly on crackers; my favorite type of crackers are the stoned wheat type which adds nutty flavor. After I microwave the cheeses on the crackers for 40 seconds, I drizzle lavender honey in a zig zag pattern on the crackers. Enjoy!!
|Posted by Maddie on June 22, 2012 at 8:15 PM||comments (0)|
For my graduation dinner, my family and I made a reservation for Benoit, which is located on West 55th St in Midtown NYC. In addition to the complimentary bread basket, waiters left us plates of bite-sized cheese puffs, which I downed like M&M's (picture 2). For my appetizer, I ordered the twice baked upside-down Comté cheese soufflé (picture 3). For my entree, I chose Benoit's three cheese plate (picture 4). From right to left, cheese 1 was a French Camembert, the middle wasAbbaye de Bel'loc, and the leftmost cheese was Bleu d'Auvergne. Bleud'Auvergne was probably one of the more strong blue cheeses I've tried.It's texture was semi-crumbly. I ws disappointed by the FrenchCamembert because I prefer the domestic Nancy's Hudson Valley Camembertbetter. The Abbaye de Bel'loc cheese was memorable, tasting verysimilar to a very mild Petit Billy. Overall, here is my rating: FrenchCambert (-1), Garrotxa (+1) and Bleu d'Auvergne (+1).
|Posted by Maddie on June 15, 2012 at 12:45 AM||comments (0)|
Prom usually consists of three parts: pre-prom, prom, and post-prom. Pre-prom involves parents taking photos of their children with their children's dates, exchanges of corsages and bouttenaires, and hors d'oeuvres on silver trays making its rounds for takers. After the corsage-bouttenaire exchange with my date (it is impossible to pin on the bouttenaire without the flower falling lop-sided or the pin sticking dangerously out enough to stab someone) and an entire Facebook album full of traditional prom photos, I scouted the room for my favorite bite-sized snacks. In one corner of a large reception room, hidden behind crowds of teenagers taking photos of every combination, I found my go-to absolute favorite snack: cheese. I kept company with the cheeses, which were lonesomely forgotten in the corner. I was impressed by the selection of 6 cheeses from Murray's Cheese; in fact, I wasn't familiar with two of them! I would've expected the usual Brie, aged Cheddar, and Parmigiano-Reggiano.
From the left bottom corner and clockwise, the cheeses are Brunet (Pasteurized Goat), Westfield Capri (Pasteurized Goat), Casatica (Pasteurized Buffalo), Blu del Moncenisio (Pasteurized Cow), Fiore Sardo (Raw Sheep), and Castelrosso (Pasteurized Cow). In this cheese plate, I particularly enjoyed Brunet, Fiore Sardo, and the Blu del Moncenisio.
All in all, I was fueled up on cheese and ready for the next two parts of prom!
|Posted by Maddie on May 27, 2012 at 2:35 PM||comments (0)|