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From Serious Eats

Served: Cheeses That Will Make Your Heart Sing

I'm also a huge Humboldt Fog fan, and I've been singing the praises of Nettle Meadow Farm's Kunik for 18 months. Sweet Grass Dairy in Georgia also puts out amazing cheeses, like its Green Hill. Jasper Hill just released its Harbison, which tastes like a woodland forest. Too many "discoveries" to count!

From Talk

Quinoa for Passover

@knitwit - I eat beans, peanuts and corn. Even though I'm technically only one-fourth Sephardic, I become 100 percent Sephardic during Passover. :)

Ina Garten just made a delicious-sounding citrus vinaigrette in her show this past weekend. The ingredients were:

- 1/4 cup freshly squeezed orange juice
- 1/4 cup freshly squeezed lemon juice (2 lemons)
- 1/4 cup minced shallots (1 large)
- 1 tablespoon honey
- 1/2 cup good olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper

From Talk

Diet after gallbladder removal !!! Help PLEASE !!!!!

I had similar surgery two years ago and found that it didn't matter what I ate in the first few weeks afterward, I just needed to eat small quantities. After two weeks, I was back to my normal diet, which mostly consists of low-fat foods but includes plenty of treats, too, with no side effects. If you're still having problems and want to include more low-fat foods, try CookingLight.com. Almost all the recipes featured in the magazine are available online.

From Talk

Quinoa for Passover

@KtMc24 - Many people who observe Passover kashrut laws won't eat shrimp!

I had a wonderful salad in Israel made with quinoa, green apples, green onions, almonds and a citrus vinaigrette. I've been meaning to re-create it at home. Passover would be a good time to do it.

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Recent Comments

From Serious Eats

Served: Cheeses That Will Make Your Heart Sing

I'm also a huge Humboldt Fog fan, and I've been singing the praises of Nettle Meadow Farm's Kunik for 18 months. Sweet Grass Dairy in Georgia also puts out amazing cheeses, like its Green Hill. Jasper Hill just released its Harbison, which tastes like a woodland forest. Too many "discoveries" to count!

From Talk

Quinoa for Passover

@knitwit - I eat beans, peanuts and corn. Even though I'm technically only one-fourth Sephardic, I become 100 percent Sephardic during Passover. :)

Ina Garten just made a delicious-sounding citrus vinaigrette in her show this past weekend. The ingredients were:

- 1/4 cup freshly squeezed orange juice
- 1/4 cup freshly squeezed lemon juice (2 lemons)
- 1/4 cup minced shallots (1 large)
- 1 tablespoon honey
- 1/2 cup good olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper

From Talk

Diet after gallbladder removal !!! Help PLEASE !!!!!

I had similar surgery two years ago and found that it didn't matter what I ate in the first few weeks afterward, I just needed to eat small quantities. After two weeks, I was back to my normal diet, which mostly consists of low-fat foods but includes plenty of treats, too, with no side effects. If you're still having problems and want to include more low-fat foods, try CookingLight.com. Almost all the recipes featured in the magazine are available online.

From Talk

Quinoa for Passover

@KtMc24 - Many people who observe Passover kashrut laws won't eat shrimp!

I had a wonderful salad in Israel made with quinoa, green apples, green onions, almonds and a citrus vinaigrette. I've been meaning to re-create it at home. Passover would be a good time to do it.

From Serious Eats

Serious Cheese: Is Blue Cheese Gluten-Free?

Very cool. Now my gluten-free sister has no excuse not to eat it!

From Serious Eats

Serious Cheese: Tolerating La Tur

I was in NYC last week and saw La Tur everywhere. I had dozens of cheeses but didn't try this one. I'll have to put it on my list. Enjoy yours!

From Serious Eats

Serious Cheese: What Happens When a Curd Nerd Becomes Lactose Intolerant?

I had my gall bladder removed last year after getting similar attacks - it's definitely worth getting checked out. So sorry to hear about your stomach pains!

From Serious Eats

Serious Cheese: All About Cheese Knives

I have a set of Williams-Sonoma cheese knives that I take out for dinners and parties, but if it's just me, I use either a butter knife or my all-purpose serrated kitchen knife.

From Serious Eats

Serious Cheese: Cheese in the Middle East

I lived in Israel for a semester and traveled to many places in the Middle East, and the dairy products available are outstanding. I still prefer Israeli cottage cheese to any other - probably because the fat content is higher and it tastes so much creamier. :)

From Serious Eats

Serious Cheese: Goat Cheese as a Marker of Gentrification

I just picked up a pyramid of Valencay today and can't wait to enjoy it. Gentrified or not, it's just good stuff!

I also live in the Midwest and see goat cheese everywhere. I guess I never really thought about what the widespread availability of goat cheese means in our society. In my view, it means that more people are realizing that goat cheese is delicious. One of my sisters, who has never been a cheese aficionado, is over the moon for goat cheese and prefers it to any other kind.

From Serious Eats

Serious Cheese: Goat Cheese 101

I just tried the Manchester from Vermont's Consider Bardwell Farm this week. Terrific example of an aged, raw-milk goat cheese that's not too goaty. Personally, I love goaty, but I know a lot of people (aka my husband) who don't.

From Serious Eats

Serious Cheese: Mt. Townsend Creamery's Seastack

My parents live in Seattle, so I'll have to find the Seastack the next time I visit. I LOVE Chaource, so I'll have high expectations!

From Serious Eats

Serious Cheese: Macaroni and Cheese Product

@ CanadianFoodieGirl Nope, it's not kosher, at least not in the U.S. I know Wacky Mac is kosher, but I prefer the Fould's brand. It's not real cheese, either, but it's very creamy.

From Serious Eats

Serious Cheese: Macaroni and Cheese Product

Kraft was my holy grail of mac and cheese for years. I mourned its loss from my kitchen when I got married and converted to a kosher kitchen. I've had it a few times since then, and I realized the real stuff is much better. Shocking, I know, but for someone who grew up on Kraft, it's hard to break the habit. I don't think I ever paid attention at the time if it was real cheese. I probably wouldn't have cared. Now I do, of course!

From Serious Eats

Serious Cheese: Murray's Cuts the Cheese

I always applaud any attempt at cheese education, but I'm still an imperfect cheese server myself. Thanks for link to the videos!

From Serious Eats

Serious Cheese: 'Business Week' Tackles France's Cheese War

I believe raw-milk cheeses have a heightened flavor and tang that is lacking in pasteurized cheese. That's not to say you can't find delicious pasteurized cheeses, but overall I find raw-milk cheeses to be more satisfying. Depending on the cheese, the difference could be dramatic or subtle, but I can definitely taste it.

From Serious Eats

Serious Cheese: Pairing Chocolate and Cheese for Valentine's Day

I went to a cheese and chocolate course at Cheesetique (suburban Washington, D.C.) a couple of years ago. The chocolatier who co-led the class made goat-cheese chocolate truffles that were insanely good!

From Serious Eats

Serious Cheese: Artisanal's 'Cheese Clock'

I usually go with my cheesemonger's suggestions, too. I tell him/her my cheese cravings of the day and he/she usually does a good job of matching them.

From Serious Eats

Serious Cheese: Get Your Teut-on

Do you know what the availability of these cheeses are nationwide? Is mail-order the only option outside the NYC area?

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mncheese got 60% correct on How Much Do You Know About Food TV and Its Personalities?

From Sweets

mncheese got 60% correct on What's Your Ice Cream IQ?

From Serious Eats

mncheese got 62% correct on How Much Do You Know About Cheese?

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About mncheese

Website: http://cheeseandchampagne.com

Location: Minneapolis, MN

About: Food lover/cheese blogger.

Favorite foods: Cheese, of course (Humboldt Fog, Kunik, Prima Donna Gouda)! Also have weaknesses for chocolate, ice cream, pickles and anything fried. And if it's a carb, I like it.

Last bite on earth: Patatas bravas and sangria at Jaleo in Washington, D.C.