I like donuts, I like croissants, and I like yellow cheeses. I do not like them all in the same place.
The cooking blog Oh, Bite It! took Dominique Ansel’s recipe for cronuts and decided that the right thing to do would be to put Kraft American cheese slices in the cronuts instead of filling them with great things like vanilla rose ganache. Refinery 29 said that the cheese makes the cronuts more indulgent. How does Kraft cheese make anything more indulgent? How is Kraft cheese more indulgent than vanilla rose ganache? Indulgent in what, exactly? I disagree wholeheartedly, ma’am. Keep reading »
I just had the most amazing sandwich. One of my favorite local lunch spots, Spreads, is featuring a Sheep’s Milk Ricotta Sandwich with roasted tomatoes and olive tapenade. This veggie sandwich is light and lusciously satisfying on a hot summer day. Ricotta, fresh or cooked, is a delightful compliment to sweet and savory dishes. No wonder so many Italian dishes contain it! Check out these 10 unique ricotta recipes and try adding a spoonful to your next sandwich.
My favorite thing about traveling is eating, and my favorite thing to eat is cheese. If I won the lottery tomorrow, my next big trip would be a cheese-themed world tour, stopping off in every country to sample their best fromage, sip expertly paired wines, and go to bed every night bloated and blissfully happy. Care to join me? To get started, let’s drool over six of the finest cheese shops in the U.S. and Europe, shall we?
Here are a few hints:
It’s one syllable.
It’s a dairy product.
It should not be anyone’s name.
Give up? Keep reading »
Dear Cheese Man,
Hello there. I’d like to start off by saying that we ride the same subway line. Why have I never seen you before? I see the man who panhandles with a live snake, the performance art clown and the lady who plays the “Chicken Dance” on her recorder ALL THE TIME. But I have never seen you and your cheese wheel before. A man wrote into Gothamist complaining about your stinky cheese and the way you ate it:
“Homeboy was seriously enjoying a half wheel of what must have been a severely aged Brie with crackers. He’d dig his gross fingers into the Brie, dig out a piece, slap on a cracker and throw it down. The Brie was highly fragrant and most straphangers were appalled. He also licked his fingers after each bite (perhaps my biggest pet peeve/gross out move) …It gave me the chills to watch his saliva soaked fingers dive repeatedly into that ripe cheese.”
Keep reading »
Three words: Blue. Cheese. Lollipop. OK, let’s all just make a communal “Eeeeeeeewwww!” sound now to get it over with, but after we’re done with that I feel compelled to report that Lollyphile, the company who makes these cheesy candies, claims that they’re actually really good, which apparently came as a surprise to them:
“It started off as a joke. We were all scared to try it. Maria (our model) popped it in her mouth and said, ‘Oh! It’s awesome!’ And we assumed she was lying until she ate the whole thing. And then we apologized for doubting her and tried them out and they were, in fact, awesome, because you know what? Sweetness & sharp cheeses go together- it’s why restaurants drizzle honey on gorgonzola. Anyway. It’s fun, it’s sweet, it’s bizarre, it’s an adventure.”
I’d definitely be more willing to try one of these than, say, a breast milk lollipop (shudder), but I’m still not sure I’m sold. How about you guys? If you’re keen for a lick of sweet, salty cheese, your can get 4 lollipops for $10 on the Lollyphile website.