Category Archives: Food

The Cheese Files Vol VI

Red Dragon is a Y Fenni cheese.

A who now what?

Y Fenni. It’s Welsh. And it’s mustardy.

RedDragon

The Welsh blend a softish cheddar with some ale and plenty of mustard seed to make Red Dragon. The result is slightly creamy with a comfortable kick. The cheese’s name comes from the Red Dragon that graces the Welsh flag.

Prior to this one, I’d never even heard of Y Fenni. Y Fenni is the Welsh name for the town of Abergavenny in SE Wales. The cheese is great cut thin by itself and just as great served on crackers. Eating a big chunk is a little overwhelming, because it is a little bit strong. But certainly not unbearable. It’s mustardiness also led us to try it on a ham and egg breakfast sandwich, though in my mind it fell a little bit short in this application.

Let’s rate it:

Taste: 2.5/4
Price: $ Not bad.
Independence: Versatile – good alone or paired

The Cheese Files Vol V

Hold onto your faces: Midnight Moon cheese is lick-your-cutting-board delicious.

On Saturday we visited Fromage to try yet another cheese. We asked our server what her favorite was and she pointed us in the direction of Midnight Moon.

Midnight Moon is a hard aged goat cheese and, while the official website of the cheesemaker (Cypress Grove) does not explicitly say it, I’m pretty certain that prior to being milked each goat is dipped by a cherub into a pool of shimmering dew collected from the mountains of Valhalla.

Midnight Moon headquarters is based out of Humboldt county California, but unexpectedly this cheese is made in Holland and then provided exclusively to the cheesemaker Cypress Grove Chevre. I’m not sure how this business arrangement works, but it doesn’t matter; the cheese is ambrosial.

Cheese.

With stark contrast between the shadowy casing and the brilliant white flesh, Midnight Moon almost looks like it was inked in a graphic novel. The texture is a buttery creamy softness and the taste is quiet and comforting. The cheesemaker reports flavorful undertones of nuts and caramel, but I won’t pretend that my unschooled pallet can find these flavors without cliff’s notes.

Midnight Moon won third place in the 2014 World Champion Cheese for Hard Aged Goat Cheese and I completely understand why. This cheese is my favorite so far from the Cheese Files. Shockingly, it’s not the highest rated cheese from Cypress Grove! Their website describes another cheese, The Humbert Fog, as their flagship cheese. We will make sure to try this in the coming weeks.

Taste: 4/4
Price: $$ (25/lb)
Independence: High

Verdict: Buy this cheese.

The Cheese Files Vol. III and Vol. IV

This week we have two cheeses. The first is Piave Vecchio the second is a Camembert. First, let’s talk Piave. This one is a dense cows milk cheese from Northern Italy. We were suspecting Florence what with the Ponte Vecchio… but we were guessing the origin off the wrong word. Our focus shouldn’t have been the ‘vecchio’ as much as the ‘piave’. Piave is a river in Northeast Italy. The cheese is named after this river. The ‘vecchio’ is a clue that this particular cheese was aged for more than 6 months. In our case with our red label there is further definition of this cheese’s age. Ours is considered a Piave Vecchio Seleziono Oro (Italian for “I choose Gold”) which was aged for over a year.

Piave

The cheese itself is hard and has a very pleasant sweetness. For this cheese we tried our our new cheese plane. Perfect for hard cheeses, the plane shaves a thin slice of cheese off a block. I recommend this tool to all cheese fans. Let’s rate the cheese!

Worthwhile for the price, this one is fun and independent. It also gets a bonus for having a long shelf life. That is always appreciated.
Taste 3/4
Price $$
Independence: High

The other cheese in that picture is a basic French Camembert. Camembert is a soft milk cheese. Creamy deliciousness in every sense. Fromage’s Camembert has a favorable nutty flavor.

Completely delicious but for me it requires a carrier.
Taste 4/4
Price $$
Independence: Low

Long live Cheese!

The Cheese Files vol II

We continue with our second edition of the Cheese Files as we explore the offerings of Fromage in Old Saybrook.

This week’s cheese? Pratomagno.

Pratomagno is a mountainous region in Italy southeast of Florence so calling a cheese ‘Pratomagno’ by itself is probably uncouth. My uneducated pallet would compare this particular cheese to a parmesan or a romano. This fact with a little internet searching results in my guessing that perhaps this is actually some variety of Pecorino Pratomagno.

As a firm Italian cheese, this Pratomagno cheese is decent. It’s firm and fragrant and a pleasure to grate. Our primary method of consumption thus far has been via the grater on bruschetta or pasta. That said, I don’t think it’s anything overly special.

Taste 2/4
Price $$
Independence: Low

Enjoyable but not overly memorable.

Non-marbits

The Non-Marshmallows

Jen and I coupon as much as we can. The efforts of couponing often fill our pantry with unique foody pleasures that we would never otherwise pause to appreciate. So here I am, writing a post about Lucky Charms.

Quick now, let’s test our memories. How many of the Lucky Charm marshmallows can you name?

click on ‘read more’ to see the answer

Read More

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The Cheese Files vol. I

For years I have been a tepid supporter of the state of CT. To me it’s summed up in its choice for state bird: the American Robin. How… unoriginal*.

YET! Since moving to the Connecticut shoreline my enthusiasm for my state of residence has skyrocketed! It’s like someone took a salt and pepper shaker of awesome and seasoned the shoreline with cultural and culinary gems.

Jen and I found one such gem a few weeks ago:

Fromage of Old Saybrook

It is the cheese shop to end all cheese shops: Perfectly cute and full of far more than just cheese.

They have about 240 kinds of cheese, all sorts of coffees and spices, and adorable kitchen tools and organizational bits that make home dining even more of a pleasure.

After three trips in about four weeks, Jen and I have decided to try every single cheese that the shop has to offer. We’re checking them off one at a time and I have decided to review them in a reoccuring feature called the Cheese Files.

Each cheese will be rated on its taste, its price, and its independence (edibility without cracker, honey, or bread)

This week? Fromager Des Clarines: Jean Perrin Comte.

This French cheese comes as a full wheel packaged in an adorable little wooden box slightly bigger than a hockey puck.

Cheese1

This cow’s milk cheese is soft and smooth. We served it’s creamy goodness warm with honey, almonds, and cranberries atop green apple and crackers – though it appears that the experts recommend eating it at room temperature with a spoon. It’s mild and does not need to be accompanied by cracker, honey, or other supporting character.

Overall this cheese was exceptional, although a bit pricy coming it at $16 for the wheel.
Taste 3/4
Price $$$
Independence: High

Next up? I’m not sure just yet. I may review the cheeses we’ve already tried or try another soft mild cheese. Either way, I can assure you that we are starting on the mild side before venturing into the realm of smelly cheeses. The potent cheeses occasionally require mental preparation.

*
more than just boring the American Robin is also the state bird for Michigan and Wisconsin. This seems such an odd circumstance considering that “state anything” should really be meant to define some uniqueness and originality. I’ll save this rant for another post.

**

http://www.thomasdux.com.au/products/fromage-des-clarines

3DFood

Dinner Matrix

Everyone has their go-to meals; those quick easy dishes that you fall back on week after week. For Jen and me it’s Zucchini Pasta, chicken tacos, and cashew chicken stirfry. But as someone who loves to try new dishes, I want to make sure that sprinkled in between these sustenance staples is some culinary creativity.

But Wait! How do we choose what to eat each week? For us it’s mostly random, perhaps influenced slightly by the weekly sales circular. This doesn’t seem right to me. We need a more strategic approach.

Enter Excel.

Jen and I made a list of all the dishes that we frequently duplicate. Not just our go-to’s but all of our favorites. We then rated each across three criteria:
Ease, Health, and Deliciousness

I charted these on a 3-Axis chart (z-axis is deliciousness rated from 1-3)

3DFood1

3DFood

Honestly, not too many surprises here. We don’t bother making really complicated food unless it’s delicious. And the more delicious the food the higher tendency for an unhealthy experience.

While this chart in itself is not a solution to perfect planning, it allows us to balance a week of dinner choices across this scale. We next have to create a series of constraints.

1. Weekday eating shouldn’t be more complicated than ‘tricky’
2. Only 10% of meals can fall into the unhealthy or fatty range
3. No dish can be made more than once per week
4. Deliciousness must be maximized

I was working on a linear program for a bit, trying to have Excel’s solver define for us the best dinner solution. But for the life of me I couldn’t quite get the constraints right.

I’m losing my touch.

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Cheese

Michelle recently took an educational trip to Italy to learn about cheese and foodstuffs. On Saturday Jen and I got the trip review, complete with epic pictures and videos.

Perhaps most striking was the parmesan factory. Check out the insanity:

Cheese1

Cheese2

Those cheese wheels are HUGE. They are about the size of a small tire and during the forming process take two people to lift before being split into this size. Each wheel is checked by a professional hammer guy* who knocks all over the place with a tiny hammer to determine if there are any voids in the cheese. Anything that’s deemed less than perfect is cut up and sold in a smaller form.

The wheels are aged for two years before being sold.

We did a quick guesstimate based off the height and length of these rows. Our estimate? 21,000 wheels of cheese in this facility.

Amazing.

*best job ever