Cheeses

For a very long time, my favorite cheese was of the American variety. It was what I grew up with -- and to be honest -- perfect for grilled cheese sandwiches. Then, as a snack on my first inter-continental flight, I got to try a bit of Camembert, and the rest is history. So, follow along with me fellow cheese-lovers! I am not the most eloquent food writer, but I promise not to shy away from the moldy or the stinky and to share everything I learn along the way.

This Creama Kasa was another of the cheeses I served on New Years eve. As the name implies - this is a super creamy cheese. It is semi-soft, so you can cut a piece to nibble on or just as easily spread it on a cracker or crostini. Either way, it melts in your mouth!

My friend Sophie was an especially big fan of it. We had some truffle honey and cranberry chutney on our cheese plate, and both complemented this cheese very well.

I had a bit of a hard time finding information about this cheese, but finally had some luck once I learned that it is produced by Carr Valley. On their "Artisan Cheese Source" website, I found this description: "This cow's milk triple creme has a soft, smooth texture and is almost spreadable when served at room temperature. Decadent and rich, Creama Kasa has stolen the show on the dessert menu, appetizers and creamy entrees."

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ali mcmurtrie

Cheeses

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A sporadic list of cheeses I have tried and enjoyed. Having no expert knowledge on this subject, the below are simply my observations!

#9 - Carr Valley Creama Kasa

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