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.

We were having people over for a game night a few weeks ago, and of course we had to make things more complicated than necessary. MB and I managed to whip up a cheese board, tapenade, spinach dip (which turned out terribly, alas), and a bunch of "hot n' spiked" drinks like mulled wine, spiked hot cocoa and hot whisky!

This Swiss (along with the previous smoked blue) was part of our cheese platter. While this one was a little mild compared to the blue, it was a welcome addition, and went really well with the truffle honey that I mixed up to go with our cheeses and crackers.

Murray's cheese writes:

"Wanna be a contender? This heavyweight from the heart of Switzerland sure is, tipping the scales at 200 pounds. Made from the raw milk of cows grazing in the Alps, this is the original 'Swiss' cheese (holes and all). Murray's selects wheels aged 12 months for balanced sweetness and sharpness and a long nutty finish. Its subtlety and meltability make it incredibly versatile - it's the perfect snack with fruit, the required base for fondue and an ideal sandwich topper. A knockout with Riesling."

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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!

#23 - Swiss Emmenthaler

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