Monday, August 31, 2015

Witch Finger and Cotton Candy Grapes

Have I ever mentioned that I love grocery shopping? I love shopping for ingredients and finding unique goodies along the way. I came across these Witch Finger and Cotton Candy grapes and was amazed.

Witch Fingers are sweeter than your typical red grape and are oblong in shape. These grapes would look very attractive on a cheese platter, or even a Halloween themed one.

When I sampled Cotton Candy grapes, I was delighted. I popped it in my mouth, closed my eyes, and couldn't believe how much it tasted like cotton candy! The grapes were candy-sweet and juicy. For a refreshing treat on a hot day, I enjoy them frozen.

Have you discovered any new exciting produce lately?

Side note: Cotton Candy & Witch Finger grapes are sustainably grown and non-GMO.

Tuesday, August 11, 2015

Farmstead Goat Milk Caramels

Big Picture Farm's farmstead goat milk caramels are made with fresh goat milk straight from their farm. They're unlike any caramels I've ever tasted before. The goat milk provides a creamy and soft texture. They melt in your mouth, and are perfectly sweet. Big Picture Farms earned themselves serious bragging rights; their chai caramels won a Good Food Award in 2012, and their Cocoa Latte caramels were awarded a Silver Sofi award. Besides the taste of the caramels, I'm loving the adorable packaging.

Friday, August 7, 2015

Mac n' Cheetos

My neighborhood restaurant,  The Attic, takes macaroni and cheese to another level by combining a childhood favorite with flamin' hot cheetos.  I must say, it was all that and a bag of chips! 

Imagine a bowl of macaroni coated in a luscious 3- cheese sauce and piled high with hot cheetos. Dig your spoon in this cheesy mound of noodles, and you'll get the perfect bite of creamy mac and spicy cheeto crunch…it’s insanely tasty. And if you want to take it over the top, you can add other ingredients such as bacon and andouille sausage If you’re in the area, I highly suggest a visit to The Attic for more Southern favorites with a creative spin. 

The Attic / 441 E Broadway / Long Beach, CA 90803

Thursday, August 6, 2015

Cheese Pairing: Quadrello di Bufala with Sqirl’s Seascape Strawberry & Thyme Jam

My latest pairing obsession is Quadrella di Buffalo (the buffalo milk version of Italian Taleggio) with Sqirl LA’s Organic Seascape Strawberry & Thyme Jam. The bright acidity of local seascape strawberries and the gentle sweetness contrasted nicely with the savory, umami-ness, and subtle tang of Quadrello di Bufala. When on the tongue, the strawberries and cheese meld together and become one. This is what I call a dangerously delicious duo; I found myself eating wayyy more than I should’ve.

Tuesday, August 4, 2015

A Taste Of Provence

 If there’s a cheese that epitomizes decadence, that would be Brillat Savarin. This French delight has a seductively rich, creamy, paste and a thick consistency that spreads on like butta. The flavor is mild, with a fresh cream taste and notes of sea salt. And if you’re wondering if you can eat the rind, go for it! The thin rind of this cheese imparts an earthy flavor, and is nearly seamless with its decadent interior. A drizzle of lavender honey and a sprinkling of herbs de provence (an aromatic blend of dried lavender, basil, fennel, marjoram, rosemary, savory and thyme), will transport your taste buds to the lavender fields of Provence.

photography by Maki Photography, styling by me

Monday, August 3, 2015

Back home to Southern California

Venice Beach print via Cassiopi Photography

Hello, all! It's been too long since my last blog post, but I wanted to let you all know that I've recently moved back home to Southern California from the Bay Area.
I decided to return home so I can be closer to my family, the ocean, and enjoy a fresh new start.  I'm excited to take you on this journey as I continue to share my passion for cheese, explore the vibrant food scene and just have fun.  Stay tuned, my friends.

Wednesday, May 13, 2015

Wildcard Cheese: Gjetost

This may look like a chunk of caramel or peanut butter, but this is completely the opposite. This here, is a decadent Norwegian whey cheese called Gjetost. Although Gjetost is categorized as a cheese, it's technically not. Gjetost is made from the leftover whey of goat's and cow's cheese making, not from the curd itself. The whey is placed in a kettle and heated for hours, allowing the natural sugars to caramelize, which explains why it's golden brown in color!
The addition of goat's milk and cream creates a fudgy texture and delectable mouth feel.
Gjetost is best served in paper thin slices. Allow it to sit on our tongue and's just divine!

photography credit: igourmet