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Past events on flickr:
Masters of Gouda and California Reds
Beer and the Cheese that Loves it
Swiss Cheese and Alsatian Wines
Do you love cheese enough to have it represented on your holiday tree?
If so, you are in luck. Sur la Table – that lovely kitchen store – has a collection of cheese themed ornaments ready for you!
Sparkly, inspiring, hand-made in Germany cheese ornaments…I have already ordered them as hostess gifts.
What are you waiting for?
I really do have a collection of artichoke dips. Each one slightly different. Each one VERY delicious!
I found this one recently while searching for something to make for a crowd coming over for a rival college football game. Not only did it satisfy those pig skin lovers, I think it would be a mighty fine dip to make for any holiday party.
Yes, Food & Wine magazine some shiny gold stars for you!
Recipe by Cocktails 2008
1 large jalapeno
4-90z. boxes of frozen artichokes, thawed, drained and coarsely chopped
3/4 C mayo
3/4 C freshly grated Parmigiano-Reggiano cheese
1 garlic clove, minced
1 T fresh lemon juice
1 t finely grated lemon zest
1 t kosher salt
1 t Tabasco
2 1/2 oz. sharp white cheddar cheese, shredded (1 Cup)
Crackers or sliced baguette, for serving
Directions:
1. Preheat oven to 350 degrees. Roast the jalapeno directly over a gas flame, turning, until charred all over. Let cool, then peel and seed the jalapeno and cut it into 1/4″ dice.
2. In a large bowl, mix the artichokes with the jalapeno, mayo, Parmigiano, garlic, lemon juice, lemon zest, salt and Tabasco. Transfer the mixture to a 1-quart baking dish. Bake for about 15 minutes, or until hot.
3. Preheat the broiler. Sprinkle the shredded cheddar evenly over the hot dip. Broil for about 2 minutes, until bubbly. Serve hot or warm, with crackers.
Holiday shopping when one is 39 weeks pregnant finds one camped out uncomfortably in front of the computer.
To be fair, I’m not standing in line, but finding a comfortable typing position is a challenge.
Thankfully, there is this plate of cheese to keep me going.
In my quest to gift my friends and family, I fell in love with this Colin Cowie Cheese board at the HSN site.
Perfect.
I knew you would love it too.
Get. Out. Of. My. Kitchen.
No, seriously, you, there, who keeps opening my oven and
you, there who keeps stirring the cranberry sauce.
You, get out.
Here, I have something for you, I have some Thanksgiving cheese.
I have a big platter of it.
Crackers, grapes and cheese.
Now take this out to the living room.
You mean you haven’t started planning your Thanksgiving cheese yet?
(I joke. I haven’t either.)
A well-curated cheese plate is a great way to keep turkey pickers and kitchen grazers from munching their way through your kitchen.
Here are three of our can’t lose favorites for your Thanksgiving munchers.
These are all made in the USA.
These are all grandparent approved.
These all pair well with the relaxed pickery of the day.
Chaumes cheese |
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Chaumes is a staple of in-home cheese plates all over the Napa Valley. It’s mild, yes, but also flavorful, a favorite with kids and amazing in macaroni and cheese. |
Franklin Teleme |
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Franklin Teleme is the cheese we go mad for. Seriously, it has Cheesewhizzes everywhere bumping elbows with each other on their way to the platter. It’s runny, it’s fancy, it’s local and quite frankly, it tastes damn good. |
Rogue River Crater Lake Cheese |
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We had this cheese at the Cheesewhizzes tasting at the Broad Summit in October and let’s just say, the ladies were blown away. There’s a reason this cheese won best American cheese. It’s neither too stinky nor too pungent, a fabulous cheese to please even non-blue cheese lovers. |
It’s kind of a big deal around these parts.
Who am I kidding?
It’s a big deal around any parts.
This here Cheesewhizzes club is featured in this month’s Food & Wine magazine.
Yep, the big Kahuna of the year, the December Food & Wine issue.
(The only one I usually buy, but heck, I’m subscribing now.)
A whole story, about this club.
It features our tips and hints,
publishing our Macaroni and Many Cheeses recipe, sharing the love.
We are so excited to have a bigger platform to share our potluck party ideas.
We are thrilled to help bring the focus to all of the amazing cheeses available in this country.
We couldn’t be happier to share our love of milk’s leap toward immortality.
We’re still putting the finishing touches on our hosting pack — that should be available within the next 2 weeks — but our tasting journal is available right now and if I may say, is glorious in its full-color sharing.
Thanks so much for being a part of our Cheesewhizzes journey!
