We’ll be back next week with big fun.

It’s part of the Cheesewhizzes thing, right?
You know we use slate tiles to display the cheeses at each event.
They’re fine, they’re useful, they do the trick.

So when the Brooklyn Slate Company sent us one of their slate trays to check out, well, we were amazed.
Gorgeous quality,
gorgeous packaging and
gorgeous cheeseability.

From their site, “Boards come in red, gray, or black, with your choice of a natural or clean edge. Sourced from our family quarry in upstate New York, each cheese board is packaged in a burlap bag with soapstone chalk and anti-slip padded feet.”

We got a black slate with a natural edge — our recommendation as well — keeps cheeses looking classier than you knew they could.

Wanted to give big thanks to Rubicon Estate for hosting the most recent Cheesewhizzes event, “Tales of the Traveling Cheesewhizzes.”  More info on how we put it all together in the next newsletter.

Did you attend?  Share your pictures by posting to Flickr and adding the tag “Cheesewhizzes” or by posting to the event wall on Facebook.

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 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!

Artichoke Dip

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.