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Madame Fromage: Baked Miniature Pumpkins with Blue Cheese recipe
on 11/18/09 at 2:00 pm | One of my favorite combinations at the Thanksgiving table is baked squash with some sort of savory stuffing. This year, I'm planning to adapt a Deborah Madison recipe that calls for cream, a leaf of sage, and a spoonful of Gruyere baked inside a mini pumpkin; instead of using Gruyere, I'm going to combine blue cheese with the cream, and a few cranks of black pepper. |
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Madame Fromage: The Master Cheesemakers of Wisconsin is worth checking out
on 11/04/09 at 2:00 pm | I'm so impressed by The Master Cheesemakers of Wisconsin (University of Wisconsin Press, 2009), a new book by James Norton and Rebecca Dilley, I hardly know where to begin. |
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Madame Fromage: Bleu Mont Bandaged Cheddar Reserve
on 10/21/09 at 2:00 pm | Bleu Mont Dairy's Bandaged Cheddar Reserve tastes like walking through a damp forest at the peak of fall color. It's gorgeous -- a cheddar so woodsy you have to wear a wool sweater to eat it and, if possible, a cap with ear flaps. |
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Madame Fromage: Menage from Carr Valley Cheese
on 10/07/09 at 3:00 pm | Lately, I've been on a quest for the perfect desk cheese. That's right, a cheese I can eat at work when I'm lunching with email -- a cheese that goes with apples and pretzels or whatever's handy, a cheese that won't stink up the mini-fridge but that isn't bland. Well, here's my star: Carr Valley's Menage. |
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Madame Fromage: A clove and cumin cheese flight
on 09/23/09 at 12:00 pm | It's been a summer of revelatory pairings. Grilled okra rubbed with sesame oil is delicious, blue cheese goes well with fudge, vodka gimlets taste better on the beach. Now here's another quirky coupling that's cause for yawping at the stars: cumin-and-clove-spiced cheese. |
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Madame Fromage: What I Learned About Cheese This Summer
on 09/09/09 at 1:00 pm | Back in April, I started cheese-blogging. Since then, I've spent five months researching, sampling and serving my favorite dairy knockouts, which have mostly been blues. Here are 10 things I've discovered. |
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Madame Fromage: Simple summer spaghetti with bocconcini
on 08/26/09 at 2:00 pm | Okay, okay, maybe this is a little cute, but I am in love with putting bocconcini on top of pasta in place of meatballs. Bocconcini, or baby mozzarella in general, has always made me crazy-happy, especially when it's fresh. I like that springy mouthfeel, and I love how the mild taste plays off tomatoes and basil. |
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Madame Fromage: Fresh ricotta with herbs
on 08/12/09 at 2:00 pm | The tomatoes in the garden are ripe, and all I want for supper is some good bread, some creamy ricotta and a handful of fresh herbs. This month, I'm keeping my cheese choices simple as the humidity sets in, and whipping up a quick ricotta spread has become my new way of tying together a quick patio snack. |
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Madame Fromage: Culture magazine
on 07/29/09 at 3:00 pm | Culture, a magazine devoted to serving, making and savoring cheese, debuted last autumn, but I stumbled across an issue only recently, and now I have a new love. How I missed the first issue -- on blues, no less -- means that I must have my head in a curd vat. Clearly, I need a subscription. |
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Madame Fromage: Halloumi makes for a heavenly burger
on 07/15/09 at 3:00 pm | I stepped off the blue cheese path this week to wander into the realm of grillable cheese. That's right, cheese you slap right on the barby. I first tried Halloumi earlier this month at London's Borough Market, where a group of dreadlocked dreamers were grilling up Heavenly Halloumi Burgers. |
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Madame Fromage: Moody Blue from Roth Käse
on 07/01/09 at 3:00 pm | A few weeks ago, a good friend asked me to pick up some cheeses to serve at his deck party. As he was a fellow Midwesterner, I thought I’d surprise him with a few heartland selections. No, I couldn’t find any cheeses from his home state of Nebraska, although I am sure those Cornhuskers dabble in dairy, but I did locate two blues -- one from Iowa, one from Wisconsin -- that managed to wow the crowd and kick up some adulation. |
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Madame Fromage: Bohemia Blue from Hidden Springs Creamery
on 06/17/09 at 1:00 pm | For the last two months, I've been eating as many kinds of blue cheese as possible. No, no, this is not some culinary form of Fear Factor. I just happen to love strong cheese, and one day I realized that, for as much time as I spend lurking about cheese counters, I don’t actually know all that much about my favorite food. |
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