Skipping to the letter G

Today we will focus on Gorgonzola, because it's the kind of cheese Ralph used in the delicious Valentine's Day dinner he made for me and Kid Two.


He prepared beef filets (sorry, Lynn) and topped them with a creamy sauce that featured Gorgonzola, meat drippings and mushrooms. I think that's all he used, but I may be wrong. I wasn't watching. I was way too busy visiting blog friends.
I should have taken a photo of the plate when it was served, but alas, I forgot.

We sometimes like to top our salads with this cheese, but a little goes a long way. As you can see, we have plenty left!

Now quoting from Wikipedia:

"Gorgonzola is a veined Italian blue cheese, made from unskimmed cow's milk. It can be buttery or firm, crumbly and quite salty, with a 'bite' from its blue veining."

There's much more, but I'll leave it there. I just look this stuff up so you don't have to bother.

C is for Camembert, among others

Bonjour! Today we talk about zee Camembert.
Like the previously mentioned Brie, it also is a creamy French cheese.
A friend who writes and edits several food/cooking sites, including Fit Fare, suggested I use pictures. I agree it's a grand idea, but I am incredibly lazy.
And I don't feel like going out and purchasing small amounts of the cheese about which I write, just for a photo. Maybe I will when we have some extra dough.
Get it? Dough? Food writing?? Did that get a rise out of you?Oh, never mind, mes amis.
Anyway, here's a wheel of Camembert.

According to Wikipedia, this cheese was first made in the late 18th century in Normandy in northwestern France.
It is similar to Brie and is made from cow's milk. It has a salty taste.
Wikipedia says "Camembert can be used in many dishes, but is popularly eaten uncooked on bread or with wine or meat."
It is usually served at room temperature.

Quick cheese fact (thank you, Joan) : the first commercial cheese factory was established in Switzerland on Feb. 3, 1815. (Now I'm taking Joan's word for this. I have not fact checked. But I trust her completely.)

B can also be for Brie

Ooh, la la. French cheese. When I hear "Brie" I think Yuppie. Remember Yuppies? I guess that was the 80s. Dating myself again. Mon Dieu!

According to Wikipedia, Brie is a historic region of France most famous for its dairy products, especially Brie cheese.
Brie is made from cow's milk and has an edible rind. Some people may need time to develop a taste for it, but not moi.
It's creamy, and who doesn't like creamy? Whipped cream, ice cream, cream cheese, cream in your coffee... I mean really. It's gotta be good if it's creamy!

B is for Blue

I've always liked marbled, moldy bleu cheese.
Crumbled atop oil and vinegar on a tossed salad, or in chunky-style dressing. Delish. Rich and fattening.
No, I won't discuss the caloric content. I have no clue what it is. I'll leave that to serious food writers.
I'm doing this blog for fun. I'm researching fun facts about cheese, so you don't have to, and giving my humble opinions.
Blue cheese is also known as Roquefort, Gorgonzola and Stilton, depending on place of origin.

Quoting directly from Wikipedia, "Blue cheese, known in French as bleu ("blue"), is a general classification of cow's milk, sheep's milk, or goat's milk cheeses that has had Penicillium cultures added so that the final product is spotted or veined throughout with blue or blue-green mold. Some blue cheeses are injected with spores before the curds form and others have spores mixed in with the curds after they form. Blue cheeses are typically aged in a temperature-controlled environment such as a cave. Blue cheese also carries a distinct smell."

(I'll go out on a limb and say that a lot of cheeses have a distinct smell. Just wait 'til we get to Limburger.)

8~ (

A is for Asiago

There's a very good chance that much of the information about cheese that you'll read here is taken from none other than Wikipedia. Does that mean take it with a grain of salt? You be the judge.
OK, Monday I wrote about American cheese. Today we'll talk a bit about Asiago.
According to information on Wikipedia, Asiago is formaggio that has been made for centuries in northern Italy. We all knew that, right?
It hails from Asiago, in the province of Vicenza, in northeastern Italy...in the foothills of the Alps.
Fresh Asiago is smooth, whereas the aged variety is crumbly. It is made from cow's milk and is low in fat, and high in protein.

Wikipedia says: "Asiago is enjoyed as a complement to pasta, rice, pizza, or soup. It can also be served with hearty bread, salami, or such fruits as fresh figs or pears, and it goes well with a variety of beverages such as red wine, cranberry juice, and sparkling grape juice."

The few times I've had this cheese I've enjoyed its nutty flavor. I'll have to buy some again soon.

Anyone else have an opinion about Asiago?

The underrated American

I was thinking about going in alphabetical order in discussing varieties of cheese. That would mean beginning with good ol' AMERICAN.

It may be called "pasteurized process cheese food" by the manufacturers, but I think it possesses some noteworthy characteristics.
What would an All-American cheeseburger be without it? Nothing more than a hamburger, I daresay.
And what about those grilled cheese sandwiches that just hit the spot sometimes. Where would they be without its melted, gooey goodness?
A slice of American cheese is perfect to give little children who need a snack. They always seem to enjoy its mushiness. And who could blame them?

Ralph prefers deli-sliced, but I hate waiting in line to have someone slice it for me. It may taste better than packaged, but I usually just get the individually wrapped slices for the sake of convenience.
So which do you prefer? Deli-sliced or pre-packaged? White or orange?


Looking forward to your comments.
I never said this blog would be high brow!

A generational thing

My mother laughed when I told her the name of this blog. My daughter didn't get it.

I know those of you of a certain age (like me) will definitely get it, and you youngsters may have seen the show on TV Land.

Soon I will be writing about the wonders of cheese. Maybe not today, but soon.