Monday, April 4, 2011
I first discovered the Artisan Cheese world because my husband became the cheese server at The Inn at Little Washington in Virginia and he had to learn their cheese board and I thought, is there really that much to learn? I suppose my first was Manchego and I was surprised there was more than cheddar! Ofcourse upon feasting Epoisse I was hooked and what still amazes me to this day is there is always more to learn you never reach the glass ceiling, even more than that is it is never just cheese its mushrooms, nuts, fruit and endless herbs. All the flavors that explode in your mouth make it impossible to just call it cheese. That's the idea behind our company, taking the flavors to you, giving everyone no matter your status in life the chance affordably to experience cheese.
Saturday, April 2, 2011
The Swiss are often underestimated as cheese producer but they are so much more than Jarlsberg! Our favorites are Appenzeller, a mountain washed rind semi hard cheese usually wine washed rind or spiced. 0fcourse we love Vacherin Mont D'or, similar to Eppoisse its only available in the winter as only fall milk from hay fed cows makes this decadent offering. Emmenthaler, Gruyere and Appenzeller also make great cooking cheeses..