Fondue

Cheese Fondue
Who doesnt love fondue! Gruyere and Emmenthaler definitely great choices, a oil and garlic fondue for meat is amazing as well and lets not forget the chocolate! Whats your favorite fondue recipe?

The cheddar has it

http://www.tillamook.com/ourstory/slice_of_history.html
Did somebody say cheddar? Usually we aren't much for packaged cheddar but theres one that definitely stands out, Tillamook, with offerings like Medium Cheddar, Smoked and their award winning Colby and Monterey Jack this cheese definitely delivers with smooth, mellow flavor and can you say Grilled Cheese!
Tillamook hails from the Tillamook Valley and is a cooperative effort of many tillamook dairy farms that make up the Tillamook County Creamery Association who has been making cheese for over a hundred years. Affordable and delish

Cheese in Conneticut

We are settled in and thinking business again! While we have as yet had a chance to check out cheese made in Ct there is already a stand out Butterfield Farm..They are all about goat, from chevre to lotions they score! Their chevre is decadently creamy and fresh tasting, their flavored spreads offer delish in lavender and fig to name a few. I've been using the lotion and lovin it. Http//www.promotethegoat.com

New Year New Possibilities

Happy New Year!! We are finally settled in New Haven and looking forward to making new friends and settin up shop. Cheese tasting paloosa people! In case you dont know us we offer cheese tastings, platters whatever you need thats cheese. Our tastings are unique because they are fun, delicious, affordable and we come to you. Maybe you want to learn about cheese or just impress your guests, whatever your style its your party. Contact us today at FromageFete@gmail.com

Moving On

Well sad to say we are moving on and out of NYC and onward to New Haven CT where im working for Elm City Market Coop running their cheese dept and so the tastings have moved as well so if your in Conneticut contact us! So onto the cheese weve come across a company who produces all things goat from cheeses and spreads to luxurious lotions. Butterfield Farms www.promote the goat.com

A simple yet delicous recipe

On a recent outing we packed a bit of cheese for a snack. While enjoying our simple dish, we realized that we could (read should) include recipes on our blog. So today we deliver the first installment.
Some of these future recipes will be as simple as our first installment, some may require a little more time, tools, equipment, or skill. We promise these dishes will satisfy a caseophiles hankering in fun and interesting ways.
The simple dish that inspired our recipe column was Marinated Bocconcini.

Bocconcini- (Please remember the "n" sound at the end of the second syllable. Though i doubt if you fail to pronounce it correctly the dish will be any less satisfying) literally means "little mouthfuls"

Ingredients:

1/2 cup extra virgin olive oil
1 large garlic clove, minced
2 tsp.chopped fresh oregano
1/4 tsp.red pepper flakes
1 lb. bocconcini, drained
1tbsp. capers, coarsly chopped
2 tbsp. fresh parsley, chopped
Kosher or sea salt, to taste
Halved cherry tomatoes for garnish
Kalamata Olives for garnish.

In a small saucepan, heat the olive oil, garlic, oregeno, and red pepper over medium heat, just until the garlic sizzles and  just begins to color. (1 to 2 minutes).  Remove from heat and let cool.
Put bocconcini in a bowl and cover with the seasoned oil.
Add capers and parsley, stir to coat.
Cover, let stand for 5 min. To 1 hour. Stirring occasionally.
Just prior to serving, garnish with tomatoes and olives.
Season to taste with salt and spoon marinade over tomatoes and olives.

New York State says "Don't cut the cheese"

New York State's Department of Agriculture and Markets has begun enforcing a regulation that effectively prohibits cheese vendors at farmers' markets like New York City's popular Greenmarket from custom-slicing their products for customers, reports Manhattan news site DNAinfo.com. Under rules now being enforced by the state's Department of Agriculture and Markets, farmers are no longer allowed to slice and wrap their cheese wheels at markets in New York unless they have a license to process food. They can only get that license if they have, for instance, a three-basin sink and hot water heater. [...] Cheese vendors say that the state will kill off their success at local greenmarkets by subjecting them to similar rules as delis or grocery stores — since it's impossible to get access to the same running water in their temporary stands as delis do at a store. But even if market cheesemongers can't slice to order, at least customers there can still sample a cheese before they decide how much they want to buy. Oh, well, not really that either. In addition, unlicensed cheesemongers are supposed to cut cheese samples with a disposable plastic knife, an impossibility with hard cheese, [cheesemonger Jody] Somers said. "We have cheeses aged over a year," Somers said. "I have to use a double knife to cut them. How do I use a plastic knife?" Whole stinky cheese tale here. And more here from Grub Street, which posts details under the wish-I-got-there-first headline New Regulations Mean Greenmarket Vendors Can No Longer Cut Their Cheese. In case you're wondering, the mission of New York's Department of Agriculture and Markets