barack obama - aged approx one year
Just looking through some old photos I never posted anywhere. I have to say, that Barack sure has his hands in a lot of fires.
(photo of the cheese rack at the coop, december 2009)cheese fries
It was only a matter of time before I 1. blogged about something outside of brooklyn and 2. bought cheese fries from the shake shack in midtown manhattan and felt the need to share about it.
Figure I might as well get both out of the way concurrently. The Shake Shack cheese fries go above and beyond most in their respective augmented fries category by using real cheese. Slightly sharp with a nice finish and lack of plasticky sheen upon cooling, they will fill up that daily calories' chart quickly, but are oh so tasty regardless. To make procuring easily, there's also rumors of a shake shack iPhone app (released today!). The frequenly crowded line is an obvious indicator of the overall quality of eats. Yummmm.november cheese roundup
They are all quite fabulous in their own ways. First impressions rank the Nettle Meadow cheese as most unique of the bunch, tasting very sweet and creamy without the usual leftover sourness in the back of your throat that most young cheeses of this type have. Additionally, the dante has a beautiful rhine that describes the taste of the cheese quite nicely. Think Manchego with a bit more bite, and a subtle bit of sweetness above and beyond the normal spanish variety. Both cheeses have an almond-like smoothness and rank high up on my list of snacking cheeses (since they are too rich, and can be noshed upon for bite after bite). Couldn't help but track down a full half-wheel of the Dante in the storage fridge at the co-op, so you could see more of a full view of the beautiful rhine in the wild.
putting my cheese where my mouth is
So, I'm a lover of cheese. I recently finished a quite lovely book about cheese in America called The Cheese Chronicles by Liz Thorpe (thanks Corrine!). I've been a lover of cheese for a quite a long time, and even consider myself a moonlighting cheesecutter as part of my duties at the Park Slope Food Co-op.
I'm hoping to begin a more formal (and fun/informational) exploration of cheese, documenting what I find along the way, as well as sharing on my tabletop when I can. For now, I hope you'll enjoy some recently acquired photos with cheese.
Some of my favorites to cut at the co-op.
Fresh wheels of parmaggiano reggiano at the co-op. So beautiful. Semi-barbaric "torture weapons" are used to actually get this cut up.
As large cheddar and pepper jack cheeses are cut, I always find myself thinking of building a house of cheese.
Another view of the massive quantities of cheese being sliced for consumption.
Cougar Gold Cheese, of Washington State University. A wonderfully tangy, sweet and salty cheese sent to me for my birthday this year. Very tasty!
Some gloriously decadent fondoued and fried cheese at Artinsanal in Manhattan. One of a handful of cheese meccas in NYC.
Jeff Gray
I like people, technology, and cheese. I spend most of my time watching them interact with one another.
