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Posts Filed Under The ‘Favorite Cheese, etc’ Category

Wednesday, March 4th, 2009

Thoughts from the Director of Operations

When I first started working at Artisanal it was just a job for me, as I was out of work and needed something to do. I had just recently moved back to the city and wanted to work, and had been informed about this new company which was in the opening stages and was looking for someone to handle all calls for the office. Having over 10 years experience working in the hospitality industry I thought I would give this a try. At the time Artisanal was still setting up operations and working on getting the website ready to go live. There was a lot of behind the scenes work which I was a part of and assisted in setting up. I had thought I knew cheese, I did know what it was that I liked, which was the typical cheeses one found in many stores, Kraft singles, Velveta, and Finlandia Swiss.
10010 thumb Thoughts from the Director of Operations

When I was asked what my favorite cheese was I would say Swiss cheese, I always had to have it on my sandwiches. Well let me tell you almost 6 years later I now know when someone asks me what my favorite cheese is, I can not answer this simple question. I have grown and expanded my taste and knowledge for cheese. I am unable to just choose one cheese as a favorite. We have so many cheeses that I have learned about and enjoyed over the years and there are so many new cheeses coming in that I have yet to learn about. Although I still sway towards the Mountain style cheese, and I feel is a must have on any cheese plate, I also enjoy many other great cheeses that I have experienced in my time with Artisanal such as, Epoisses, Abbaye de Belloc, Vacherin Mont d’Or and Tomme Fermiere d’Alsace, just to name a few. But I have learned that even for each season some cheeses are better then others, and that the animals grazing and eating habits also make a difference in the flavor and texture of the cheese. So with all the great options I can not just pick one.


Tuesday, March 3rd, 2009

A Marriage Made in Heaven

A true culinary cheese experience occurred in the dining room of Picholine and I will never forget the majestic aromas of pineapples and butter.
10480 thumb A Marriage Made in Heaven

Sbrinz was shaved on to plate for me and I was told it was the original recipe of Parmigiano Reggiano which the Roman Legions stole when they invaded Switzerland, apparently the recipe is over 2000 years old.

I was then served a glass of Tinto Pesquera from Ribera del Duero a small amount of quince paste and shaved Sbrinz. The Sbrinz was crystallized and was giving off aromas of pineapple. It melted like fine butter on the palate. The Pesquera was robust with notes of dark plums earth and coffee and the quince was sweet with a granular texture. As I combined these fine products together I finally understood the culinary term “A marriage made in heaven.”

-Gabriel Edelman
Culinary Advisor

Monday, March 2nd, 2009

Do You Ever Get Sick of Cheese?

Ever since I started at Artisanal, people ask me, “Don’t you ever get sick of eating cheese”? That is an interesting question that makes me wonder, what would it take for one to become sick from eating cheese? I know I could become sick from eating a lot of other foods, but never the almighty cheese!

10262 thumb Do You Ever Get Sick of Cheese?
Whenever someone would ask me that question I would always answer no, because I truly believe, that I could never become sick (or tired, as they may put it) of this wonderful and wholesome thing we know as artisan cheese. It is one of the most interesting and delicious foods I have ever come in contact with. I guess they assume since I work for Artisanal that all I eat is cheese morning, noon and night? This is true, but do you think that would be so bad?

The question brings to mind a story that happened one day early in my rookie year at Artisanal. Back then I was able to experience a lovely artisan cheese at each meal. This was only partly planned out, because yes, it is my duty to taste what I sell, and I clearly do not have a problem with that, but what I didn’t realize until then is that there is a different cheese to be enjoyed for each part of the day. Whether it is a mild aged goat cheese like Valencay to brighten your morning, a warm nutty Gruyere for a cozy afternoon snack or a soft creamy stinky slice of your favorite washed rind to pair up the evening, there was something for everyone. The sky is truly the limit…

- Christopher Farris
Culinary Advisor

Tuesday, April 24th, 2007

Speaking of favorite cheeses…

This is brilliant. Earlier last week, Chowhound posted a wonderful call for mouth-watering stories, entitled: “Cheese – the best cheese experience you ever had” It begins with, “Roqfort, soft and squishy, pungently fabulous on crisp lavosh with a Temprinillo to divert the taste buds momentarily before returning to another heady mouthful.” Oh that does sound good. And the comments, … “A round of Brillat Savarin (triple creme), drowned in cognac soaked golden raisins….;” “Atwater Market in Montreal on visits back to my home town and picking up 4 Québec and/or French cheeses…;” “Large wedge of Beaufort cheese, some kind of dried ham, fresh baguette and wine for lunch while hiking Grand Balcon du Nord in the Alps;” … Check it out.. !

Thursday, April 12th, 2007

Questions and Answers with Terrance Brennan

tb whisk Questions and Answers with Terrance Brennan

Q: What is your favorite cheese?
That is like asking me to pick a favorite child, I have to say that it changes with the seasons. Overall, I would say I love an 18-month-old Comte.

Q: What’s your favorite cheese accompaniment, condiment, or chutney?
I truly like the pressed Spanish Fig and Almond Wheel. Honey is a great addition to Stilton or a creamy Great Hill Blue.