Dec 17
Lisa Fain - Homesick Texan
Of course, good looks and flavor aside, the best thing about a cheese ball is its infinite variety. Most cheese balls start with a base of cream cheese, but from there you can add just about anything you want—goat cheese, blue cheese, herbs, spices dried fruit and nuts. With a cheese ball, the only limit is your imagination.
Find the recipe on Lisa Fain’s ‘The Homesick Texan’
Craig Lee / Special to The Chronicle
The Spielhofer family that makes Montagne du Jura buys its cow’s milk from an 80-year-old cooperative that specializes in Gruyere. Montagne du Jura resembles Gruyere in flavor, but in format it is closer to Appenzeller, another Swiss mountain specialty. The Appenzeller is slightly smaller; Montagne du Jura weighs in at about 18 pounds.
Read more about Montagne du Jura in Janet Fletchers article, “Rethink ‘Swiss cheese’ image with Montagne du Jura”
We just added a few gift basket photos. Click on Pictures to take a look!
KCAA Radio 1050 AM stopped by the Cheese Cave this week as a part of their weekly “Real Food Empire” show. Listen in with us this Sunday – December 11th when the show airs @ 9:00am. Marnie chats with Stephanie Georgieff, host of “Real Food Empire” and President of Slow Food Redlands while they share a cheese plate and discuss!
Listen to the Podcast online. You can also jump ahead to 23:30 to get right to the cheese!
Photo: Craig Lee / Special to The Chronicle
“Vermont’s Jasper Hill Farms has birthed so many sought-after cheeses that it hardly seems possible that the staff would have the creative energy to dream up another. A beer enthusiast, Jasper Hill’s cheese maker recommends Harbison with Saison-style ale. Saison Dupont from Belgium is a classic in that style.”
Watch the video of Harbison being made by clicking here.
Read more about Harbison in Janet Fletcher’s article on SFGate.
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