Cheese rules

Time and time again I find customers asking me what to do with a certain cheese; Can you just eat it, do you cook with it, I need something that is just good with crackers. While there are some cheeses that are better suited for cooking, grating, etc., I encourage you to experiment! There are no hard and fast cheese rules. I've eaten most cheeses on their own, with bread, with crackers and even with a spoon! Add spreads, jams or jellies, grab a loaf of bread studded with fruit and nuts. In the world of cheese feel free to play and explore. You never know what you might find.

Wildspitz!

As some may know I am now a cheese monger again. Hooray! My most recent find is a beautiful Alpine cheese called Wildspitz. Other than a terribly delightful name the cheese has much to offer. A blend of both cow and goat milks this beauty is great for people who like Gruyere but might want to try something new. It maintains much of the nutty, sweet/savory qualities that people love in a Swiss cheese with an added hint of mushrooms and forest.

Those who know me know I'm a huge fan of Smoque. An inconspicuous storefront on Pulaski was packed on a busy Saturday with people eager for BBQ. Just one whiff of the smoky, spicy air inside is enough to give you the patience to wait in line...just a hint of the good things to come. Pulled pork, chicken and ribs all hit the mark but the brisket is the standout. I was there with a dear friend from out of town and what better way to visit than over that most family picnic of foods...bbq. We finished the meal off with a slice of homemade pie...the only thing missing were the fireflies, sparklers and cool watermelon slices.