Cheese wedding cake

Speaking of offbeat weddings, this Australian couple served a cheese wedding cake. Be still my heart.

What kind of dessert will (or did) you serve at your wedding? We went with chocolate-chip cookies.

P.S. More on cheese:)

(Photos by Jonas Peterson)

Make your own cheese!

Claudia Lucero moved to Portland in search of slower, happier life. She started pickling vegetables and making cheese, and now she runs an etsy shop with DIY cheese kits! You can make the fresh cheeses in your kitchen in under an hour with just a gallon of milk.

I'd LOVE to try these, wouldn't you?

P.S. More on stinky cheeses...

Cheese pairings

My lovelies, here's our third (and final) cheese tutorial! If you're planning a romantic night at home, or a fun evening with friends, here are three cheese + drink pairings that will knock your socks off...
The stinky French cow's milk cheese Langres comes in a wooden container. The traditional way to eat it is to pour Champagne into the little dip (or "fountain") on the top of the cheese -- which makes it effervescent and delicious! (Confession: We used Prosecco to save some coin, but it was still fabulous.)
There are two types of people in the world: Those who love smoky flavors, and those who hate them. (Which are you?) This smoked goat cheese, Up in Smoke, packs a major punch--and almost tastes like bacon! The award-winning cheese is bright, tangy and smoky, since it's wrapped in smoked maple leaves spritzed with bourbon. Double the intensity by pairing it with a really smoky beer. (Alex was obsessed with this combo.)
I never drink coffee (which is ironic considering my blog's name), but I made an exception for this amazing cheese. Barely Buzzed is a cheddar-style cheese made by two brothers-in-law in Utah, and the rind is rubbed with espresso coffee grounds and lavender. The flavors permeate the milky cheese--it's incredible. Barely Buzzed won a Blue Ribbon at the American Cheese Society three years in a row. Pair it with a strong cup of coffee for a taste explosion...and a serious spring in your step. :)

What do you think? Which would you go for?

P.S. More cheese-y posts!

(Recommendations from Murray's Cheese. Photos by the amazing Jamie Beck for Cup of Jo)

Stinky cheeses: How brave are you?

My sweets, a couple weeks ago, we figured out how to make the perfect cheese plate. But what about really those change-your-life strong cheeses? Well, Murray's Cheese helped us put together a cheese plate for brave souls that will blow your mind (and stink up your living room). The only question is: Can you handle it? :)

Murray's head cheesemonger Sydney Willcox showed us how to create a truly adventurous cheese plate, and the wonderful Jamie Beck took photos. Here goes...
Overall rule of thumb: Typically it's OK to eat the rind of any cheese, as long as you can handle the stronger flavor (exceptions, of course, are cloth-bound or wax rinds).

Monte Enebro. This quirky Spanish goat cheese is covered in ash and mold. The flavor is creamy and salty on the inside, and then gets spicy, damp and acidic as you get toward the rind. Its overall funny appearance is said to resemble the leg of a mule!

Quadrello di Bufala. This gamey cheese is made in northern Italy with water buffalo milk. Two SUPER cool brothers took over their father's farm (their dad had started the farm in 1968 and tragically died the same year). They wanted to do more than just make mozzarella, so they created a bunch of different funky cheeses. This cheese is very barnyard-y; you can taste wet straw, a bit of stink and sweetness at the same time. Tangy, meaty, very rich. Washed in brine.

Epoisses. There are two ways to serve this runny cow's milk cheese--cut it like a pizza or cut the top off and scoop it out with a spoon (or dip your bread in!). After four weeks of aging in France, this cheese is rinsed in French brandy--and once it crosses the pond, Murray's washes it in brandy again in their cheese cave to kick up the intensity. Very strong, gooey, stinky. (In fact, it's so stinky that there's a rumor that it's banned from French public transportation.) Like a salty pudding. Fun fact: Napoleon Bonaparte was a huge fan!

Pecorino Foglie de Noce. This raw sheep's milk cheese is buried in barrels full of walnut leaves while it ages. You can taste the walnut flavor in the cheese, and the rind is grassy and herbaceous. Milky, nutty, sharp and very salty. Great with fresh grapes, since it's so salty that you need that refreshing palate cleanser. (Fun fact: Did you know that the word "pecorino" doesn't actually connote a specific cheese, but simply refers to any Italian sheep's milk cheese?)

Caveman Blue. This blue cheese is made with raw cow's milk in Oregon. (The Pacific Northwest is a big blue hotspot.) Really fruity and spicy, the flavor is right up front. Has nuances of beef and bacon and grass. Not for people who are timid about blue cheeses! The name "Caveman Blue" is a nod to the nearby town of Grant's Pass, which is overlooked by a huge hulking statue of a caveman.

Yum! Thank you so much, Sydney and Murray's! What do you think, my lovelies? Do you dare? How bold are you when it comes to cheeses? (I would love to serve this tray at a dinner party!)

P.S. Remember Toby's stinker shirt? :) And more cheese-y posts!

(Photos by the amazing Jamie Beck for Cup of Jo)

A handy guide to creating the perfect cheese plate

I may or may not be obsessed with cheese (are you, too?), so the fact that we live down the street from Murray's Cheese, the most amazing cheese shop that ever existed, is fabulous and a little dangerous. The shop is packed with incredible cheeses, meats, chocolates, breads and ice creams, and the cheesemongers are geniuses (and give samples!). Toby and I venture over there at least twice a week, and we're both fatter and happier for it.

So, my darlings, I'm thrilled to present this handy guide to creating the perfect cheese plate! I met with Murray's head cheesemonger Sydney Willcox to discover her tried-and-true tips, and the lovely Jamie Beck took photos. Here goes...
Overall pointers for putting together a cheese plate:
* When you invite friends over, buy one ounce per person per cheese; and stick to five to six cheeses total.
* Choose a fun variety of cheeses: different textures, countries, and all three milk types (goat, sheep, cow).
* Serve all the cheeses on one big board. You want your guests to start with the mildest and work up to the strongest, so place the cheeses in "clock order"--12 o'clock being the mildest and 11 o'clock being the strongest.
* Take the cheese out of the fridge at least an hour before serving. Cheese should be eaten at room temperature, when it's at its full flavor and texture.
* Put out a few different knives. Goat and blue cheeses crumble if you use a regular knife, so cheese wires are the best thing to use--if you don't have one, you can use dental floss! Softer cheeses work best with a butter knife. Harder cheeses, like parmesan, are good with a triangle-shaped knife. Cut circular cheeses in wedges, like a pizza.
* If you have leftovers, don't store the cheese in Saran Wrap, which will make the cheese sweat and leave a plastic-y taste. Cheese is living and needs to breathe, so wrap it in parchment or wax paper, and keep it in the most humid part of the fridge (usually the vegetable drawer).
Six cheeses for the perfect basic cheese plate:
(pictured clockwise from top)

1. Cremont is a bloomy, rindy, mild cheese, which debuted last year in Vermont. (The name "cremont" is a mix of "cream" and "Vermont"!) The cheese has both cow and goat milk. Luscious, coats your tongue, fudge-y, cake-y.

2. La Tur is the little black dress of cheeses! Everyone loves it. It's a mix of goat, sheep and cow--which is is pretty unusual. Flavorwise, you get a hint of all three animals--tang from the goat, lingering buttery fat from the sheep, milky sweetness from the cow. The texture feels almost whipped, like savory ice cream! At a party, this insanely popular Italian cheese will disappear first.

3. Pyrenees Brebis. Every single person I've has ever met loves this sheep's milk cheese. It's a huge crowd-pleaser. A lot of flavor, but very harmonious. Nutty, salty, floral, semi-soft. From the southwest region of France, where there are huge herds of sheep.

4. Cabot Clothbound Cheddar. Cabot makes lots of cheddars, but this is their artisanal (read: fancy!) line. What's cool about this cheese is that it's a partnership between Cabot and the Cellars at Jasper Hill--Cabot makes the cheese, which is then aged in the Cellars at Jasper Hill. There's actually a staff of guys (football-player size!) who flip these cheeses everyday, so they'll age evenly. The cheese is wrapped in cloth, which is a more English style of making cheese. Super strong cheddar; you get little crystals. You'll taste peanuts, caramel, earthy flavors. Eat from the inside out; then take the cloth off and then eat the rind--it almost takes like dirt, but it works so well with the other flavors. (P.S. It would make the best grilled cheese you'd ever have in your life.)

5. Pleasant Ridge Reserve. Made with raw Jersey cow's milk in Wisconsin. Very fruity and smooth. The American Cheese Society just named it "Best in Show" for the third time (it's the only cheese to have been awarded Best in Show more than once!). You've gotta try it.

6. Cambozola Black Label is a very, very delicate blue cheese. Just a tinge of that mineral flavor; very buttery with a bit of a cashew flavor. A great beginning cheese for people who think they might not like blue cheeses. (Once you put it on bread and add a grape, it will mellow out, if you’re feeling timid!) Blue cheeses and chocolate also go together really well--a great balance of salty and sweet.

Pair cheeses with: Dried cherries, walnuts, marcona almonds (I love these!), fresh grapes, crackers and French bread.
Yummy! Thank you so much, Sydney and Murray's! Have you tried any of these cheeses before? Do you have a different favorite cheese that you'd recommend? I'd love to hear...

P.S. More cheese-y posts!

(Photos by Jamie Beck for Cup of Jo)

Birthday cheese

Alex was so sweet on my birthday, and since I'm one of those people who don't like cake (are you, too?), he brought out a piece of stinky Spanish cheese with a candle. It made me burst out laughing and was such an awesome treat. Thanks again, Alexei! :)

(Alex's shirt and my dress are from Steven Alan, and my sweater tights are from Hue)

Toby the stinker

I got Toby this new T-shirt at the cheese shop. He was dubious at first...
But found it hilarious once I explained it to him.

Cheese wedding cakes

For you cheese enthusiasts out there: How amazing are these stinky cheese wedding cakes?! I wish I had known about these when we tied the knot!

United States cheese boards

How cool are these United States cheese boards? (As a Michigan girl, I'm psyched that they made a separate piece for the Upper Peninsula!)

(Via I Heart You)

Yummy sandwich

Alex is hanging out with a friend tonight, so I'm on my own for dinner. I spotted this aged cheddar and apple melt on She Eats Bears, and it looks great, especially on raisin bread. I think I'm going to try it out.

What do you make for yourself when you're eating alone?

Cheese cravings

Epoisses, a runny cow's milk cheese, is so stinky that apparently it has been banned from French public transportation. Now I'm dying to try it.

What's your favorite cheese?

Grilled cheese

Mini grilled cheese sandwiches with shots of warm tomato soup? What a cute idea for a party or wedding! Also, now that I'm almost 31 (eeps), I've finally learned the secret to a perfect grilled cheese: Dijon mustard. That extra kick makes so much yummier.

(Photo credit unknown, via mandr)

Stinky cheese and wine

Our friends recently brought over the amazingly stinky Langres cheese. It was creamy, strong and absolutely delicious. (Apparently, you're supposed to pour Champagne over it, but we're not that fancy.) I'd highly recommend scouting it out at your local cheese shop!

A Month of Being Vegetarians.

Alex and I have decided to go vegetarian for the next month. I'm fine with it since I basically live on cheese anyway, but Alex loves meat and is anticipating rice-and-bean burnout. Any suggestions for delicious meals, my dears?