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White Stilton with Mango and Ginger & the tasty bits found in cheese

You don't like the flavored Stilton? I carry stawberry and apple pear too!

Jul 09, 2013
themamacurd in Cheese

What is your dirty little food secret?

You guys are all so funny! Whoever said Jack in the Box tacos "make my shit smell bad" I really lol'd!
McDonald's sausage burritos with their "hot" picante sauce. Yum :D

Jul 09, 2013
themamacurd in General Topics

ever been to the fromagerie @ ajs?

Specifically, the Ajs in Arcadia on 44th St and Camelback Rd. What did you think?

Jul 09, 2013
themamacurd in Phoenix

Looking for a "foodie-friendly" neighborhood for a new home

I work in the Arcadia area and I definitely agree. Arcadia. We have a lot of New Yorkers come into where I work. There's all kinds of eateries and fun cafes down there!

Jul 09, 2013
themamacurd in Phoenix

Confused about pasturized milk/cheese making process/listeria

Yes. It is possible to make cheeses without pasteurizing. They're called uncooked or raw milk. However, young raw milk cheeses are illegal in the US. Therefore, you shouldn't even be able to find a raw milk
Brie raw milk cheeses aged sixty days or longer are the only cheeses legal here. I think the "do not eat" list of foods obgyns give us is silly. I'm a cheesemonger. Part of my job iIs to eat cheese. I ate everything with both of my pregnancies and my boys turned out ok!

Jul 09, 2013
themamacurd in Cheese
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White Stilton with Mango and Ginger & the tasty bits found in cheese

Speaking of Bellavitano...Sartori came out with a new cow's milk with a peppermint rind (for this holiday). I think its horrid. It tastes like a young American Parmesan with peppermint. Look for it this holiday. I'm sure someone will buy it!

Jul 09, 2013
themamacurd in Cheese

White Stilton with Mango and Ginger & the tasty bits found in cheese

Beehive Cheese Co...Pat Ford made a few cheeses exclusively for the company I work for. One was super shitty..a mozzarella type with hatch green chiles. Lacked flavor big time...you couldn't even taste the green chile. He also made one with the "stuff" in it (as you mentioned above). Its called Drunken Bee. He took his Promontory Cheddar and rubbed it with: tequila, lime zest, salt and garlic (my boss came up with this concotion) its pretty good. I still have a bit left. Last year he made one for us called Bee Cinneful. Promontory again rubbed with agave nectar and cinnamon (for the holidays). I love Beehive! My favorite is Barely Buzzed and Big John's Cajun!

Jul 09, 2013
themamacurd in Cheese

Discovering new cheeses--how do YOU do it?

I'm a lucky one...I've been a cheesemonger for nearly eleven years. (Don't get me wrong, it's fun...but I've been doing it so long I've seen just about everything there is to see) So all I have to do is wait for my vendors to let me know when there is something new!
Last week I went to our holiday show and saw some new stuff I've never seen before: Honeybee Goat Gouda, Sartori brand (from Wisconsin) with PEPPERMINT (it was vile!!!!) and a Wensleydale with fruit and liquor in it (can't remember what fruit or what liquor)..but yes, those are the new ones I've seen

Jul 09, 2013
themamacurd in Cheese

Cheese Plate Etiquette

The only thing I would suggest is to begin with the mild cheese and make your way to the strongest. Otherwise, your mouth will be overwhelmed by the stronger cheeses and it will be difficult to taste the mild cheese.

Feb 19, 2011
themamacurd in Cheese

How to Cut a Commercial Sized Parmesan Cheese Wheel

The machine is sanitized before and after it touches my cheese. I've been doing it this way for eight years and have never had a problem.
And I don't serve cheese, I sell it.

Feb 19, 2011
themamacurd in Cheese

How to Cut a Commercial Sized Parmesan Cheese Wheel

Any hard cheese that is aged usually contains these "crunchies". They're crystalizes amino acids.

Feb 18, 2011
themamacurd in Cheese

How to Cut a Commercial Sized Parmesan Cheese Wheel

I have the meat department cut I using their ban saw, which is a saw made to cut through bone. They cut it ink eighths. From there I use a wire.

Feb 18, 2011
themamacurd in Cheese