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28 January 2011 @ 10:22 pm
FYI, I'll be switching over to a new blog shortly. I will keep this one open since I have a lot of posts on here that I want to save, but I am having to screen all comments, most of which are spam! I can't seem to keep the spam blocked, so I'm starting from scratch elsewhere. Also, on other blogs I am able to upload more images without having to pay extra or upgrade.
14 January 2011 @ 04:44 am
Up bright and early to go to Liberty, NY to be on the radio station with the Big Cheese and the guys of Formaggio (http://www.formaggiocheese.com), a producer of delicious mozzarella in Hurleyville, NY. The radio show is called Kings in the Kitchen. More on that to come, but for now, here is a short clip of me tasting Formaggio ciliegine: http://www.kcheese.com/Formaggio1.mp4.
30 December 2010 @ 12:03 pm
Here is a link to some shots of me with the family in Birmingham, Alabama after an exciting shopping trip to Western Supermarket in Mountain Brook. I got some of my tried and true Belle Chevre goat cheese from Elkmont, AL and I also discovered a new Alabama goat from Stone Hollow Creamery in Harpersville, AL.


Miss Debra and Keisha have the hook-up for Alabama goat cheese!
28 December 2010 @ 05:03 pm
Word travels fast that I know a bit about kosher cheese!

Tomorrow I will be interviewed at 8 p.m. EST on the Jewish Radio Network with Chaim Szmidt, who runs a kosher food blog, kosherscene.wordpress.com. Here is the link about my broadcast: http://kosherscene.wordpress.com/2010/12/27/last-weeks-broadcast-and-this-weeks-upcoming-one/ Tune in to hear about kosher cheeses from around the world. This should be fun!

From the announcement: "Ms. Bland is informative, she represents her subject with passion and wit. Please, listen in on Wednesday at 8:00 pm on Jewish Radio Network (http://www.jewishradionetwork.net). Click on the red "here" under the white "Radio," then wait about 90 to 180 seconds for the application to start streaming." 
17 December 2010 @ 07:26 pm
Here is the link to the pics from the other night at Nanoosh, an organic hummus bar in NYC. The cheese selection was fantastic, and the most popular and intriguing cheeses were the Israeli French-style cheeses by Barkanit. The cheesemakers studied in France and Spain, and brought their new techniques back to Israel to apply to the milk from their herd of goats and sheep. See all the cheese, wine and action at http://www.kcheese.com/Nanoosh2010.htm
14 December 2010 @ 12:48 pm
Tomorrow (Dec. 15th) I will be at the Israeli Wine Lovers event Wed. night at 7 p.m. to present some cheeses, TBA, but all delicious, of course!
Avi Ashman, the organizer, is a member of my New York Cheese Lovers Meetup. Read below and RSVP @ http://www.meetup.com/Israeli-Wine-Lovers/.

Start the New Year with Robust and Succulent Israeli Merlot, Part 1 (K)
Wed 7:00 PM
Nanoosh Hummus Bar
171 Madison Avenue
New York, NY
(212) 447-4345

Who's hosting?
Avi Ashman, Gary, and Raphael Sutton

$36.00 per person
refund policy
. Many describe Israeli Merlot as robust and powerful; others hardly distinguish them from Cabernet Sauvignon in blind tasting. But all agree that they are GREAT. With so many wonderful wines to sample in one night, we decided to conduct a two part survey of Kosher Israeli Merlot... Join us for the two-part series and pay only $65.

All wines and foods, during the tasting, are Kosher.

Sit back, relax and join other wine lovers at the Israeli Wine of the Month Club’s interactive wine tasting experience.

What is interactive wine tasting?

* Several wonderful Israeli wines will be explored. Cheese, crackers, fruit and organic hummus also served.
* Our panel will describe each wine and guide you in exercising your palate tasting them
* You will be encouraged to voice your opinion about each wine and write elaborate notes -- be Robert Parker, Tom Stevenson or Daniel Rogov for a night... Every opinion counts !
* We will collect everyone’s tasting notes and distribute them via a newsletter. The newsletter will also include professional tasting notes as well as detailed descriptions of the wineries, and more...

When? December 15, 2010 at 7PM
Where? Nanoosh Organic Hummus Bar
171 Madison Avenue (between 33rd and 34th streets)
New York, NY 10016-5110

How much? $36 at door for a single event, $65 for both tastings
RSVP by December 14, 2010 (space is limited)
17 July 2010 @ 02:43 pm
Here's a cheese I picked up at a health food store in the bustling Central PA town of Altoona. The dairy is located in Central PA on the edge of Amish country. Swiss Villa Colby is raw with rennet. They are in Lykens, PA. Organically pastured, 100% grass fed. Also, no website, but it uses celtic sea salt. Fancy! It's a squishy, stick-to-your-knife colby with a texture almost like a Port Salut. It has a lot of flavor and a long, milky tangy finish that ends tasting a little animaly, but like a clean animal! Sometimes it even tastes sweet and there seem to be some, barely perceptible, teeny crunchy bits in it that aren't crystallized amino acids. I think it's bits of sea salt?

This cheese melts under your very eyes - at toom temp. It's not like most Colby cheeses I know. It was very good, though. Put it under heat, and it really goes crazy. It was great toasted on Ezekial 4:9 bread, the flourless sprouting grain bread from CA. Crunchy toasted bread with luxurious melted cheese!

The Cheese Mistress
14 July 2010 @ 07:04 am
Long time no hear! I blabber about cheese too much on Facebook these days.

Cheese issue of the day: I run into this cheese problem all too often. Too many cheeses in my fridge. Some have been opened, and though I can identify the country and the milk type, I often have no idea what the name of the cheese is. I bought some cheese butcher paper to re-wrap cheeses with a space for writing the name, but I lost the paper!

I found one such mystery cheese in my fridge yesterday. It was part of what looked to be a Spanish sheep, maybe about 8 months old or so, and possibly raw. It must have been a Manchego. It tasted great yesterday and even had that chunky texture with a slight crunch to where it almost feels and tastes like eating nuts.

I retried the cheese during the night and I hated it! It seemed greasy and barnyardy to me. How can a cheese seem so perfect on hour and so horrendous the next?

I'm scared to see what else is lurking in my fridge.

The Cheese Mistress
07 May 2010 @ 07:59 am
Conrado Tomini in Oil (cow's milk)

Two in One!

Incredibly creamy and bordering on tangy, Conrado Tomini are both rich and refreshing. This eye-catching twin-pack contains two flavors: herbs and red peppers. The cheeses are packed in sunflower oil for an extra smooth texture.

Tomino is a traditional style of fresh, soft cheese from the Piedmont region of northwestern Italy, and is labeled “high quality milk.” According to an Italian law from the beginning of the 20th century, for the cheese to bear this distinction, the suppliers of the milk have to meet stringent parameters regarding purity and fat and protein content.

The tomino is so named for its small size. Conrado Tomini are completely rindless. Their young age and creamy milk, along with the oil treatment, make them ideal for spreading. They are excellent served alongside a salad, as a snack with crackers or bread, or as topping for bruschette or grilled meats. In a pizza bianca, they make an interesting substitute for ricotta. The package gives serving suggestions.

Since they are so delicate, it is best to pour them out carefully and drain them. The remaining sunflower oil makes a great dressing for the cheeses, especially when served alongside a filet mignon!

The Cheese Mistress
04 May 2010 @ 06:13 am
Here is what I'm going to tonight -- a goat cheese tasting with Murray's cheese at City Winery in Manhattan:

Treat your tastebuds to tastes of delectable goat cheeses paired with fine wines from around the world with today's deal that'll delight foodies, wine lovers, and the cheese-obsessed alike.

The event takes place on Tuesday, May 4th at City Winery at 6 p.m.

Selected 'Best of New York' by New York magazine for their cheese classes, today's deal gets you in the room with experts from Murray's Cheese and nibbling and sampling your way through some of the finest goat cheeses from around the world, paired with world-class wines at City Winery. Your expert instructor will get you tasting and deciphering the differences between different types of goat cheeses, grounded in some of the fundamentals of cheese and wine pairings, and how to choose the best wine pairing for each type, and share in the origins, history, cheese-making techniques and other mesmerizing cheese lore and knowledge.

The Cheese Mistress