So a new natural foods/organic foods market called Fresh Thyme opened near the house this past week, so we went to go check it out. They advertise themselves as being cheaper than Whole Foods, including an advert that alluded to Whole Food’s snarky nickname of “Whole Paycheck.” They had a big wheel of cheddar, with a Buckeye themed bas-relief carved into it. Enjoy the photos.
The produce looked like it might be decently priced, I didn’t pay much attention, but the cheese seemed reasonably priced. My bellwether cheese, mascarpone was 2.49 for 8 ounces, which is about half the price of nearly every other market in which I’ve priced it, and only about a dollar more than Restaurant Depot.
Thank to the consumerist, we have heard of WFMZ’s story about a man trying to steal cheese by sticking it down his pants:
Eason was found to have four logs of Swiss cheese, each valued between $52 and $55, inside the legs of his pants, according to an affidavit of probable cause.
When confronted outside the store, Eason asked the security officer, “What cheese?
It’s probably a plot to keep me fat, but National Cheesecake Day is apparently July 30th.
Here’s what cute calendar has to say on the topic:
North America has several different recipes for cheesecake and this usually depends on the region in which the cake was baked, as well as the cultural background of the person baking it. Almost all modern cheesecakes in the United States and Canada use cream cheese. These cheesecakes are typically baked before serving.
I spent last week in Rehoboth Beach, DE. From a cheese perspective, there was some Lobster Mac and Cheese at an overpriced sea food restaurant, and afters, whilst shopping along the boardwalk and nearby, I came a cross a spice emporium that carries this.
I’m a day late on this one, so just to be clear, this event is on June 26, 2014:
Some cheesy fine art makes its way to Grand Central Terminal tomorrow and unlike most art exhibitions, touching—and eating!—are encouraged. Castello cheese will be setting up a mini cheese gallery in the west side of Vanderbilt Hall that will display famous still-life paintings alongside replicas made entirely out of cheese. Works by Flemish artist Clara Peeters, as well as American still-life artists Raphaelle Peale and John F. Francis will be recreated, among other noted masters of the genre.
Baked Brie in Pastry:
Photo courtesy of M.Kowal.
From BW3. Better than expected.
Chevre, Boursin, and Merlot – courtesy of Chef Jeff at Pillar.