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.
Here’s a fellow Cheese Blog for your edification:
The Joy of Cheese