They Come With Cheese

Jeni’s Goat Cheese and Cognac Figs Ice Cream

The Big Cheese — Mon, 20 Feb 2012 21:41:47 +0000

Jeni’s Splendid Ice Creams is a Columbus Treasure, with flavors ranging form the sublime to the ridiculous (hah! I said it, and it even makes sense in this context). From Black coffee (like the coffee ice cream you’re used to, but without all that pesky sweetness [ truth be told, that's the only time I like sweet coffee], to Queen City Cayenne, ice cream with so much heat it was listed as one ot the celebrochef’s faves on Food Network’s “The Best Thing I Ever Ate – Hot and Spicy”

So it should come as no surprise that Jeni’s would produce a goat cheese ice cream, and that the ice cream would taste amazing. Last time around, I wrote about Goat Cheese and Cherries ice cream, but this time it’s Goat Cheese and Cognac Figs. All I can say is “Wow!”

The goat cheese, while not timid, does not overpower the flavor of the ice cream, and the figs have just enough cognac flavor in them to give the spoon a little zing, avoiding punching you in the mouth, the way some rum raisin preparations tend to do.

Also pictured, are scoops of Buckeye State [ with peanutbutter and chocolate ] and Black Coffee.

Cheese Redux 2012-02-20

The Big Cheese — Mon, 20 Feb 2012 21:03:28 +0000

Here’s a bunch of pictures of recent cheesy dishes.

My Vacation

The Big Cheese — Sun, 12 Feb 2012 00:56:00 +0000

My friend at Fuck Yeah, Ohio has shared this poem, by Neil Armstrong:

“My Vacation,” a poem by Neil Armstrong

Nine summers ago, I went for a visit,

   To see if the moon was green cheese.

When we arrived, people on earth asked: “Is it?”

   We answered: “No cheese, no bees, no trees.”

There were rocks and hills and a remarkable view

   Of the beautiful earth that you know,

It’s a nice place to visit, and I’m certain that you

   will enjoy it when you go.

-from the children’s magazine Mini Page, 1978

How to do Everything: Grilled Cheese Sandwich

The Big Cheese — Sat, 11 Feb 2012 14:11:04 +0000

The makers of NPR’s “Wait, Wait…Don’t Tell Me” have spun-off an enjoyable podcast called “How to do Everything” and this week’s episode features the following segments:

How to make a perfect grilled cheese sandwich
understand Scottish slang,
look like you know what you’re talking about wine-wise,
and how NOT to perform CPR

Going To A Cheesier Place

The Big Cheese — Sat, 11 Feb 2012 13:48:06 +0000

Shirt.Woot! brings us this awesome cheese-related image:

Going to a Cheesier Place

More Broccoli Cheese Soup

The Big Cheese — Mon, 30 Jan 2012 23:11:17 +0000

Mrs. TheyComeWithCheese made a pot of Broccoli Cheddar soup for lunch today. If the little cheeses leave some, I’ll post a picture.

Angry string cheese!

The Big Cheese — Mon, 30 Jan 2012 22:41:44 +0000

Alas, a blog has a post describing a coworker’s attempt to dissuade a string cheese thief.

But Can I Get Extra Cheese With My Cheese?

The Big Cheese — Mon, 30 Jan 2012 13:42:23 +0000

Huffpo has a nice screed about America’s obsession with fake cheese.

Buffalo cheese wings and cheese soup and cheesy bread sticks and cheesy dipping sauce with a side order of cheesy fries and spicy cheese chips with cheese on top?

There’s a fun xtranormal video for you viewing pleasure. Enjoy.

Mobile Cheesemaking Unit for Sale

The Big Cheese — Mon, 30 Jan 2012 05:02:31 +0000

If you’re a goat, cow, or sheep dairy farmer in or around Sullivan County, New York, the NOFA-NY (Catskill/Hudson Region) and the Sullivan County Department of Economic Planning and Development wants you to know that there’s a mobile cheesemaking unit available for sale.

Mobile Cheesemaking Unit for Sale The County of Sullivan in New York is soliciting expressions of interest from prospective purchasers of the Mobile Cheesemaking Unit (MCU), a piece of property that is designed to be used for the production of cheese.

The unit was used by the Tonjes Farm to start their cheese business, but they’re built their own cheese cave, so the unit is now up for sale.

Behind the big red cow barn at Tonjes Farm in Callicoon, western Sullivan County, is what looks like a door into the hillside. That door leads into Tim Tonjes’s cheese cave where he makes soft and aged cheeses, yogurts, buttermilk and kefir using the whole milk from his Holstein-Friesian cows. The steel-reinforced concrete structure is 15 feet underground with five feet of soil on the roof. It’s about 2,000 square feet in size and consists of a main cheesemaking room where Tonjes makes cheese, a cold-storage room and, at the back, an aging room.

While We’re On The Subject

The Big Cheese — Fri, 27 Jan 2012 17:39:50 +0000

Since we’re talking about yesterday’s cheese exploits, I might as well add that after lunch we hit the grocery store and among the spoils (should I refer to groceries as spoils? hmm…) were a big bag of cheddar, two small bags of “Mexican Blend” (Hello taco dinner!) , and one block of cream cheese.

Thought you ought to know.