food
Blue Gouda from the Stonyman’s Walnut Hill Farm
Recently, I tried a Blue Gouda from the Stonyman’s Walnut Hill Farm and was very pleased by its taste. It was made from raw cow’s milk and aged for over 60 days. I found Blue Gouda to be surprisingly different and much more interesting than a regular Gouda. The Blue Goudas I’ve tried are more... »
Valdeon
Valdeon is a salty, tangy, Blue cheese from Spain made from cow and goat’s milk. It might cause you to cough, like a sharp, hardened Chevre cheese. A child might even characterize the Valdeon as ’spicy’. It’s a cheese you can’t have more than a few tastes of even if you consider yourself a... »
American-made ‘Epoisses’ vs Epoisses de Bourgogne
If you go to Stonyman’s Walnut Hill Farm, or any of the other Stonyman farms in Washington, VA, you’ll be able to find a small variety of locally-made cheeses. One of their cheeses, their American-made ‘Epoisses’, made in the style of the French ‘Epoisses de Bourgogne’ cheese, smells stinkier than it tastes, but is not... »
Brebidou Coupe
A great cheese. Very soft, very creamy, not at all bland. Just enough stinky to make you keep chewing it between your teeth, long after it’s ready to go down. Fairway says it with more taste on its label: “Extremely luscious sheep’s cheese from south west France.” If you like d’Affinois, but feel it... »
Blue Hill Restaurant – exquisite, exceptional, irreproachable
Blue Hill Restaurant 75 Washington Pl., New York, NY 10011. I had the crab cake appetizer, the venison main course, and tastes of several desserts: chocolate something, chestnut ice cream, and an apple crisp like tart. We went several weeks ago. The tastes are still on my palate, the correct names for the dishes are... »
Bistros Cassis – Don’t Bother
Bistro Cassis, 225 Columbus Ave. The moules marinieres were good. The french bartender was a jerk, and the rest of the waiters were dying to leave at 9:30 PM. No one working there seemed to have any interest in the place. This is not surprising, considering the bistro is actually part of a chain owned by this... »
A Favorite Cheese
Some would say that any bad smelling cheese must also taste bad. Not me. I’ll eat the reekiest, foulest smelling cheeses, and give their taste an objective, unbiased evaluation. I’ve found many a good cheese this way, and I have a weakness for good cheese. I know from experience that a pleasant smelling, or... »
