Entries tagged with “Cheese”.


I have written in the past about the Northwest’s rising stardom in the world of artisan cheese, about the best way to assemble a cheese plate, about one of my favorite local cheeses. But it is safe to say the subject has never made me laugh so much as when I saw this video, previewing the American Cheese Society’s annual conference, a big-deal event coming to Seattle next year. It’s serious business, of course. Co-chair Kurt Dammeier tells me that the public will be in on the final awards ceremony at Benaroya Hall, with tickets sold for an extravaganza including “over 1300 cheeses to taste, food from Seattle’s best restaurants and an array of local wine and beer.” Tami Parr has the scoop here on Northwest winners at the 2009 conference, which was just held in Austin, and Sheri LaVigne of The Calf and Kid has an insider’s look here, but if you’re in a (have to say it) cheesy mood, check out the video to whet your appetite for 2010.

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Writing about cheese is as tough as writing about wine. Try describing five of your favorite cheeses, and see: Once you get past past the basics of nutty, tangy, creamy, and all, it’s surprisingly difficult to explain to a reader just what you’re eating. That’s why I’ve  always been impressed by Tami Parr and her Pacific Northwest Cheese Project, which stood out from its 2004 start with its descriptive tasting notes. In my look here at Parr’s new book, Artisan Cheese of the Pacific Northwest: A Discovery Guide,  I wrote that Parr is one of the rare writers capable of translating cheese’s flavors into words. (The blog, actually, goes more into the tastes; the book concentrates more on the cheesemakers.)

We had an e-mail exchange on blogs, books, and Northwest cheese, and only a fraction of Parr’s comments could fit in my review. I’ve included much more of her lengthy, thoughtful replies below. And if anyone wants to take a stab at cheese description in the comments, write in your favorites!
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The winner has been announced in the Seattle Cheese Festival’s grilled cheese recipe contest, and it’s the “Grilled Suds ‘n Cheese” sandwich created by Cristal Ortiz. Ortiz will demo the sandwich during the festival, at 11:30 a.m. Sunday, and it will be on the menu at the cafe at DeLaurenti

I’m in a hotel room right now and can’t test the recipe for you, but I’m willing to bet it’s good. Why? Because it calls for a half-stick of butter. Not good enough? It also calls for a pint of good German beer. Resistance is futile:

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