Showing posts tagged sistacrumpet
I beg to differ. View high resolution

I beg to differ.

I stopped by the cheese counter at Whole Foods while picking up some dinner for tonight. (Who am I kidding? The cheese counter is my dinner tonight.) I was delighted to find a cheese I had hoped to introduce to Danielle and Richard when they were in town, but my usual cheese shop hadn’t received any yet this season. Ladies and gentlemen, feast your eyes on the Wabash Cannonball. Produced by Capriole Farms in Indiana, Wabash Cannonball is very similar to Bonne Bouche; both are creamy, surface ripened goat cheeses, and both have natural rinds dusted with vegetable ash. I find the Wabash Cannonball tastes a bit brighter, where the Bonne Bouche is earthier with a slight peppery finish. Both are delicious to eat with fresh bread and a glass of Sokol Blosser Evolution (or sauvignon blanc), and both are currently in my belly. Yours in Cheese, Lindstifa View high resolution

I stopped by the cheese counter at Whole Foods while picking up some dinner for tonight. (Who am I kidding? The cheese counter is my dinner tonight.) I was delighted to find a cheese I had hoped to introduce to Danielle and Richard when they were in town, but my usual cheese shop hadn’t received any yet this season.

Ladies and gentlemen, feast your eyes on the Wabash Cannonball. Produced by Capriole Farms in Indiana, Wabash Cannonball is very similar to Bonne Bouche; both are creamy, surface ripened goat cheeses, and both have natural rinds dusted with vegetable ash. I find the Wabash Cannonball tastes a bit brighter, where the Bonne Bouche is earthier with a slight peppery finish. Both are delicious to eat with fresh bread and a glass of Sokol Blosser Evolution (or sauvignon blanc), and both are currently in my belly.

Yours in Cheese,

Lindstifa

sistacrumpet replied to your photoset: Dear Danielle, The short answer to your question…

Also, what is an example of barn-stinky cheese?

Excellent question! Here’s an example from Madame Fromage. 

Hooligan Plenty stinky but so delicious. Think of a cow barn with a tire swing — you’ll taste both. This is one elegant but intense cheese, and it’s made by a former English teacher and his mom, in Connecticut. Oh, please. It’s cute and stinky. It’s the Hello Kitty of Stinky Cheeses

 I have had it and it is delicious. 

sistacrumpet replied to your photo: The moment you realize your impending birthday…

I am already there, missy. Shut your face.
I will shut my face because I respect my elders.

Turns out, Danielle was onto something.

Cheese tastes even more amazing when you’re not wearing pants.

I’ve created a monster.

lindstifa:

Just caught Danielle in my kitchen, in her underwear, eating the last of the Bonne Bouche.

I’m very, very proud.

CORRECTION: I’ve been informed the cheese in question was actually Up In Smoke, a maple leaf-wrapped goat cheese produced by Rivers Edge in Oregon. I apologize for the error.

(Reblogged from lindstifa)

Chicago!

If you’d like to say hi to sistacrumpet and penllawen we’ll be at Theory at 7:00 for snacks and drinks. Theory is at 9 W Hubbard St. See you there!

And then they suggested cheese and bread for dinner.

I love them.

Danielle is my ghost writer and spirit animal. View high resolution

Danielle is my ghost writer and spirit animal.

They’re here! They’re here! View high resolution

They’re here! They’re here!