Holiday shopping when one is 39 weeks pregnant finds one camped out uncomfortably in front of the computer.
To be fair, I’m not standing in line, but finding a comfortable typing position is a challenge.
Thankfully, there is this plate of cheese to keep me going.
In my quest to gift my friends and family, I fell in love with this Colin Cowie Cheese board at the HSN site.
I knew you would love it too.
Get. Out. Of. My. Kitchen.
No, seriously, you, there, who keeps opening my oven and
you, there who keeps stirring the cranberry sauce.
You, get out.
Here, I have something for you, I have some Thanksgiving cheese.
I have a big platter of it.
Crackers, grapes and cheese.
Now take this out to the living room.
You mean you haven’t started planning your Thanksgiving cheese yet?
(I joke. I haven’t either.)
A well-curated cheese plate is a great way to keep turkey pickers and kitchen grazers from munching their way through your kitchen.
Here are three of our can’t lose favorites for your Thanksgiving munchers.
These are all made in the USA.
These are all grandparent approved.
These all pair well with the relaxed pickery of the day.
||Chaumes is a staple of in-home cheese plates all over the Napa Valley. It’s mild, yes, but also flavorful, a favorite with kids and amazing in macaroni and cheese.
||Franklin Teleme is the cheese we go mad for. Seriously, it has Cheesewhizzes everywhere bumping elbows with each other on their way to the platter. It’s runny, it’s fancy, it’s local and quite frankly, it tastes damn good.
Rogue River Crater Lake Cheese
||We had this cheese at the Cheesewhizzes tasting at the Broad Summit in October and let’s just say, the ladies were blown away. There’s a reason this cheese won best American cheese. It’s neither too stinky nor too pungent, a fabulous cheese to please even non-blue cheese lovers.
© James Baigrie
It’s kind of a big deal around these parts.
Who am I kidding?
It’s a big deal around any parts.
This here Cheesewhizzes club is featured in this month’s Food & Wine magazine.
Yep, the big Kahuna of the year, the December Food & Wine issue.
(The only one I usually buy, but heck, I’m subscribing now.)
A whole story, about this club.
It features our tips and hints,
publishing our Macaroni and Many Cheeses recipe, sharing the love.
We are so excited to have a bigger platform to share our potluck party ideas.
We are thrilled to help bring the focus to all of the amazing cheeses available in this country.
We couldn’t be happier to share our love of milk’s leap toward immortality.
We’re still putting the finishing touches on our hosting pack — that should be available within the next 2 weeks — but our tasting journal is available right now and if I may say, is glorious in its full-color sharing.
Thanks so much for being a part of our Cheesewhizzes journey!
Maybe it’s a function of my my 35 week pregnant belly,
maybe it’s because we’ve been working on this site for the past many moons,
but I’ve been fondly nostalgic for Cheeses of Cheesewhizzes past.
I just remembered Tom’s entry in the Piedmont Cheesewhizzes from oh, two years ago now.
Bra Duro Vecchio.
It’s made from this specialized breed of cows, just to make this kind of cheese, just in this place.
Razza Bovina Piedmontese.
If you eat the cows, the meat is known for their low fat content.
If you make cheese from their milk, you end up with this yumminess.
Bra Duro, the one up there in the picture, is mild flavored and dang tasty with any wines from that part of Italy.
(Gamay, Barbera (my favorite) or Nebbiolo.)
Happy Cheesy Friday!
Yes, that’s right, you heard me correctly.
The leading lady of all thing Entertaining is doing a whole show devoted to Cheese. And it is happening tomorrow, Thursday November 5.
There will be a cheese-plate how to, a guide to making your own fresh goat cheese, and much, much more!
How can you not tune in to watch this? I am setting up my DVR right now!
We’re hosting a down and dirty Cheesewhizzes tasting next Saturday, November 14th at Natalie’s house.
(Where we threw down for the most recent “Beer and the Cheese that Loves it” Cheesewhizzes event.)
Just bring your favorite cheese and favorite pairing beverage and go to town.
Well, don’t go to town, we’d love to have you stay at the party.
(Can’t wait to see you there.)