I returned last weekend from the Mom 2.0 Conference in New Orleans.
My ladypal AB Chao and I presented about how to style quick appetizers for your blog. We covered last minute nuts, dips, a chocolate plate and a cheese plate.
We went through how NOT to take photos:
And what makes a good photo:
For the cheese plate, we headed over to the St. James Cheese Company for their expert opinions.
We wanted keepable cheese, cheese that could hang in your fridge for a while.
We wanted beautiful cheese, cheese that would photograph beautifully.
We wanted delicious cheese, because our butts were on the line.
They helped us for waaay longer than they needed to, carefully listening to restraints of budget and aesthetics.
And man, it was beautiful.
Our cheese plate held the following cheese:
Neal’s Yard Montgomery’s Cheddar
Robiola Tre Latte
Jasper Hill Bayley Hazen Blue
And now yours can too.
Huge thanks to sponsors Culture Magazine and Brix Chocolate.
Chocolate and cheese do go together.
November 23, 2009
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.
November 6, 2009
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!