Did you know that just four ingredients make up thousands of types of cheese in seven different categories? Self-proclaimed cheesemonger Lisa Griffin (and bonafide American Cheese Society Certified Professional) will readily geek out about all things cheese—from how it’s made, to how it tastes, where it comes from, and what food to pair it with. “The most important question is what you don’t like because that eliminates certain things right away. And it depends on what the occasion is,” she says. Whether you are going to a picnic, throwing a party, or having a romantic dinner at home, you can expect a personalized cheese experience at Monger’s Palate (192 Driggs Ave).
After culinary school and several years of working in fine dining, Lisa began to focus on her favorite food item (you guessed it, cheese) and honed her expertise at NYC’s famed Murray’s Cheese and then at Lucy’s Whey cafe. “Cheesemonger” harkens back to the days when you’d go to a central market where designated mongers of all kinds would sell goods. In that spirit, Lisa has curated an assortment of old world staples featuring international and domestic cheese makers.Continue reading →
Last week, Greenpoint Cheese and Meat closed its doors. It was a cheese lover’s dream, and your one stop Greenpoint shop for everything related to it – from meats, artisanal breads, sandwiches, and a well-curated selection of accompaniments and cheese-wares. It was here I discovered my favorite American cheese Kunik, and it was a reliable source for your picnicking needs or last minute gifts.
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I’m going to miss its warm, cozy vibe and the spunky ladies behind it – Jessica and Ursula. But it looks like the legacy of Greenpoint Cheese & Meat will live on in Detroit as Curd & Cured. Continue reading →
There’s something important going on this month. Something epic. No, I’m not talking about the Government Shutdown. I’m talking about Cheese Month.
Have you been craving extra brie on your cracker and wondering why? Perhaps you’ve been eating parmesan right out of the shaker? Need an explanation? There’s an answer out there, somewhere in the murky light between heaven and space: Cheese-tober.
Cheese doesn’t discriminate. You can have it on a burger. You can eat it fried and breaded as a stick, dipped in marinara or even better, more cheese. You can have it on pizza, inside a hot dog, or on a wooden board if you feel like being classy. You can event add sugar and make it into a cake. This is AMERICA, a fair and free land where any person, big or small, rich or poor, can eat massive amounts of curdled dairy and no one, not even the leanest of vegans, can judge them. If that’s not democracy, I don’t know what is.