Skip to main content

Our Cowgirl Creamery Stop {Cheese Tasting}


We never get close to the Ferry Building without going in and spending an obscene amount of money on tasty salted pig parts and cheese! Caseophiles all. It's probably a good thing that Cowgirl Creamery isn't closer to me; I'd just have to sign my paycheck over to them each month.

The boys grabbed a number and waited, impatiently, for their turn with the cheese specialist. "Number five?" one of them called.

"Right here," declared Dylan, waving his number.


"I'd like to try a bleu cheese, please," said the Wombat.

She looked at him skeptically, then glanced over his head at me. I nodded. She shrugged and began to point out a few bleus. He asked, first, for the Colston Bassett Shropshire Blue. Though he did try the other bleus she offered, we took home a wedge of the Shropshire.


Shropshire Blue is a cow's milk blue cheese from the United Kingdom and is, technically, a cross between Stilton and Cheshire. The distinctive orange color comes from the addition of annatto seeds. Shropshire, while generally creamier and less nutty than Stilton, is sometimes stronger as well. What a cheese!

Riley asked for a suggestion on a brie, pointing at wedges of Mt. Tam. She urged, "Well, if you have a palate like your brother, I would have you try the Red Hawk. It's like the Mt. Tam, but aged for a month." He went for it. Click to read more about the Red Hawk: here. We bought a piece.



We also took home pieces of Barely Buzzed from Beehive Cheese in Utah and Capricorns, a peppercorn studded goat cheese, from Tumalo Farms in Oregon.

Comments

  1. Thanks for picking up some Beehive Cheese! We really enjoy working with Cowgirl Creamery. ^Katie

    ReplyDelete
    Replies
    1. Katie, thank YOU for reading. Your Barely Buzzed barely lasted 5 minutes on our cheese tray. I'm going to have to track it down again.

      Delete

Post a Comment

Popular posts from this blog

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

#comfortfood: Jamie Oliver's Ossobuco with Bean Ragout

As one of Jamie Oliver's Food Revolution Day Ambassadors ( I'm the Monterey #FRD2014 rep! ) I will be sent a copy of his latest cookbook - to cook from and write about. I can't wait. I do have to laugh though, because its title is  Comfort Food . And, according to a good friend:  I only make uncomfortable food . Oh, well. I can learn! To celebrate launch day - today - I'm sharing one of the recipes. Here's Jamie Oliver's Ossobuco alla Milanese recipe from his new cookbook, Comfort Food. And here's my adaptation. I typically don't eat veal, so I went to our local butcher for some lamb shanks sliced into an osso buco-style cut; but they had just sold their last shanks. Darn. But then I noticed the "never tethered...free to roam" on the veal package and decided to go for it. I added in shelling beans to make a ragout and served it over wild rice instead of risotto. Also, I used lots of different herbs in my gremolata instead of just pa

Learning About Chablis, A Compelling Label, and Gougères #PureChablis #Winophiles #Sponsored

  This is a sponsored post written by me on behalf of  Chablis Wines   in conjunction with the  May 2021 Chablis  #Winophiles  event.  Complimentary wine was provided for this post  though no other compensation was received.  This page may contain affiliate links. Jill of L'Occasion is hosting the French Winophiles this month and we are turning our eyes towards the wines of Chablis. And Chablis Wines* graciously sponsored the event, sending sample to several members of our group. I will be sharing pairing for all of these soon. But I received my package at the final hour and only had time to explore one bottle so far. If you are reading this early enough, join in the live Twitter chat on Saturday, May 15th at 8am Pacific. Just follow the hashtags #Winophiles and #PureChablis. And be sure to add those to anything you tweet so we can see it. Here's what the #Winophiles crew is sharing about all things Chablis... Pinny at Chinese Food and Wine Pairing gives us All Things #PureCh