Food for thought! Did you know that goat’s milk cheese, which we now call “chèvre,” was considered the “poor man’s cheese?” According to Nancy Carr, those who couldn’t afford cows, or did not have open grazing land, could often raise goats instead and make goat cheese. This was taken from Nancy Carr’s article on the Auburn Pub that spoke of her passion for cheese and how she likes to enjoy it during the fall season!
Archive for October, 2012
Remembering that pumpkin is something we tend to associate with fall, we decided to delve more into that and found an awesome Pumpkin Mac and Cheese recipe on Detroit Free Press! From toddlers to senior adults, everyone loves some good Mac & Cheese; though sometimes, standard macaroni and cheese recipes can be a bit bland.
This Pumpkin Mac & Cheese recipe uses Gouda to give it a “mild, nutty” flavor but we think it’s even better with our Camembert! A creamy and soft-textured cheese, the versatile fromage can be enjoyed in a wide variety of dishes. Here are some tips and ideas on Macaroni & Cheese!
Nothing says fall quite like a pumpkins! So naturally, Pumpkin beer is a popular seasonal brew released in the each fall. Many types of cheeses pair excellently with this type of beer, which has a sweet, spicy flavor and crisp carbonation. Bold, rich flavors and dark colorings are the most notable features of all fall beers and the brews pack a strong bite of carbonation that goes well with creamy cheeses.
The sweet, creamy flavor and rich orange color makes an attractive addition to the
Pumpkin brews. We recommend pairing the rich malt flavors and subdued spice
levels of a Wild Goose Pumpkin Patch Ale or Harvest Moon Pumpkin Ale with a blue
cheese, such as Roquefort or Bleu d’Auvergne. The saltiness of the blue cheese is an
excellent contrast to the sweet notes of these pumpkin brews.