cheese!

i discovered/created a fondue recipe that i think is kind of awesome and offbeat.  the (possible) problem with it is that it’s pink.  sort of mauve actually. traditionally, fondue has 2 – 3 cheeses: gruyere and emmentaler are pretty standard.   you can also use appenzeller or raclette (swiss, not french, although french would do in a pinch if […]

the wheel of gruyere that i found in the produce section during our last trip to whole foods reminds me that it’s fondue season, which reminds me that once upon a time i had resolved to write more about food on this blog, and reminds me of the number of times people asked me what […]

so i was really aggravated last night.  we just had a major reset done in the cheese department, and i was focusing on the case, figuring out what i should cut.  there was some chocolate that i needed to deal with and my big, pretty display i built a couple months ago got pulled down […]

so, i just checked my wp analytics and the last post, new topic: cheese is my top post and most active.  so, um, i guess i should talk about food more.  ha. which really makes the ubergeeky theme for the site somewhat unrelated.  so yeah, it’s on the list… the big boss came (regional pres) […]

erin thinks i should write about my cheese exploits.  because it’s at least as exciting as anything else i ever write about. …she probably has a point. so. today i discovered cowgirl creamery.  they’re based in petaluma, ca and we got some MT TAM in (named after mount tamalpais).  not only is it a good […]