Wine.Woot : One Week, One Wine (SM)

izzaay wrote:Overall, delicious. Now I need to find something to do with it other than spread it on crackers.

I was thinking, if you're ambitious enough, that it could be used in place of cream cheese to make a savory cheesecake.

Or maybe on your morning bagel with lox

Or in place of cream cheese in any recipe that calls for it, really. But on crackers with a nice bottle of wine isn't too bad a way to enjoy it!

Cheesemines:

Unbeknownst to me, the cheese shipped out this past Monday and arrived at my UPS store on Wednesday. Since the package was not marked "perishable," and I had no idea what had arrived, I didn't get over to the UPS store until today (Saturday).

Like others, the ice packs were room temp and soft, as was the cheese. What are your thoughts on it still being good? Thanks in advance.

Maybe I'm the only one, but I got my cheese cold here in NC. Ice packs still had a little ice in them, too.

Rec'd them actually last week and I'm just posting now to say that this cheese is EXCELLENT! It will definitely impress the guests at my holiday parties (the main reason i bought so much damn cheese...).

Thursday I worked late, had to run home to watch some football and make pizza for dinner - Egads. The kid (28 year old, kid refers to maturity level, not age...) was over - totally raided the fridge of all things dairy-esque. All I had left was a little sharp provolone, roaring 40s blue cheese, and the plain Chevre.

Oh man, that was the best pizza I have had in a long time. Chevre with basil, roma tomatos, chopped yellow and orange peppers.

Good stuff.

Initially felt bad about putting such a nice cheese on a pizza, but now am glad I did.

I guess I have to call it the never-again pizza since I paid little attention to how much of whatever we tossed on the pie. Couldnt recreate it if I tried.

While the Purple Haze is still my overall favorite, I loved this shipment of cheeses.

Of this group, the Herbs de Provence was my favorite.

With apples, pears and a baguette, the plain was anything but plain.

I stirred some of the chive into mashed potatoes and that was really great.

The cracked pepper was great on a steak - better than bleu cheese any day!

I spread the dill on crudités and liked it much betterthan my regular dip.

I really think that Cypress Grove has the best chevre anywhere!