The Cheese Wench
"If you are what you eat, then I only want to eat the good stuff" -Remy
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Tulsa, OK, 74112
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The Cheese Wench

The Cheese Wench picked up some tasty cheeses last night for the holiday. See below for my Holiday cheese plate. What is on yours?

December 23, 2009 at 6:31am
The Cheese Wench
The Cheese Wench
On the Wench’s cheese plate this week:

Tumalo Farms’ “Fenacho” - Semi-hard Goat Gouda-style cheese from Bend, Oregon that is studded with Fenugreek seeds. Sweet, rich, nutty, creamy, FABULOUS!

Oassu Iraty – A Pyreneese cheese made from raw Sheep’s milk. A lovely example of French Mountain cheese.... See More

Colston Basset Stilton- The quintessential English Blue, and a must since there will be an Englishman at The Wench’s table.

Rogue River Blue- Gorgeous raw cow’s milk blue from Rogue Creamery in Central Point, OR. Wrapped in pear Brandy-soaked grape leaves, it is rich and creamy with a smooth earthiness to round out the blue tang. “Best Blue Cheese” at the 2004 World Cheese Awards, “Best of Show” at the 2009 ACS awards.

Barely Buzzed- Semi-hard cow’s milk cheddar-style cheese (pasteurized) from The Beehive Cheese Company in Uintah, Utah. Buzzed is rubbed with espresso and lavender. SO DAMN TASTY.

Beecher’s Flagship Reserve- An award-winning pasteurized cow’s milk cheese that is basically Cheddar, but made with the addition of an Alpine cheese culture. This is one of my favorite cheeses on Earth. It is made by Beecher’s Handmade Cheese Co. in Seattle’s famed “Pike Place Market”. Mother Wench may balk, but there will likely be a Marshall Atlas IPA hiding next to my chair this Christmas, as I have yet to find a better pairing than these two!

Cypress Grove Bermuda Triangle- A delicious (and beautiful) ripened goat cheese from Cypress Grove Chevre in Arcata, California. Fabulous texture that is creamy on the inside and smooth and rich towards the bloomy rind.
December 23, 2009 at 6:32am
The Cheese Wench

The Cheese Wench CHEESE QUIZ: What nation consumes the most cheese per capita? (BTW...the first correct answer will win 2 spots in the January 14th "Cheese 101" class to learn even more about one of my favorite foods...)

December 21, 2009 at 6:28pm
Carla
Carla
no fair...I had just gone to bed...lol
December 22, 2009 at 8:41am
The Cheese Wench
The Cheese Wench
Now Carla, how many times have you taken Cheese 101? Should you however need a refresher course you know there is always a spot open for "Mother Wench" ;-P
December 23, 2009 at 5:20am
The Cheese Wench

The Cheese Wench Cheese 101 is set for Thursday, January 14th! 6:30-8:30 pm at The Stock Pot! 12 cheeses, 5 paired beverages, and lots of educational fun! To sign up, call 627-1146.

December 18, 2009 at 8:05pm
The Cheese Wench
The Cheese Wench
Allison, this just won't do. Please tell Mark it is time to head back across the pond for Cheese 101 in Devon.
December 23, 2009 at 6:34am
Judy Walkingstick

Judy Walkingstick Would love to have your 101 class at Territory Cellars sometime.

December 17, 2009 at 5:20pm · Report
The Cheese Wench
The Cheese Wench
Certainly! I visited with Jenny for a bit today. E-mail me at thecheesewench@yahoo.com!
December 18, 2009 at 6:42pm
Judy Walkingstick
Judy Walkingstick
Would like some information. Do you have a syllabus, cost etc?
December 19, 2009 at 2:12pm
The Cheese Wench

The Cheese Wench Check out these tasty recipes courtesy of Bellwether Farms! With so many holiday parties going on right now it is wonderful to have simple and delicious recipes at hand!

Recipes - Bellwether Farms
www.bellwetherfarms.com
Makes 4 servings1 lb. of your favorite pizza dough½ cup polenta or coarse cornmeal (to spread on countertop to prevent dough from sticking)1 lb. Bellwether Farms Crème Fraiche 1 cup finely shredded sharp Bellwether Farms Carmody½ tsp. ...
December 16, 2009 at 9:14am
The Cheese Wench

The Cheese Wench A few months ago, I taught a class on "Bubbles and Cheese" that was a wonderful experience. This weekend, I am excited to get to re-visit some of my favorite pairings at the annual Tulsa Wine club "Champagne Night" where we will be sampling many different sparkling wines, and several delicious cheeses as well. From Cre...amy triple Crèmes to piquant blues, there are so many cheeses that pair beautifully with bubbles of all origins. If you don't have plans for Sat, come join us for the once-a-year formal event (Men: Suit or Tux, Women: Formal or Cocktail).
http://www.eventbrite.com/event/472197355 password: bubbles

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www.eventbrite.com
www.eventbrite.com
November 30, 2009 at 2:18pm
Mark Stenner

Mark Stenner Congrats on getting over 1,000 fans. Keep rockin' us with your cheese knowledge. Tulsa is lucky to have you!!

November 27, 2009 at 12:16pm · Report
The Cheese Wench

The Cheese Wench Wants to know what cheeses you will be enjoying this Thanksgiving week?

November 22, 2009 at 1:46pm
Kelli
Kelli
Manchego (in smashed potatoes), goat chz (in butternut squash w/ goat chz & pecan gratin),...mmm...
November 22, 2009 at 2:29pm
Melinda Ary Troyer

Melinda Ary Troyer I have a question. In Brazil there is a white, salty cheese that they skewer and roast over a open flame. The outside of the cheese browns and doesn't melt or drip. They pair this with fresh pineapple. Could you suggest a local cheese that would be similar?

November 12, 2009 at 12:49pm · Report
The Cheese Wench
The Cheese Wench
Try Halloumi. it's a cheese from Cyprus that is grillable and doesn't melt. It is usually made with Sheep and Goat's milk. I like to saute in in a bit of butter or oil, but you could certainly skewer it as well. It has a great flavor that is mild yet rich, and a very interesting texture.
November 22, 2009 at 1:38pm
The Cheese Wench

The Cheese Wench Thanks to the Cellars at Jasper Hill for sharing this! Watch Martha Stewart on November 5th for an inside look at some of Vermont's best Dairy Farms! I love Vermont (and Jasper Hill) cheese!

Inside Vermont's Best Dairy Farms and more delicious recipes, smart cooking tips, and video demonstr
www.marthastewart.com
Favorite recipes and video cooking tips from Martha Stewart on marthastewart.com. Great recipes for chicken, cakes, pasta, cookies, easy meals, healthy dishes, family-friendly menus, holiday food, special occasions, and more.
November 2, 2009 at 3:53pm
Carla

Carla Your class was wonderfully instructive and yummmmmmyyyyyy...So many cheeses...so little time...who knew how many different wonderful tastes....ummmmmm

October 29, 2009 at 7:07am · Report
Brian McCullough

Brian McCullough Just got back from Cheese 101 with Amanda Jane Simcoe it was awesome!!! If you missed it... it looks like there is a class Dec 9th - check out the link http://www.thestockpots.com/index.cfm?Fuseaction=cookclassdetail&SID=4&Month=12&Day=9&Year=2009

The Stock Pots.com
www.thestockpots.com
October 28, 2009 at 9:57pm
Carla
Carla
my mom and I enjoyed it too...she is 85 and kept telling me she could 'feel' that wine...loved the class...
November 12, 2009 at 5:25pm
Shae Claypool

Shae Claypool Mmmm...Can't wait to try some awesome Cheese with the Wench tonight!

October 28, 2009 at 10:14am · Report
Brian McCullough
Brian McCullough
Yeah-ya!!!! I am excited!!!!
October 28, 2009 at 10:16am
The Cheese Wench

The Cheese Wench Check out the Wench on the latest posting of the "Tulsa Food Blog"!!! http://www.tulsafoodblog.com/tulsa-food-info/tulsa-food-classes/tulsa-stock-pot-cooking-classes


Then Go to my blog for the recipe for the Strawberry Spinach Salad http://thecheesewench.blogspot.com/

Tulsa Cooking Classes - The Stock Pot: Cooking with Beer | The Tulsa Food Blog
www.tulsafoodblog.com
Earlier this week, we were invited to check out the Stock Pot. The Stock Pot is a Gourmet Kitchen and Supply Pantry that provides some of the most unique and
October 25, 2009 at 10:52am
Brian McCullough

Brian McCullough mhhmmmmmmmmmmmmmmmmmmmm, I love Cheese!

October 24, 2009 at 10:03am · Report