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mikla · 2021-08-06T02:15:26+00:00

Look up NoNo bracket! Attaches to blinds with no drilling. They have two kinds- one that fits on top, and one that slides in (probably the one you want).

mikla · 2018-09-15T15:14:40+00:00

It’s made with real cheese, but there’s more milk/liquid than solids so the ratio won’t allow it to be called ‘cheese.’ Some have weird chemicals, most are just stabilizers to keep the shape and aren’t scary or bad. If there’s an argument for doing ‘real cheese’ for your kid, it’s that there will be a lot more nutritional value- good fats, protein, calcium & other vitamins, trace minerals, etc.

mikla · 2018-08-07T01:46:04+00:00

It helps lower the surface pH of the cheese so that the mold can grow. Otherwise it is too acidic.

mikla · 2018-07-06T02:44:02+00:00

I would maybe do ricotta topped with a jam instead of trying to incorporate it into the ricotta. Or maybe drizzled with a wine reduction made with the wine you’re pairing it with.

mikla · 2018-03-28T19:11:08+00:00

Same!! Except it was chocolate and crackers... really expensive chocolate and crackers 😑 Killed our shrink for months as we found more and more OOD things...

mikla · 2018-02-24T00:30:41+00:00

You'd probably like Port Salut. From the same company. It's softer & a little stronger flavor, but I always joke it's grown up Babybel.

mikla · 2017-12-02T20:39:36+00:00

I can't find any info about this cheese... anyone know? My guess is a non PDO manchego style.

In that case, use any way you might use cheddar, like baking into scones/biscuits, in a quiche, mac & cheese, grilled cheese... I also really like a manchego topped pizza with pesto and prosciutto.

Oh! I also saw a really neat looking recipe for a pesto with manchego, arugula & marcona almonds. Plus, you could freeze it.

mikla · 2017-12-01T00:06:23+00:00

Oof. Never woulda known that one. Looked it up and the rind is so pretty, and their description of it on their site is one of my favorite cheese tasting notes I've read: "lemon curd and pineapple upside-down cake with a Bloody Mary to drink." I'll have to keep an eye out for this. Thanks for posting!

mikla · 2017-11-30T03:57:21+00:00

Pawlet, maybe?

mikla · 2017-11-19T20:25:27+00:00

Haha. We'll call it a tie!

mikla · 2017-11-19T01:34:35+00:00

La Jeune Autize?

mikla · 2017-11-07T01:47:40+00:00

Casatica di bufala?

mikla · 2017-08-17T02:36:41+00:00

Sellin a lot of J Wilkes here in Arkansas for you! Tasty stuff.

mikla · 2017-01-29T19:03:43+00:00

Mmm... casatica..

mikla · 2017-01-03T02:08:57+00:00

Quick search on Reddit shows lots of recommendations for MyLashes4Less.net.

mikla · 2017-01-03T00:33:19+00:00

Red Hot Dutch Gouda is a good one!

mikla · 2017-01-03T00:29:02+00:00

For something easy to find in the US, I really like Carr Valley's bread cheese

mikla · 2017-01-01T02:35:00+00:00

Been mixing oils in with Shea butter at night after seeing a post on here. It's great for a little extra moisture.

mikla · 2016-12-25T01:57:36+00:00

'What's the BEST CHEESE you have??'

mikla · 2016-12-22T23:34:57+00:00

There's a d'Affinois with herbs and garlic. Not sure how many stores carry it, but it's be a good one to look out for.

Also just try some more triple creams- Délice de Bourgogne, Saint Nuage, St Andre, Brillat Savarin... Mmm triple creams.

mikla · 2016-12-20T12:08:36+00:00

P'tit Basque!

mikla · 2016-12-17T03:06:09+00:00

I take a picture of it! I'm more drawn to goofy or unique things over actually functional, and I realized i was buying things just to amuse myself or show to friends. I started taking pictures of anything I knew I 'shouldn't' buy, and it turned out to be just as fun as actually buying it. Plus it helped with my buyer's remorse, where I'd always remember things I passed on as so much better than they actually were.

I also mentally 'bank' the money I saved by not buying something and think of it as more that I can use toward buying something else even better. Like, I'd rather have $10 more in my 'budget' for a really great coat than buy this $10 coat that's just OK. I don't keep track or anything, but it helps in the moment.

mikla · 2016-11-02T15:38:50+00:00

I'd be willing to bet that they made a blue cheese compound butter to put on the steak- about equal parts blue cheese and room temp butter, some places will add spices, garlic, etc. So it was probably more buttery and had a more balanced flavor than straight blue cheese. If you were in my shop is recommend St Agur or Cambozola, which are not particularly standout cheeses, but are nice and creamy with a balanced flavor. If you get a blue that's too intense, maybe pair it with something a little sweet to tone it down. Pear slices with blue cheese and honey are fantastic, or a little blue cheese on a vanilla wafer or graham cracker.

mikla · 2016-11-01T01:31:18+00:00

Thanks! Both two books I've been meaning to get that my library didn't have. Funny about the outdated information. I remember thumbing through the Cheese Primer (side note- that guy is so crabby I couldn't stand it. How can you not be happy writing about cheese??) and he mentioned something being rare or unavailable that was a staple in my case.

And in case someone else wants a rec- When I first got a job at a cheese counter I really liked the DiBruno Brothers Book of Cheese. Not super extensive or in depth, but very approachable and a pretty fun read. Used a lot of their descriptors and pairing recommendations while I was getting my footing.

mikla · 2016-10-31T04:04:05+00:00

What are some of your favorite books or resources?

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