Bark, Booze, and Flames

Tomme, Rush Creek, Grand Marnier Coupe

Artisan cheese began appearing in my dreams back when I worked for a newspaper in Madison, Wisconsin, so it’s always a pleasure to write about dairy for The Inky (a.k.a. The Philadelphia Inquirer). Today I have a story on winter cheeses in the Food & Dining section, and I’m telling you because, honeys, I’m wildly excited about this year’s seasonal selection.

You can read my article on Philly.com — but be prepared. You may start panting.

These cheeses are fierce. They’re circus performers who juggle bark, booze, and flames.

Pick a hunk from each category — a bark-wrapped disk, a boozey floozy, and a torched charmer — and you will become misty-eyed, glitter-infected, swoony. Together, all of these cheeses are my campfire.

Who needs a piney wood when you can have spruce-wrapped Rush Creek Reserve?

Rush Creek

Who needs a hot toddy or a hip flask when you can have Grande Marnier Coupe, a booze-infused Brie?

Grand Marnier Coupe

Who needs a fireplace when you have Tomme Brulée?

Tomme Brulee

What’s a holiday cheese board if not a dream of the place where you’d like to be? My city self cajoles its country self through wild and exuberant dairy.

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Happy holidays, everyone! Keep your eyes peeled for news of Cheese Ball II! It’s happening on January 18, 2014. Save the date!

 

 

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