Comments for Ideal Cheese Shop Blog

Comment on Large Green or Red Grapes stuffed with Goat Cheese by Rita

Rita — Mon, 28 Jan 2013 04:07:09 +0000

Looks delicious!
Will try it.

Comment on Tete de Moine Cheese: Real Gourmet Swiss Cheese by Michele

Michele — Sun, 23 Dec 2012 17:09:42 +0000

I am addicted to this cheese. We first brought some home with us in Sept. (2012) after visiting friends in Crans-Montana, Switzerland, who took us to the abbey. We bought 3 wheels and girolle fulling intending to keep just 1 wheel and girolle. After tasting it, we kept 2, simply because we had already given one away! For the cheese “snob” I’m sure it’s great with a fancy wine or champagne and other appropriate noshes. We actually love it melted over our scrambled eggs in the morning! The flavor is unmatched, and it turns into a WONDERFUL stretchy, chewy bite of Swiss heaven (which is redundant, actually). And while it will be a year or two before we can visit our dear friends again, we are counting on Ideal Cheese to feed our new addiction till then. Definitely spend the money for the girolle. And order at least two wheels. You’ll be so glad you did, because the first one will vanish before your eyes!

Comment on Cheese 101: Types of Cheese by Azzi

Azzi — Mon, 26 Nov 2012 11:38:15 +0000

Short article, but very effective and useful information. Variety of cheese types are mention in such a short article.

Comment on How to Make Cheese Fondue by Fondue Recipes

Fondue Recipes — Tue, 25 May 2010 09:49:14 +0000

You have nicely put together a really easy cheese fondue recipe. I think even the most novice can follow these steps, lol! Base on experience, though, I really take it easy on the cornstarch. It makes the cheese too thick, if the heat from the candle (or whatever your using) was not able to keep up. Or if it gets too hot, the cheese gets easily scorched at the bottom when the mixture is too thick.

Comment on Emeril Lagasse Interviews James Coogan, from Ideal Cheese by Wine and Cheese

Wine and Cheese — Thu, 04 Mar 2010 09:43:50 +0000

That’s a good tip about leaving the cheese out a few hours before serving, usually I don’t leave it out anywhere near that long as still quite new with this cheese thing (I’ve always liked cheese but only recently started serving them up to friends at our wine gatherings). Thanks, and keep up the good blog.

Comment on Hanfkase and Moser Truffel Cheese from Switzerland by Wine and Cheese

Wine and Cheese — Thu, 04 Mar 2010 09:39:33 +0000

I’ve never had Hanfkase before, I’m a cheese lover but have never been drawn to it for some reason…
Think I’ll definitely try it when having my next wine gathering though, specially as it’s been recommended now.

Comment on Emeril Lagasse Interviews James Coogan, from Ideal Cheese by $8 Million Raised For Collier Needy Children at this Year’s Naples Wine Festival | The Beverage Underground

Tue, 02 Mar 2010 04:19:32 +0000

[...] Emeril Lagasse Interviews James Coogan, from Ideal Cheese « Ideal … [...]

Comment on Roquefort Cheese Import Duty Rate at 300% by Wendy

Wendy — Thu, 28 Jan 2010 10:06:26 +0000

Wow,this cheese just like toufu in China!

Comment on Ideal Cheese Blog now LIVE! by Wendy

Wendy — Thu, 28 Jan 2010 09:37:20 +0000

Congraduations to your bolg!

Comment on Gift Baskets – The Perfect New Years Gift by Wendy

Wendy — Thu, 28 Jan 2010 09:27:51 +0000

This picture let me thinj back my childhood,it’s a very happy time,I have a lot of good things and good friends with me.