#Extra Creamy Gouda

[greensmycolor]

Cheese Review: Unnamed Extra Creamy Gouda Gorgonzola

On the rare visit to Whole Foods I was able to snag a $2.30 portion of an unnamed gouda, soft and extra creamy. The cheese overseer recommends serving it on baguette, and I had a leftover Hillshire Farm's Summer Sausage, so that's what I served it with.

I usually prefer very soft cheeses, things easy to spread on crackers and breads, and here that is exactly what you get. No bits, pure cheese flavor.

To be honest, I can't tell much a difference between this and other soft cheese; it's much like the triple cream bleu cheeses I eat. Maybe cheeses that are mostly cream are like that. There is a subtle difference I believe, so let's get into my thoughts to elaborate.

There is a moldy quality I like that makes my breath feel funny when I inhale, but there's a earthy flavor that isn't a personal favorite of mine. Though, as I keep eating it to describe it, it is growing on me.

I looked up gouda, however, and there is absolutely no mention online of a "soft gouda" in the consistency I have. I think I may have been lied to, which I should never assume Jeff Amazon is above. Well, funnily enough, I misread the label, as it was gorgonzola all along! I will not apologize to Jeff however, but now that has cleared up my confusion!

I had the cheese with the summer sausage I mentioned, and both of these articles benefit from one another. The sausage was sour, which is mellowed out by cream, and the earthy cheese taste was put to good use, combining nicely with the taste of sausage. Definitely saved me from choking down that sour meat in the future.

Overall, I think it was pretty uninteresting as far as soft cheeses go on its own, but it's relative boringness made it a good compliment to added meat. This might be nice on a picnic with crackers and cured meats, as I can see it going well with a slice of prosciutto. And it was definitely worth it's price point.

[fisherrprince]

aight

medium cheddar: extremely hit or miss. my favorite brand is tillamook and im not biased about it. great to just munch on though, it's not really a cheese that wants or needs anything else. good base ingredient for like a grilled cheese. perfectly average 6/10.

sharp cheddar: i love extra sharp cheddar i love you looong aged white sharp cheddar FANTASTIC snack and best with some sweet apples or something. Needs a cracker or bread or some sweeter snack on the side. coastal cheddar from costco is good but can be a bit too sharp with lots of crystallization. 9/10. 

mozzarella: ok i dont like tillamook for this one. too dry. mozzarella is really not a cheese i like to eat by itself, i'm not a cheese stick fan and i really dislike the texture of wet mozzarella balls, but when it's good melted ON stuff it's good on stuff. 7/10 grilled pizza cheese pull

pepperjack: this is THEEEE cheese to grate for a recipe and sneak like 20 bites of the grated cheese. little pepper bits in there. I don't enjoy eating slices of it though. 7/10

parmesan: you cant go wrong with a little parma jawn............. best as a little accent on top of stuff. just makes whatever you're cooking a lil tastier. Not my favorite when the whole thing tastes of just parmesan though, it's kinda bitey. 8/10

cottage cheese: i cant stand cottage cheese. The texture is nasty and the combo of the texture with the flavor is nastier. 1/10

gruyere: french. INCREDIBLE on potatoes and in fondue and in little bits to snack on. Not an eating by itself cheese often but it doesnt have to be. I'd eat this grated on top of kinda anything savory. 9/10

gouda: i get this mixed up with gruyere all the time, but gouda is a bit harder and sweeter. a good salami cheese for your charcuterie. you see smoked gouda a lot which if thats YOUR deal thats cool but i dislike the taste of smoked things. 7/10

blue cheese: really really good cheese that is stymied by not going with a lot of stuff and not being super good to just eat on its own. it's a SHARP taste that gets in your nose. gorgonzola specifically is so good with pears and arugula except I'm mildly allergic to pears. BEST with steak gimme dat blue cheese butter STEAK!!!!!!!!!!!!!!!!! would be 9/10 if it were not so particular. 7/10.

feta: bit of a weird texture but it makes salads and gyros ROCK so. it gets a pass. not that fancy on its own but i really do like it in a salad. 6/10. 

cream cheese: YEAAAAHHHHH BAGELLLLSSSS 9/10 i love bagels. also makes other dishes creamy (best part of cheese)

manchego: best with salami. not that impressive on its own, but that's because it's a harder cheese you eat with salami. 5/10, elevates meat but the meat does not elevate it

brie: somehow airplane brie is better than normal brie??? i don't eat this cheese unless it's on an airplane meal fr. which means i hardly ever eat brie. kinda weird tasting. 4/10

camembert: miraculous ladybug hyped me up for this cheese and i bought some and must have done it wrong or something because it doesn't smell and hardly tasted different from brie. I want to try it again so bad because gooey cheeses are like drool-worthy to me. hesitant 3/10 for being a disappointment

asiago: yknow an asiago bread is pretty good but ive never had asiago cheese on its own! 6/10? umami

cotija: BIG FAN of cotija. pile that stuff on my tacos thank you. i dont have the same problems as i do with feta maybe because you grate or crumble cotija real small in comparison? havent had it on anything but a taco though. 8/10 

goat cheese: also a big fan of goat cheese. you can fry it and its good, and you can put it in pasta and its good, you can eat it with crackers and it's good... not really good with meat, but it's sharper so that makes sense to me. 8/10 again

swiss cheese: i never really liked swiss cheese. unless its on my sandwich. OR! unless it's like specifically emmentaler and it's in my fondue. 4/10

provolone: SAME goes for provo LONE. makes french dip really good though, and is one of the classic salami cheeses. this is because it needs salt. 5/10 better than swiss

edam: this is babybel cheese, right? it's fine. good for snacking not for eating a lot of. 7/10

colby jack: this is literally cheddar but not. id rather have cheddar 5/10

ricotta: controversially, i love ricotta... it doesnt have a lot of flavor which makes eating it by itself unpleasant. HOWEVER!!!!!!!!!! in lasagne..? on top of sourdough with salt and garlic? in a kolache with jam?? i lvoe ricotta. i wish it didn't go bad so fast. or maybe it came in smaller packages. 8/10

american cheese: the only place this thing shines is ON BURGER. where it SHOULD BE, KIND OF ALWAYS. or on a bacon egg and cheese. those are the two places you always want american. situationally 8/10 but usually 4/10 i dont want it anywhere else

muenster: the best part of eating muenster cheese is eating the little slice that always seems to come off the edge when you take it out the package. otherwise it's a perfectly serviceable mild cheese, melts well, 6/10.

pecorino romano: like, parmesan's sharper saltier more fashion-forward cousin. use this in moderation imo it really has a Big Taste to it, but it makes carbonara nummy, 7/10

paneer: i have not HAD... paneer... but it LOOKS like it would be tasty. withholding judgement. 

gournay: i love those little boursin rounds you can just get at the store with the garlic and herbs. soft, savory, good on crackers 9/10

infused flavor cheeses: these are usually fresh cows milk cheeses that have like some kinda flavor or spice on them or rolled into them. All depends on the flavoring. The base cheese itself is usually real mild and creamy though, and I have good experiences with it! Also goes bad a bit fast though. Variable/10

theres other cheeses out there but i just realized ive been talking about cheese for a LOOONG TIIIMMMEEE. i like cheese though. big fan of it. if u think of some other cheese you really want an opinion on i will readily tell you

[forkfulofflavor]

Italian Sausage and Colorful Pepper Pasta Bake This vibrant and hearty pasta dish combines the bold flavors of Italian sausage with a medley of colorful bell peppers, creating a comforting meal that's perfect for any occasion. The creamy sauce, enriched with Gouda and Parmesan, envelops the pasta for an unforgettable taste. Ingredients 1 pound penne, cavatappi or rotini 1 tablespoon olive oil 1 pound hot Italian sausage or hot turkey sausage, casings removed 1 small onion, chopped 1 red bell pepper, 1/2-inch chop 1 yellow bell pepper, 1/2-inch chop 1 orange bell pepper, 1/2-inch chop 1/4 teaspoon red pepper flakes (optional for spicy) 4-6 cloves garlic, minced 3 tablespoons all-purpose flour 1 15 oz. can fire roasted tomatoes with juices 1 1/2 teaspoons dried basil 1 teaspoon chicken bouillon (granulated, cube or base) 1 tsp EACH dried oregano, dried parsley 1/2 tsp EACH dried thyme, salt, pepper 2 1/2 cups low sodium chicken broth 1 cup half and half (or milk whisked with 1 ½ tsps cornstarch) ADD LATER 6 ounces (1 ½ packed cups) freshly grated mild Gouda (may sub cheddar) 1/2 cup freshly grated Parmesan cheese Instructions Cook pasta al dente according to package directions in salted water. Before draining, reserve 1 cup of pasta water. Toss drained pasta with a drizzle of olive oil to prevent sticking; set aside. In a large saucepan or braiser over medium-high heat, heat the olive oil. Add the sausage and cook while crumbling until fully cooked; transfer to a plate using a slotted spoon. If the pan seems dry, add a little more olive oil. Add the chopped bell peppers and onion, cooking until the onion softens, about 5 minutes. Stir in the garlic and optional red pepper flakes, sautéing for 30 seconds. Sprinkle in the flour and cook while stirring for 1 minute until thickened. Lower the heat and return the sausage to the skillet. Add the fire roasted tomatoes, chicken bouillon, all seasonings, chicken broth, and half and half. Stir to combine, scraping up the brown bits from the bottom of the pan. Bring the sauce to a vigorous simmer, then reduce the heat and let it simmer until thickened, stirring often for about 5-10 minutes. Once thickened, reduce heat to low and stir in the Gouda until melted, followed by the Parmesan until fully incorporated. Add the cooked pasta and mix until well coated. If needed, add the reserved pasta water gradually to reach your desired consistency. Taste and adjust seasoning with additional salt, pepper, or red pepper flakes. Serve individual portions garnished with extra Parmesan if desired. Hashtags

[lemonylepid]

Coming up with yummy pizzas I want to eat: A list

Warning: This aint no fancy shmancy italiano list, this is american fusion. Anything goes.

#1

Shaved steak, red onion and roasted bell pepper pizza with melted provalone bechamel sauce and cheddar cheese. On a strong thin crust.

#2

A breakfast style pizza with a biscuit crust, white pepper gravy sauce, cheddar and pepperjeck, with chorizo and french fries on top. Pan fried, babyyy.

#3

Buffalo coated chicken (thighs ONLY) and shaved red onions on top of a mix of gouda and provalone, over a creamy ranch. This one requires stuffed crust.

#4

Cheddar bechamel. Cavatappi boiled just aldente. Shredded american over top with extra cheddar bechamel. Little smokies. Garlic oil drizzle. A little chopped basil. Deep dish this.

#5

Crispy bacon quarter strips, cheddar, cream cheese, chopped jalapeno, french fries, mozzarella, and then some italian breadcrumbs because fuck you this is a bar style pizza.

#6

Indian curry, spicy with chopped braised chicken thighs and cauliflower, cubed paneer, a little bit of mozzerella to take over the melt factor, and sliced seared lamb on top. Raita on the side to dip. Oven bake this one.

[ohabeeeeeee]

Hands DFT a basket of Gouda, Brie, American Cheese, Pecorino Romano, Cheddar, Manchego, Camembert, Smoked Gouda, Provolone, Babybel, Parmesan, Mascarpone, Mozzarella, Asiago, Feta, Le Gruyere AOP, Gorgonzola, Monterey Jack, Stilton, Abbaye de Belloc, Taleggio, Grana Padano, Swiss, Boursin, Cotija, Fontina Val d’Aosta, Roquefort, Blue Vein Cheese, Emmental, Grana, Jarlsberg, Mozzarella di Bufala, Pepper Jack, Munster, Bocconcini, Fromage Frais, Ricotta Salata, Cream Havarti, Scamorza, Fromage a Raclette, Chevre, Pecorino, Burrata, Halloumi, Aged Gouda, Fresh Mozzarella, Colby, Limburger, Paneer, Queso Blanco, Port-Salut, Adelost, Abondance, Butterkase, Brillat-Savarin, Comte, Camembert de Normandie, Reblochon, Longhorn, Oaxaca, Airag, Abbaye du Mont des Cats, Saint Agur, Cottage Cheese, Panela, Acapella, Fresh Truffles, Romano, Wensleydale, Double Gloucester, Red Leicester, Abbaye de Citeaux, Colby-Jack, Caciocavallo, Crottin de Chavignol, Cream Cheese, Zanetti Parmigiano Reggiano, Juustoleipa, Baby Swiss, Le Roule, Brie de Meaux, Berkswell, Fresh Ricotta, Maasdam, Canadian Cheddar, Ambert, Tommes, Cantal, Menonita, Crescenza, Queso Ibérico, Crema Mexicana, Sage Derby, Geitost, Brick, Kasseri, Bel Paese, Affidelice au Chablis, Pave d’Affinois, Muenster, Danablu, Acorn, Afuega’l Pitu, Abbot’s Gold, La Vache Qui Rit, Buffalo, Caerphilly, Tomme de Chevre, Bath Cheese,Epoisses de Bourgogne, Cheshire, Neufchatel, Blue Castello, Basket Cheese, Saint-Nectaire, Cabrales, Stinking Bishop, Cotswold, Sainte Maure, Applewood, Fiore Sardo, Dolcelatte, Pont l’Eveque, Cahill’s Irish Porter Cheddar, Zanetti Grana Padano, Langres, Seriously Strong Cheddar, Il Boschetto al Tartufo, Appenzeller, Montasio, Ossua-Iraty, Ami du Chambertin, Vignotte, Wigmore, Humboldt Fog, Saint-Paulin, Brie de Melun, Maytag blue, Armenian String Cheese, Délice de Bourgogne, Kashkaval, Bra, Abbaye de Belval, Quark, Valencay, Provel, Pule, Etorki, Banon, Morbier, Boulette d’Avesnes, Breakfast Cheese, Caciotta, Idiazabal, Bavarian Bergkase, Allgauer Emmentaler, Bresse Bleu, Airedale, Livarot, Mimolette, Tomme de Savoie, Toma, Burgos, Ardrahan, Danbo, Requeson, Aisy Cendre, Ragusano, Castelmagno, Saint-André, Aged Chelsea, Caravane, String, Chaource, Bleu des Causses, Huntsman, Yorkshire Blue, Cougar Gold, Coulommiers, Tillamook cheddar, Beenleigh Blue, Danish Feta, Brin d’Amour, Somerset Brie, Ardi Gasna, Zamorano, Dry Jack, Vacherin Fribourgeois, Lincolnshire Poacher, Caprice des Dieux, Bandal, Creamy Lancashire, Queso Fresco, Petit-Suisse, Aragon, Oxford Blue, Manouri, Grève, Maroilles, Derby, Bierkase, Crowdie, Vacherin, Marbled Cheeses, Queso Para Frier, Chabichou du Poitou, Marble Cheddar, Soumaintrain, Esrom, Boursault, Bosworth, Leyden, Chaumes, Cotherstone, Explorateur, Tyning, Anneau du Vic-Bilh, White Stilton with Mango & Ginger, Perail de Brebis, Cabécou, Anthotyro, Hereford Hop, Saint-Marcellin, Alverca, Fleur du Maquis, Baladi, Quartirolo Lombardo, Waterloo, Brocciu, Bleu de Laqueuille, Brie au Poivre, Sonoma Jack, Cold Pack, Beyaz PeynirMamirolle, Tomme Brulee, Tetilla, Spenwood, Autun, Coeur de Camembert au Calvados, Beemster Extra Aged, Kapiti Kikorangi, Rocamadour, Dauphin, Baguette Laonnaise, Fougerus, Leerdammer, Aromes au Gene de Marc, Piave Vecchio, Mascarpone Torta, Cashel Blue, Wensleydale w/ Cranberries, Golden Cross, Picos de Europa, Finn, Vasterbottenost, Bryndza, Parrano, Canestrato, Flower Marie, Sap Sago, Myzithra, Mothais a la Feuille, Mycella, Salers, Gammelost, Shropshire blue, Kadchgall, Raschera, Harbourne Blue, Wellington, Gloucester, Vulscombe, Basing, Capricorn Somerset Goats Cheese, Cuajada, Graviera, Filetta, Olde York, Brebis de Lavort, Australian Blue Vein, Roncal, Exmoor Blue, Australian Washed Rind Cheese, Carre de l’Est, Mun-chee, Rigotte, Hushållsost, Cornish Yarg, Brin, Devon Blue, Buchette d’Anjou, Bishop Kennedy, Murol, Laguiole, Toscanello, Royalp Tilsit, Double Worcester, Bougon, Torta del Casar, Tete de Moine, Sancerre, stinky cum, Danish Fontina, and Bergader

DFT no self control DFT full of cheese

[sweethoneyrose83]

Hazbin Hotel Themed Menu Part 1 

Appetizers:

1. Pandemonium Platter- A sharing platter featuring a variety of devilishly delicious appetizers like fiery jalapeno poppers, crispy demon wings, and sinfully savory deviled eggs.

2. Lucifer's Bites- Spicy buffalo chicken bites served with a side of blue cheese dressing and hellfire hot sauce.

3. Angel Dust's Shrimp Cocktail- Succulent shrimp served with a zesty cocktail sauce and a sprinkle of glitter for that extra touch of Angel Dust flair.

Main Courses: 

1. Hell's Kitchen Burger- A juicy beef patty topped with smoked gouda cheese, caramelized onions, and chipotle aioli, served with a side of crispy demon fries.

2. Charlie's Heavenly Pasta- A comforting bowl of angel hair pasta tossed in a creamy garlic parmesan sauce with roasted tomatoes and fresh basil.

3. Alastor's Smoked BBQ Ribs - Tender pork ribs slow-cooked to perfection and glazed with a smoky BBQ sauce, served with coleslaw and cornbread.

Desserts:

1. Nifty's Sinful Chocolate Cake- Decadent chocolate cake layered with rich chocolate ganache and topped with whipped cream and edible gold flakes.

2. Vaggie's Tart Lemon Tart- Tangy lemon curd nestled in a buttery tart shell, topped with a dollop of whipped cream and a twist of lemon zest.

3. Husker's Cinnamon Apple Pie- Warm apple pie with a hint of cinnamon, served with a scoop of vanilla ice cream and a drizzle of caramel sauce.

Drinks:

1. The Overlord's Old Fashioned - A classic cocktail made with bourbon, bitters, and a sugar cube, garnished with an orange twist and a Luxuria cherry.

2.  The Radio Demon's Dark and Stormy- A refreshing blend of dark rum, ginger beer, and lime juice served over ice with a lime wedge.

3. The Happy Hotel Mocktail- A non-alcoholic blend of pineapple juice, coconut cream, and a splash of grenadine, garnished with a cherry and a miniature umbrella.

[bellamer]

Wait In The Fire

It all started when Richie came in fussing about a new restaurant that had opened up a few blocks away, how their lines were almost down the damn street and how it'd fuck them over. All day, he wouldn't shut up about it, how the days were getting slower and slower because of the piece of shit who decided to open up near them, even threatening to go down there and kick the owner's ass.

"He's probably some gentrifyin' hipster shithead who's gonna bring more hipster shitheads here to force us out !" Richie yelled, before going out back to have a smoke after Carmy yelled at him to take a walk and calm down.

Soon, Carmy's curiosity got the better of him and he decided to check out the new place. He had found out that it actually was not a piece of shit hipster den serving oatmilk lattes and avocado on toast like Richie thought, but a soul food joint.

The place was called simply called "Grace" and Carmy had stopped by during dinner. When he was seated, he was immediately serviced by a young woman, who took his order. Having never cooked soul food before and never really getting the chance to taste it, he pondered over the menu for a while before finally deciding.

He ordered the mac and cheese, collard greens, ox tails, banana cream pie and sweet tea. He didn't know what to expect and kept his expectations low, but when he took a bite out of those greens, he felt like he had be slapped in the face with flavor.

They were salty but not too salty but had a nice bit of spice to them, he thought he tasted chilli pepper but wasn't sure. The mac and cheese was creamy and tasted like it had at least three or four different cheeses in it, as he swore he tasted gouda mixed with cheddar and something else he couldn't put his finger on. The ox tails were rich, silky, earthy and tender and the sauce they were cooked in was just divine, they tasted nothing like the gourmet and extra expensive ox tails he's had at fancier restaurants. The banana cream pie was rich, creamy and sweet. The sweet tea was refreshing and the blend was unique.

He didn't even finish his meal after the first few bites. For a moment, he just sat there with his head in his hands, analyzing the flavors, the textures, the overall tastes, how the food made him feel.

Maybe that was the reason it was called Soul Food. It touched your soul when you ate it.

Carny had lost track of time and didn't realize how long he had been there, but when he had finally looked up, the restaurant was cleared out and the staff was cleaning up.

He suddenly jumped when someone put a hand on his shoulder. He looked up to see a tall, well built man with dark skin and even darker eyes looking down at him. He had his hair in braids and was wearing a black apron over a white shirt and gray sweatpants. He looked at Carmy with such a gentle look in his eyes that it made his breath hitch.

"You okay, man ?" The man asked in a deep yet soft voice. "If the food wasn't to your liking, I could send it back and personally make you another or something else."

"N-No-" Carmy started off, clearing his throat, pulling himself together. "No, you don't gotta do it the meal was- the meal was perfect it's just-"

"First time having Soul Food ?" The man asked with a smile. Carmy noticed that he had a slight gap between his two front teeth. Carmy instinctively gave a small smile.

"That obvious huh ?" Carmy asked, running a hand through his hair. The man pulled another chair to his table and sat across from him.

"I can always tell." The man said, scooting the chair closer to the table. "The name is Beau, Beau Agustin, owner and head chef of this place." He reached a hand over the table to shake Carmy's hand. Carmy clasped hands with him, noting how Beau had a firm hand shake and made eye contact.

"Carmen, Carmen Berzatto but people call me Carmy or Carm, it's up to you really." Carmy said, before pulling his hand away from Beau's firm grip. Beau rested his hand on the table and gave Carmy an astonished look.

"You're Carmen Berzatto ?" Beau asked, leaning in a bit. "I thought you'd still be up in New York ?"

"You've heard of me." Carmy stated, clasping his hands together and leaning in a bit too.

"Anyone who's anyone in this business has heard of you, just never expected you to stumble into my joint, ever." Beau said, shaking his head.

"Well, your place is actually only a few blocks away from mine, so I decided to check it out." Carmy stated. "And it blew my expectations out of the water."

"Did you come here having low expectations ?" Beau asked, tilting his head a little, looking a bit offended.

"It's not that it's just-" Carmy was interrupted when Beau laughed.

"I'm just busting your balls, I'm not really mad if you did." Beau said. "Most people don't know what to expect when they try soul food for the first time, most people expect it to be absolutely disgusting because of the ingredients we use but leave pleasantly surprised and satisfied."

"I admit, my expectations were low but I'm just like that in general." Carmy said, looking away from Beau. He sighed. "The food was perfect."

"Well thank you, Carmy." Beau said, unknowingly making Carmy shudder when he said 'Carmy'. "I'll have someone bring you a to-go plate and hey, an extra slice of banana cream pie on the house." Beau then stood up. "I hope we get to talk again."

"Yeah..." was all Carmy said, watching Beau walk away.

-

The next time Carmy saw Beau, was when Beau came to The Beef. No one had a clue who he was, he just looked like a regular customer, and the only reason Carmy caught a glimpse of him, was to come up front to grab a sharpie.

That and because Beau was the only one there.

"Hey." Carmy said, glancing over at Beau. "You here to scope my place like I scooped yours ?"

"Maybe." Beau said, crossing his arms. "Maybe I just came for a sandwich because I was hungry."

"Yeah, well, sorry my place ain't as shiny and new as yours." Carmy said, with a bit of edge in his voice.

"I don't care what the place looks like, I've been in the shittiest holes that served the tastiest meals, and half of those places didn't even have a sign and they were out of half of the menu and I waited two hours for the food but, best meals I ever had." Beau laughed. "I don't give a fuck if you guys gave stained walls and a semi dirty floor."

"Alright then." Carmy said, nodding. "What'd you order ?"

"The classic Italian Beef, I wasn't feeling too daring today." Beau said with a shrug. "But I have faith it'll be delicious." Beau shot a wink at him.

Carmy felt as if his heart skipped a beat when he saw Beau smile at him and felt the need to bring Beau his food personally and watch him take a bite.

He quickly intercepted Richie bringing the food over to the counter, ignoring the "What the fuck, cousin ?!?" He was given and quickly dropped Beau's food off with an "enjoy" before disappearing back into the kitchen, although he couldn't stop his eyes from wandering and glancing at Beau, watching him take a bite, then another.

Eventually, he got caught up with another order coming through and couldn't focus on Beau or analyze his reaction to the food and didn't even get to see Beau leave. He didn't know when he'd see that man or why he looked forward to seeing him again.

-

The third time Carmy met Beau was by pure coincidence, a few weeks after Beau had visited The Beef. The man had stumbled into the same corner store where Carmy bought his cigarettes.

"Hey, Carm." Beau greeted, standing beside Carmy in line.

"Oh, hey." Carmy said, looking up from his phone, that he was using as a distraction to ignore his surroundings. "Funny seein' you here."

"Yeah, I had to pick up a lighter and some wrapping papers." Beau said, dapping Carmy up. "You ?"

"Cigarettes." Carmy answered plainly. "I was just heading home from The Beef and had to make a stop."

"Same with me and my place." Beau said, nodding. "Hey, I hope this ain't too weird but I've been experimenting with some new desserts to add on the menu at my place, would you like to come over and perhaps, I dunno, give me some input ?"

Carmy was speechless for a moment, pondering on what to do but decided to say fuck it. He had nothing better to do and he didn't really want to go home at the moment.

-

Carmy had no idea how he ended up here. One moment he was taste testing cheesecakes and cobblers, the next, he was being hoisted up against a counter, swapping saliva with a man he barely knew.

He guessed it made sense. He never had girlfriends and he never actively pursued women or had any interest in them and he never had girlfriends. But then again, it didn't make sense, because he never actively pursued men or had any boyfriends, Beau was the only man or person he'd ever shown interest in.

He gasped as Beau pulled away from their kiss to nip at his neck, Carmy panting loudly as he tried to stifle his moans, but was utterly failing, gripping onto Beau's shirt with one hand, and Beau's braids with the other, as he cried out in ecstasy, wanting more.

What would Richie think if he saw him like this ? What would Sugar think ? What would his mother think ? What would Mikey think ?

Even though it was 2022, being a man and fucking another man was still considered absolutely taboo in their community. Would he be considered 'not right' ? 'An absolute disgrace ?' Probably.

He'd figure it out later.

[a-night-at-the-masquerade]

Hands you a basket of Gouda, Brie, American Cheese, Pecorino Romano, Cheddar, Manchego, Camembert, Smoked Gouda, Provolone, Babybel, Parmesan, Mascarpone, Mozzarella, Asiago, Feta, Le Gruyere AOP, Gorgonzola, Monterey Jack, Stilton, Abbaye de Belloc, Taleggio, Grana Padano, Swiss, Boursin, Cotija, Fontina Val d’Aosta, Roquefort, Blue Vein Cheese, Emmental, Grana, Jarlsberg, Mozzarella di Bufala, Pepper Jack, Munster, Bocconcini, Fromage Frais, Ricotta Salata, Cream Havarti, Scamorza, Fromage a Raclette, Chevre, Pecorino, Burrata, Halloumi, Aged Gouda, Fresh Mozzarella, Colby, Limburger, Paneer, Queso Blanco, Port-Salut, Adelost, Abondance, Butterkase, Brillat-Savarin, Comte, Camembert de Normandie, Reblochon, Longhorn, Oaxaca, Airag, Abbaye du Mont des Cats, Saint Agur, Cottage Cheese, Panela, Acapella, Fresh Truffles, Romano, Wensleydale, Double Gloucester, Red Leicester, Abbaye de Citeaux, Colby-Jack, Caciocavallo, Crottin de Chavignol, Cream Cheese, Zanetti Parmigiano Reggiano, Juustoleipa, Baby Swiss, Le Roule, Brie de Meaux, Berkswell, Fresh Ricotta, Maasdam, Canadian Cheddar, Ambert, Tommes, Cantal, Menonita, Crescenza, Queso Ibérico, Crema Mexicana, Sage Derby, Geitost, Brick, Kasseri, Bel Paese, Affidelice au Chablis, Pave d’Affinois, Muenster, Danablu, Acorn, Afuega’l Pitu, Abbot’s Gold, La Vache Qui Rit, Buffalo, Caerphilly, Tomme de Chevre, Bath Cheese,Epoisses de Bourgogne, Cheshire, Neufchatel, Blue Castello, Basket Cheese, Saint-Nectaire, Cabrales, Stinking Bishop, Cotswold, Sainte Maure, Applewood, Fiore Sardo, Dolcelatte, Pont l’Eveque, Cahill’s Irish Porter Cheddar, Zanetti Grana Padano, Langres, Seriously Strong Cheddar, Il Boschetto al Tartufo, Appenzeller, Montasio, Ossua-Iraty, Ami du Chambertin, Vignotte, Wigmore, Humboldt Fog, Saint-Paulin, Brie de Melun, Maytag blue, Armenian String Cheese, Délice de Bourgogne, Kashkaval, Bra, Abbaye de Belval, Quark, Valencay, Provel, Pule, Etorki, Banon, Morbier, Boulette d’Avesnes, Breakfast Cheese, Caciotta, Idiazabal, Bavarian Bergkase, Allgauer Emmentaler, Bresse Bleu, Airedale, Livarot, Mimolette, Tomme de Savoie, Toma, Burgos, Ardrahan, Danbo, Requeson, Aisy Cendre, Ragusano, Castelmagno, Saint-André, Aged Chelsea, Caravane, String, Chaource, Bleu des Causses, Huntsman, Yorkshire Blue, Cougar Gold, Coulommiers, Tillamook cheddar, Beenleigh Blue, Danish Feta, Brin d’Amour, Somerset Brie, Ardi Gasna, Zamorano, Dry Jack, Vacherin Fribourgeois, Lincolnshire Poacher, Caprice des Dieux, Bandal, Creamy Lancashire, Queso Fresco, Petit-Suisse, Aragon, Oxford Blue, Manouri, Grève, Maroilles, Derby, Bierkase, Crowdie, Vacherin, Marbled Cheeses, Queso Para Frier, Chabichou du Poitou, Marble Cheddar, Soumaintrain, Esrom, Boursault, Bosworth, Leyden, Chaumes, Cotherstone, Explorateur, Tyning, Anneau du Vic-Bilh, White Stilton with Mango & Ginger, Perail de Brebis, Cabécou, Anthotyro, Hereford Hop, Saint-Marcellin, Alverca, Fleur du Maquis, Baladi, Quartirolo Lombardo, Waterloo, Brocciu, Bleu de Laqueuille, Brie au Poivre, Sonoma Jack, Cold Pack, Beyaz PeynirMamirolle, Tomme Brulee, Tetilla, Spenwood, Autun, Coeur de Camembert au Calvados, Beemster Extra Aged, Kapiti Kikorangi, Rocamadour, Dauphin, Baguette Laonnaise, Fougerus, Leerdammer, Aromes au Gene de Marc, Piave Vecchio, Mascarpone Torta, Cashel Blue, Wensleydale w/ Cranberries, Golden Cross, Picos de Europa, Finn, Vasterbottenost, Bryndza, Parrano, Canestrato, Flower Marie, Sap Sago, Myzithra, Mothais a la Feuille, Mycella, Salers, Gammelost, Shropshire blue, Kadchgall, Raschera, Harbourne Blue, Wellington, Gloucester, Vulscombe, Basing, Capricorn Somerset Goats Cheese, Cuajada, Graviera, Filetta, Olde York, Brebis de Lavort, Australian Blue Vein, Roncal, Exmoor Blue, Australian Washed Rind Cheese, Carre de l’Est, Mun-chee, Rigotte, Hushållsost, Cornish Yarg, Brin, Devon Blue, Buchette d’Anjou, Bishop Kennedy, Murol, Laguiole, Toscanello, Royalp Tilsit, Double Worcester, Bougon, Torta del Casar, Tete de Moine, Sancerre, Danish Fontina, Bergader, Pavé d’Auge, Pinconning, Stinky Cum, and Saint Albray.

NOT AGAIN

[lor-starcutter]

Hands you a basket of Gouda, Brie, American Cheese, Pecorino Romano, Cheddar, Manchego, Camembert, Smoked Gouda, Provolone, Babybel, Parmesan, Mascarpone, Mozzarella, Asiago, Feta, Le Gruyere AOP, Gorgonzola, Monterey Jack, Stilton, Abbaye de Belloc, Taleggio, Grana Padano, Swiss, Boursin, Cotija, Fontina Val d’Aosta, Roquefort, Blue Vein Cheese, Emmental, Grana, Jarlsberg, Mozzarella di Bufala, Pepper Jack, Munster, Bocconcini, Fromage Frais, Ricotta Salata, Cream Havarti, Scamorza, Fromage a Raclette, Chevre, Pecorino, Burrata, Halloumi, Aged Gouda, Fresh Mozzarella, Colby, Limburger, Paneer, Queso Blanco, Port-Salut, Adelost, Abondance, Butterkase, Brillat-Savarin, Comte, Camembert de Normandie, Reblochon, Longhorn, Oaxaca, Airag, Abbaye du Mont des Cats, Saint Agur, Cottage Cheese, Panela, Acapella, Fresh Truffles, Romano, Wensleydale, Double Gloucester, Red Leicester, Abbaye de Citeaux, Colby-Jack, Caciocavallo, Crottin de Chavignol, Cream Cheese, Zanetti Parmigiano Reggiano, Juustoleipa, Baby Swiss, Le Roule, Brie de Meaux, Berkswell, Fresh Ricotta, Maasdam, Canadian Cheddar, Ambert, Tommes, Cantal, Menonita, Crescenza, Queso Ibérico, Crema Mexicana, Sage Derby, Geitost, Brick, Kasseri, Bel Paese, Affidelice au Chablis, Pave d’Affinois, Muenster, Danablu, Acorn, Afuega’l Pitu, Abbot’s Gold, La Vache Qui Rit, Buffalo, Caerphilly, Tomme de Chevre, Bath Cheese,Epoisses de Bourgogne, Cheshire, Neufchatel, Blue Castello, Basket Cheese, Saint-Nectaire, Cabrales, Stinking Bishop, Cotswold, Sainte Maure, Applewood, Fiore Sardo, Dolcelatte, Pont l’Eveque, Cahill’s Irish Porter Cheddar, Zanetti Grana Padano, Langres, Seriously Strong Cheddar, Il Boschetto al Tartufo, Appenzeller, Montasio, Ossua-Iraty, Ami du Chambertin, Vignotte, Wigmore, Humboldt Fog, Saint-Paulin, Brie de Melun, Maytag blue, Armenian String Cheese, Délice de Bourgogne, Kashkaval, Bra, Abbaye de Belval, Quark, Valencay, Provel, Pule, Etorki, Banon, Morbier, Boulette d’Avesnes, Breakfast Cheese, Caciotta, Idiazabal, Bavarian Bergkase, Allgauer Emmentaler, Bresse Bleu, Airedale, Livarot, Mimolette, Tomme de Savoie, Toma, Burgos, Ardrahan, Danbo, Requeson, Aisy Cendre, Ragusano, Castelmagno, Saint-André, Aged Chelsea, Caravane, String, Chaource, Bleu des Causses, Huntsman, Yorkshire Blue, Cougar Gold, Coulommiers, Tillamook cheddar, Beenleigh Blue, Danish Feta, Brin d’Amour, Somerset Brie, Ardi Gasna, Zamorano, Dry Jack, Vacherin Fribourgeois, Lincolnshire Poacher, Caprice des Dieux, Bandal, Creamy Lancashire, Queso Fresco, Petit-Suisse, Aragon, Oxford Blue, Manouri, Grève, Maroilles, Derby, Bierkase, Crowdie, Vacherin, Marbled Cheeses, Queso Para Frier, Chabichou du Poitou, Marble Cheddar, Soumaintrain, Esrom, Boursault, Bosworth, Leyden, Chaumes, Cotherstone, Explorateur, Tyning, Anneau du Vic-Bilh, White Stilton with Mango & Ginger, Perail de Brebis, Cabécou, Anthotyro, Hereford Hop, Saint-Marcellin, Alverca, Fleur du Maquis, Baladi, Quartirolo Lombardo, Waterloo, Brocciu, Bleu de Laqueuille, Brie au Poivre, Sonoma Jack, Cold Pack, Beyaz PeynirMamirolle, Tomme Brulee, Tetilla, Spenwood, Autun, Coeur de Camembert au Calvados, Beemster Extra Aged, Kapiti Kikorangi, Rocamadour, Dauphin, Baguette Laonnaise, Fougerus, Leerdammer, Aromes au Gene de Marc, Piave Vecchio, Mascarpone Torta, Cashel Blue, Wensleydale w/ Cranberries, Golden Cross, Picos de Europa, Finn, Vasterbottenost, Bryndza, Parrano, Canestrato, Flower Marie, Sap Sago, Myzithra, Mothais a la Feuille, Mycella, Salers, Gammelost, Shropshire blue, Kadchgall, Raschera, Harbourne Blue, Wellington, Gloucester, Vulscombe, Basing, Capricorn Somerset Goats Cheese, Cuajada, Graviera, Filetta, Olde York, Brebis de Lavort, Australian Blue Vein, Roncal, Exmoor Blue, Australian Washed Rind Cheese, Carre de l’Est, Mun-chee, Rigotte, Hushållsost, Cornish Yarg, Brin, Devon Blue, Buchette d’Anjou, Bishop Kennedy, Murol, Laguiole, Toscanello, Royalp Tilsit, Double Worcester, Bougon, Torta del Casar, Tete de Moine, Sancerre, Danish Fontina, Bergader, Pavé d’Auge, Pinconning, Stinky Cum, and Saint Albray.

>Thank you for this basket of Gouda, Brie, American Cheese, Pecorino Romano, Cheddar, Manchego, Camembert, Smoked Gouda, Provolone, Babybel, Parmesan, Mascarpone, Mozzarella, Asiago, Feta, Le Gruyere AOP, Gorgonzola, Monterey Jack, Stilton, Abbaye de Belloc, Taleggio, Grana Padano, Swiss, Boursin, Cotija, Fontina Val d’Aosta, Roquefort, Blue Vein Cheese, Emmental, Grana, Jarlsberg, Mozzarella di Bufala, Pepper Jack, Munster, Bocconcini, Fromage Frais, Ricotta Salata, Cream Havarti, Scamorza, Fromage a Raclette, Chevre, Pecorino, Burrata, Halloumi, Aged Gouda, Fresh Mozzarella, Colby, Limburger, Paneer, Queso Blanco, Port-Salut, Adelost, Abondance, Butterkase, Brillat-Savarin, Comte, Camembert de Normandie, Reblochon, Longhorn, Oaxaca, Airag, Abbaye du Mont des Cats, Saint Agur, Cottage Cheese, Panela, Acapella, Fresh Truffles, Romano, Wensleydale, Double Gloucester, Red Leicester, Abbaye de Citeaux, Colby-Jack, Caciocavallo, Crottin de Chavignol, Cream Cheese, Zanetti Parmigiano Reggiano, Juustoleipa, Baby Swiss, Le Roule, Brie de Meaux, Berkswell, Fresh Ricotta, Maasdam, Canadian Cheddar, Ambert, Tommes, Cantal, Menonita, Crescenza, Queso Ibérico, Crema Mexicana, Sage Derby, Geitost, Brick, Kasseri, Bel Paese, Affidelice au Chablis, Pave d’Affinois, Muenster, Danablu, Acorn, Afuega’l Pitu, Abbot’s Gold, La Vache Qui Rit, Buffalo, Caerphilly, Tomme de Chevre, Bath Cheese,Epoisses de Bourgogne, Cheshire, Neufchatel, Blue Castello, Basket Cheese, Saint-Nectaire, Cabrales, Stinking Bishop, Cotswold, Sainte Maure, Applewood, Fiore Sardo, Dolcelatte, Pont l’Eveque, Cahill’s Irish Porter Cheddar, Zanetti Grana Padano, Langres, Seriously Strong Cheddar, Il Boschetto al Tartufo, Appenzeller, Montasio, Ossua-Iraty, Ami du Chambertin, Vignotte, Wigmore, Humboldt Fog, Saint-Paulin, Brie de Melun, Maytag blue, Armenian String Cheese, Délice de Bourgogne, Kashkaval, Bra, Abbaye de Belval, Quark, Valencay, Provel, Pule, Etorki, Banon, Morbier, Boulette d’Avesnes, Breakfast Cheese, Caciotta, Idiazabal, Bavarian Bergkase, Allgauer Emmentaler, Bresse Bleu, Airedale, Livarot, Mimolette, Tomme de Savoie, Toma, Burgos, Ardrahan, Danbo, Requeson, Aisy Cendre, Ragusano, Castelmagno, Saint-André, Aged Chelsea, Caravane, String, Chaource, Bleu des Causses, Huntsman, Yorkshire Blue, Cougar Gold, Coulommiers, Tillamook cheddar, Beenleigh Blue, Danish Feta, Brin d’Amour, Somerset Brie, Ardi Gasna, Zamorano, Dry Jack, Vacherin Fribourgeois, Lincolnshire Poacher, Caprice des Dieux, Bandal, Creamy Lancashire, Queso Fresco, Petit-Suisse, Aragon, Oxford Blue, Manouri, Grève, Maroilles, Derby, Bierkase, Crowdie, Vacherin, Marbled Cheeses, Queso Para Frier, Chabichou du Poitou, Marble Cheddar, Soumaintrain, Esrom, Boursault, Bosworth, Leyden, Chaumes, Cotherstone, Explorateur, Tyning, Anneau du Vic-Bilh, White Stilton with Mango & Ginger, Perail de Brebis, Cabécou, Anthotyro, Hereford Hop, Saint-Marcellin, Alverca, Fleur du Maquis, Baladi, Quartirolo Lombardo, Waterloo, Brocciu, Bleu de Laqueuille, Brie au Poivre, Sonoma Jack, Cold Pack, Beyaz PeynirMamirolle, Tomme Brulee, Tetilla, Spenwood, Autun, Coeur de Camembert au Calvados, Beemster Extra Aged, Kapiti Kikorangi, Rocamadour, Dauphin, Baguette Laonnaise, Fougerus, Leerdammer, Aromes au Gene de Marc, Piave Vecchio, Mascarpone Torta, Cashel Blue, Wensleydale w/ Cranberries, Golden Cross, Picos de Europa, Finn, Vasterbottenost, Bryndza, Parrano, Canestrato, Flower Marie, Sap Sago, Myzithra, Mothais a la Feuille, Mycella, Salers, Gammelost, Shropshire blue, Kadchgall, Raschera, Harbourne Blue, Wellington, Gloucester, Vulscombe, Basing, Capricorn Somerset Goats Cheese, Cuajada, Graviera, Filetta, Olde York, Brebis de Lavort, Australian Blue Vein, Roncal, Exmoor Blue, Australian Washed Rind Cheese, Carre de l’Est, Mun-chee, Rigotte, Hushållsost, Cornish Yarg, Brin, Devon Blue, Buchette d’Anjou, Bishop Kennedy, Murol, Laguiole, Toscanello, Royalp Tilsit, Double Worcester, Bougon, Torta del Casar, Tete de Moine, Sancerre, Danish Fontina, Bergader, Pavé d’Auge, Pinconning, and Saint Albray.

>There was something in there that was likely added by mistake so it has been shipped to your current coordinates

[shanikhome]

The Ultimate Guide to Charcuterie Board Cheese Ideas

Creating the perfect charcuterie board is an art that combines various cheeses, meats, fruits, nuts, and more. Whether hosting a gathering or enjoying a quiet evening at home, a beautifully arranged cheeseboard set can elevate any occasion.

In this ultimate guide, we’ll explore different types of cheeses, how to pair them, and tips for setting up your wood cheese board for a stunning presentation.

We’ll also touch on complementary items like engraved tequila glasses and how to store your essential oils with aromatherapy oil storage solutions.

What is a Charcuterie Board?

A charcuterie board is a platter with various foods, mainly meats and cheeses, designed to be shared. Originating from France, the word "charcuterie" refers specifically to the art of preparing cured meats.

However, the modern charcuterie board has evolved to include cheeses, fruits, nuts, and other tasty accompaniments. The goal is to create an appealing and diverse spread that invites guests to mingle and sample different flavors.

Choosing the Right Boar

Before diving into the cheese ideas, it's essential to choose the right board. A wood cheese board is a popular choice because it’s both functional and visually appealing. Here are some options you might consider:

1. Acacia Wood Cheese Board

Acacia wood cheese board is made from acacia wood, which is known for its durability and beautiful grain. It makes for a stunning presentation and is easy to clean.

2. Round Cheese Board

A round cheese board adds a unique touch and allows for creative arrangements. It’s perfect for cheese spreads and makes slicing and serving easy.

When selecting your cheese board set, ensure it's large enough to accommodate all the items you plan to serve. A good-sized board can hold a variety of cheeses, meats, fruits, and dips.

Types of Cheeses for Your Board

The key to a fantastic charcuterie board is variety. Here are some popular types of cheeses to consider:

1. Hard Cheeses

Hard cheeses are aged and have a firm texture. They are often nutty and can be sliced or grated. Some examples include:

Parmesan: Aged and flavorful, parmesan adds a savory element to your  board.

Pecorino Romano: This sheep's milk cheese is salty and robust, perfect for grating over dishes or enjoying on its own.

Gouda: A semi-hard cheese that can be smoked or aged, providing a sweet and creamy taste.

2. Soft Cheeses

Soft cheeses are creamy and spreadable, making them ideal for pairing with crackers or bread. Here are some popular options:

Brie: A classic soft cheese with a rich, buttery flavor. It can be served at room temperature or baked for a warm, gooey treat.

Camembert: Similar to brie, but with a stronger flavor. It pairs wonderfully with fruits and honey.

Cream Cheese: Great for spreading, it can be flavored with herbs or spices for an extra kick.

3. Blue Cheeses

Blue cheeses are characterized by their strong flavors and blue veins. They can add a bold contrast to milder cheeses on your board. Popular choices include:

Gorgonzola: Creamy and tangy, gorgonzola is perfect for those who enjoy intense flavors.

Roquefort: A French blue cheese with a sharp taste, it pairs well with sweet fruits like figs and pears.

Stilton: Known for its crumbly texture and rich flavor, stilton can be enjoyed with crackers or in salads.

4. Fresh Cheeses

Fresh cheeses are not aged as well as have a mild flavor. They are great for adding freshness to your board. Consider these options:

Mozzarella: Soft and chewy mozzarella balls can be served with tomatoes and basil for a classic caprese salad.

Feta: Crumbled feta adds a salty kick to your board and pairs well with olives and roasted vegetables.

Goat Cheese: Creamy as well as tangy goat cheese is rolled in herbs or nuts for added texture and flavor.

Cheese Pairing Tips

Pairing cheeses with other items can enhance their flavors. Here are some tips for creating delicious combinations:

1. Balance the Flavors

Mix strong and mild cheeses to provide a variety of flavors. For example, pair a sharp cheddar with a creamy brie for contrast.

2. Include Sweet and Savory

Add sweet elements like dried fruits or honey to balance salty cheeses. For instance, serve blue cheese with honey or figs.

3. Texture Matters

Include different textures on your board, such as hard, soft, creamy, and crumbly cheeses. This variety will make your cheese board set more appealing.

4. Consider Color

Create a visually stunning board by incorporating colorful fruits, vegetables, and nuts alongside your cheeses.

Adding Meats and Accompaniments

In addition to cheese, consider adding cured meats and other accompaniments to your board. Here are some ideas:

1. Cured Meats

Salami, prosciutto, and chorizo are popular choices. They add savory flavors that pair well with various cheeses.

2. Nuts

Almonds, walnuts, and pecans can provide crunch and complement the creaminess of cheeses.

3. Fruits

Fresh fruits like grapes, berries, and apple slices can add sweetness and color. Dried fruits like apricots or figs are also great options.

4. Crackers and Breads

Include a variety of crackers, breadsticks, and sliced baguettes for serving the cheese.

Arranging Your Cheese Board

Now that you have your cheeses, meats, and accompaniments ready, it's time to arrange your board. Here’s how to create an eye-catching display:

1. Start with the Cheese

Place your cheeses first, spreading them across the board. You can cut some into slices or cubes, while others can be left whole for guests to cut themselves.

2. Add the Meats

Arrange the cured meats next to the cheeses. Roll them up or fold them for an attractive presentation.

3. Fill in the Gaps

Use the remaining space on the board to add nuts, fruits, and other accompaniments. Be sure to distribute colors and textures evenly across the board.

4. Use Small Bowls

Consider using small bowls for dips, olives, or spreads. This adds variety and keeps everything organized.

5. Garnish

Finish your board with fresh herbs or edible flowers for an extra elegant touch.

Serving Your Charcuterie Board

Once your wood cheese board set is beautifully arranged, it’s time to serve. Here are some tips for enjoying your charcuterie board:

1. Provide Utensils

Offer cheese knives, toothpicks, and serving spoons to makes it easy for guests to serve themselves.

2. Pair with Drinks

Consider serving wine or cocktails that pair well with your selected cheeses and meats. Light white wines or fruity reds can enhance the flavors of your board.

3. Encourage Tasting

Invite guests to try different combinations. This can be a fun way to discover new flavor pairings.

Storing Your Charcuterie Board

After the gathering, you may have some leftovers. Here are some tips for storing your cheese and meats:

1. Wrap Leftover Cheese

Use plastic wrap or wax paper to wrap leftover cheese tightly. Store it in the fridge to maintain freshness.

2. Keep Meats Refrigerated

Cured meats should be wrapped and stored in the fridge. They can typically last for a week or more.

3. Store Accompaniments Separately

Fruits and nuts can be stored in dry airtight containers to keep them fresh.

4. Use Aromatherapy Oil Storage

If you enjoy using essential oils for relaxation or flavoring, consider incorporating aromatherapy oil storage solutions into your kitchen. This will keep your oils organized and easily accessible for charcuterie board gatherings.

Hosting Tips for Charcuterie Board Parties

If you’re planning to host a charcuterie board party, here are some additional tips:

1. Theme Your Board

Consider a theme for your board, such as Italian or Spanish flavors, to guide your cheese and meat selections.

2. Personalize with Engraved Tequila Glasses:

Add a personal touch to your gathering with engraved tequila glasses. They can serve as a unique conversation starter and a fun addition to your drink selection.

3. Create a Comfortable Space

Set up a cozy area with seating, soft lighting, and music to encourage guests to linger and enjoy the food.

4. Provide Non-Alcoholic Options

Be sure to offer non-alcoholic beverages for guests those who prefer not to drink. Sparkling water, juices, or mocktails can be refreshing choices.

Conclusion

A charcuterie board is more than just food; it’s a social experience that brings people together. By carefully selecting your cheeses, meats, and accompaniments and arranging them beautifully on a wood cheese board, you can create a stunning display that impresses your guests.

Remember to enjoy the process, experiment with different flavors, and have fun sharing delicious food and good company.

Whether you're using an acacia wood cheese board, a round cheese board, or a complete cheese board set, the key is to create a beautiful, inviting spread that everyone will love. So gather your favorite cheeses, meats, and accompaniments, and start your charcuterie adventure today!

Source: Charcuterie Board Cheese Ideas

[smitheliana89]

5 Tasty Ways to Enjoy Water Crackers

Water crackers, with their light, crisp texture and subtle flavor, are a versatile snack that can be enjoyed in a variety of ways. Whether you prefer something savory, sweet, or a combination of both, water crackers can be paired with a wide array of ingredients to create delicious, satisfying bites. Here are five tasty ways to enjoy water crackers that are perfect for any occasion.

1. Classic Cheese and Cracker Combo

One of the simplest and most satisfying ways to enjoy water crackers is by pairing them with cheese. The mild flavor of the cracker allows the cheese to take center stage, making it the perfect canvas for a variety of cheeses. Try spreading a slice of soft cheese like brie or goat cheese onto the cracker, or top it with a wedge of sharper varieties like cheddar, gouda, or blue cheese.

2. Hummus and Veggie Delight

For a healthy and flavorful snack, spread a layer of hummus on your water cracker and top it with fresh vegetables. Hummus, with its creamy and slightly tangy flavor, pairs perfectly with the mild, crunchy texture of the cracker. Add slices of cucumber, bell peppers, or cherry tomatoes to enhance the freshness of the dish. For extra flavor, you can also sprinkle the crackers with a pinch of paprika, cumin, or fresh parsley.

3. Smoked Salmon and Cream Cheese

For a more indulgent snack, smoked salmon and cream cheese on water crackers create a rich and satisfying treat. Start by spreading a layer of cream cheese on the cracker, then top it with a thin slice of smoked salmon. Add a few capers, fresh dill, and a squeeze of lemon juice for a burst of flavor. The creaminess of the cheese and the smokiness of the salmon complement each other beautifully, while the cracker adds a delightful crunch.

4. Nut Butter and Fruit

For a sweet and satisfying snack, spread a layer of your favorite nut butter—peanut butter, almond butter, or cashew butter—onto a water cracker and top it with fresh fruit. Sliced apples, bananas, or berries pair wonderfully with nut butters, offering a balance of sweetness and creaminess. You can also drizzle a little honey or maple syrup over the fruit for added sweetness.

5. Avocado and Spices

Avocado’s creamy texture and mild flavor make it an excellent topping for water crackers. Simply mash a ripe avocado and spread it over the cracker for a rich, satisfying bite. For added flavor, season the avocado with salt, pepper, and a pinch of chili flakes or smoked paprika. A squeeze of fresh lime juice can add a zesty kick, while cilantro or parsley provides a fresh, herbal note.

Conclusion

Water crackers are a versatile and delicious snack that can be dressed up in countless ways. Whether you prefer savory combinations like cheese and smoked salmon, or sweet options like nut butter and fruit, water crackers provide the perfect base for a wide range of toppings. Their light, crisp texture makes them an ideal pairing for a variety of flavors, and their subtle flavor lets other ingredients shine. Whether you’re looking for a quick snack or a creative appetizer, these tasty ideas offer plenty of ways to enjoy water crackers and transform them into something special.

[intuitive-spontaneity]

Smoked Gouda Creamed Corn

Ingredients:

- 6 ears of fresh corn (or 4 cups of frozen corn kernels)

- 2 tablespoons unsalted butter

- 1 shallot, finely chopped

- 2 cloves garlic, minced

- 1 cup heavy cream

- 1 cup milk

- 1 cup grated smoked Gouda cheese

- 1/2 teaspoon salt (adjust to taste)

- 1/4 teaspoon black pepper

- 1/4 teaspoon smoked paprika (optional for extra smoky flavor)

- 2 tablespoons chopped fresh chives (optional, for garnish)

Instructions:

1. **Prepare the Corn**:

- If using fresh corn, shuck the ears and remove the silk. Using a sharp knife, cut the kernels off the cob into a large bowl. Use the back of the knife to scrape the cobs and release the corn milk for extra flavor.

2. **Cook the Shallot and Garlic**:

- In a large skillet or saucepan, melt the butter over medium heat.

- Add the chopped shallot and cook until softened, about 3 minutes.

- Add the minced garlic and cook for another 1-2 minutes, until fragrant.

3. **Combine Corn and Dairy**:

- Add the corn kernels to the skillet and stir to combine with the onion and garlic.

- Pour in the heavy cream and milk, stirring well.

4. **Simmer the Mixture**:

- Bring the mixture to a gentle simmer. Cook for about 10-15 minutes, stirring occasionally, until the corn is tender and the liquid has reduced slightly.

5. **Add the Cheese**:

- Reduce the heat to low and stir in the grated smoked Gouda cheese until melted and well incorporated.

- Season with salt, black pepper, and smoked paprika (if using). Adjust seasoning to taste.

6. **Finish and Serve**:

- Once the cheese is fully melted and the mixture is creamy, remove from heat.

- If desired, garnish with chopped fresh chives before serving.

This rich and smoky creamed corn dish pairs wonderfully with grilled meats, BBQ, or as a comforting side to any hearty meal. Enjoy!

[tearsinthemist]

One Pot Creamy Vegetable Soup

ByKylie Published onOctober 17, 2021

This creamy vegetable soup can be made in just over 30 minutes and everything cooks together all in one pot for a quick and easy weeknight dinner that your family will love! Switch up the veggies to suit your taste or use it as a “clean out the fridge” meal to get rid of leftovers and odds and ends!

You Will Love This

This is my go-to recipe when I’m looking for a quick and easy veggie loaded dinner. I’m a real sucker for one pot recipes, especially when they are versatile as this one! This recipe is vegetarian comfort food at it’s finest. And the best part is you can use whatever you’ve got on hand!

If you loved this creamy veggie soup, be sure to check out my Creamy Vegan Chickpea Stew, my One Pot Olive Garden Minestrone, or my Easy Vegan Tomato Soup!

Ingredients and Substitutions

Butter – Butter is going to give you the best flavor and texture for this creamy soup. I like to use unsalted butter so that I can control the sodium level myself.

Onion, Carrot, Celery – This aromatic trio of veggies adds such a delicious base of flavor to this creamy veggie soup. If you want to save time, check and see if your grocery store offers a pre-chopped mirepoix mix!

Garlic – I like to use fresh garlic, but if you’ve only got garlic powder, try adding a teaspoon or so in place of the fresh.

Herbs – Dried oregano, dried thyme, dried sage are my dried herbs of choice but you can use Italian seasoning in their place as well.

Flour – Stick with all-purpose in this soup recipe for the best creamy texture.

Vegetable Broth – If you aren’t worried about this recipe being vegetarian, you can use chicken broth in place of the veggie broth.

Broccoli – Fresh or frozen broccoli florets work well in this recipe.

Corn – Canned, frozen, or fresh from the cob will work for the corn in this creamy veggie soup.

Potatoes – I prefer yellow potatoes for this soup. I love how quickly they cook and their creamy texture pairs really well with the other veggies. I don’t peel my yellow potatoes because the skin is quite thin anyway, but you can if you like.

Heavy Cream – If you don’t have any heavy cream on hand, you can sub whole milk or half and half but the soup will be a bit thinner and less creamy. Heavy cream is going to give this veggie soup the most creamy texture.

Sharp Cheddar Cheese – Sharp cheddar cheese has a pretty strong flavor on its own, but in this soup it tastes delicious when combined with all the other ingredients. You could substitute your favorite melty cheese though – smoked Gouda is another one of my favorites!

Instructions

Sauté onion, carrots, celery. Then add garlic, oregano, and thyme and cook.

Stir in flour and cook.

Add a hearty pour of veggie broth to deglaze the pot, scraping the yummy bits off the bottom.

Stir in diced potatoes, corn, broccoli, and remaining veggie broth, along with a couple pinches of salt and pepper. Simmer 10-12 minutes or until potatoes are fork-tender.

Remove soup from heat. Stir in heavy cream, shredded cheese, and vinegar.

Stir until cheese is melted, and garnish with parsley, cheddar cheese, and crackers.

Tips

Use whatever veggies you like for this recipe! I love to make a big batch of this soup when I need to clean out the fridge. As long as you keep the ratio of veggies the same, the soup will turn out delicious every single time!

If you want an extra creamy soup, before you add the heavy cream and cheese, you can use an immersion blender or high speed blender to blend half or even all of the soup. Then follow recipe instructions and stir in the heavy cream and cheddar cheese.

Make Ahead Instructions, Storage, Freezing, and Reheating

Make Ahead: This cheesy veggie soup is one of my favorite make ahead meals. I like to prep it on Sunday afternoon and then enjoy it for lunch all week! You can also prep all the veggies a day or two in advance and store them in an airtight container in the fridge until you’re ready to make the soup. Just cover the potates with water so they don’t brown.

Storage: Store leftovers in an airtight container for up to 5 days.

Freezing: Freeze leftover soup in an airtight container for up to 3 months.

Reheating: Thaw frozen soup in the fridge overnight. Then reheat in a small saucepan over medium heat. Cook, stirring, until warmed through. Season to taste with salt and pepper.

FAQ

How do you make vegetable soup taste richer?

The rich flavor of this veggie soup stems from a simple roux that helps to thicken the soup as it cooks. Then flavors are layered with sauteed veggies and dried herbs. Then heavy cream and sharp cheddar come in at the end as the key ingredients to makes this vegetable soup so rich and creamy.

How do you make vegetable soup thick?

This creamy vegetable soup relies on a simple roux that’s made by sautéing the veggies in butter and then mixing in flour. As the soup simmers, the roux thickens the soup. Then melty sharp cheddar and heavy cream give this veggie soup the perfect creamy texture.

How do you fix bland vegetable soup?

You’ll never have to worry about bland veggie soup with this recipe! The dried herbs combine with mirepoix to create delicious layers of flavor – combine that with a variety of vegetables, sharp cheddar cheese, and heavy cream and you can say goodbye to bland soups for good!

[absolutepunk]

This Potato, Kielbasa, Spinach, and Gouda Soup in the Slow Cooker is a hearty and comforting dish that is great for a night in. As it cooks in the slow cooker, the flavors blend together beautifully, making a thick, creamy soup that will warm you up from the inside out.

Ingredients: 1 lb kielbasa sausage, sliced. 4 medium potatoes, diced. 1 onion, chopped. 3 cloves garlic, minced. 4 cups chicken broth. 1 teaspoon dried thyme. Salt and pepper to taste. 4 cups fresh spinach leaves. 2 cups shredded Gouda cheese. 1 cup heavy cream.

Instructions: Put the kielbasa, potatoes, onion, garlic, chicken broth, dried thyme, salt, and pepper in a slow cooker. If you set the setting to high, it will take 34 hours, but on low, it will take 68 hours. Shred Gouda cheese and add fresh spinach leaves. Mix well until the cheese melts and the spinach wilts. Add the heavy cream and mix it in well by stirring. Check the seasoning and make changes if needed. If you want, you can top the hot dish with extra shredded Gouda.

Prep Time: 15 minutes

Cook Time: 360 minutes

Kenneth Burton

[downtoearthmarkets]

Easter arrives early this year, hopping in on the last day of the month this Sunday, March 31st. Let’s hope that the Easter Bunny brings us a respite from the drenching downpours of late and gifts us with a bright, sunshiny day. In cheery anticipation, our market vendors will deck their stalls with an array of edible delights to fill your shopping baskets this weekend. From local ham to pastured lamb to award-winning cheeses, we’ll have it ready and waiting. And, to fully prime your holiday table, here are a few recipes to complement whatever it is you’re dishing up as the main attraction this Sunday. Sautéed Oyster Mushrooms with Garlic & Scallions Oyster mushrooms are prized the world over for their culinary uses and are one of the most commonly cultivated types of mushrooms across the globe. Also known as tree oyster mushrooms, these fungi grow naturally on or near trees in temperate and subtropical forests. Our vendors produce oyster mushrooms indoors in climate-controlled sheds in a substrate usually composed of sawdust or straw.    Oyster mushrooms come in several different varieties and vibrant hues including:

Pearl oyster (Pleurotus ostreatus) 

Blue oyster (Pleurotus columbinus) 

Golden oyster (Pleurotus citrinopileatus) 

Pink oyster (Pleurotus djamor) 

Phoenix oyster (Pleurotus pulmonarius) 

King oyster (Pleurotus eryngii) 

These pretty, shell-shaped fungi possess a mild umami flavor and meaty texture that make them the perfect candidates to whip up in a quick and simple sauté for serving alongside your Easter headliner: 

Yields four servings:

2 tablespoons olive oil

1 pound Mushrooms.NYC oyster mushrooms 

4 Jersey Farm Produce garlic cloves, minced 

4 4E Green Farm scallions, finely chopped 

Salt and pepper 

Instructions:

Heat olive oil in a large skillet on medium heat until hot but not smoking.  

Immediately add mushrooms and garlic, and sauté for 2-3 minutes, regularly stirring with spatula.  

After 2-3 minutes of sautéeing, reduce heat a bit and sprinkle mushrooms with a bit of salt, stir to mix. 

Cover with the lid and continue to cook the mushrooms for another 5-7 minutes, occasionally stirring, until mushrooms soften and release some juices.  

Mushrooms should be cooked for a total of 7-10 minutes. If there is too much liquid in the pan, cook for 1-2 more minutes uncovered, on medium heat, to let extra moisture evaporate. 

When mushrooms are ready, add half of chopped scallions to the mix and season with salt and pepper. 

Top each serving with remaining chopped scallions. 

Potatoes Au Gratin Creamy, cheesy and decadent, potatoes au gratin pair beautifully with robust and hearty Easter main dishes such as leg of lamb or baked Mangalitsa ham from Goode and Local. Thanks to their ability to last so well in cold storage, potatoes are available year-round at our markets so you can gather up Yukon Gold or another variety that will work well in this recipe: 

1 lb peeled Jersey Farm Produce white or yellow potatoes 

¾ cup milk 

¾ cup heavy cream 

1 tsp Kosher salt 

1 tsp dry mustard 

1 tsp pepper and ¼ tsp nutmeg, to taste 

1 cup Havarti, Fontina, Swiss, Gruyère, or Gouda cheese

3 tbsp Maplebrook Farm butter, diced 

2 tsp smoked paprika 

12 oz fresh cheese curd (optional)

Maple Roasted Carrots Down to Earth Markets’ logo is a bright orange carrot so naturally we relish a tasty carrot-based side dish, and so does the Easter Bunny! Carrots remain in peak season through late April but, like potatoes, will store unpeeled in your refrigerator for weeks at a time under the right conditions. 

Add a splash of color and sweet appeal to your tablescape with a platter of these scrumptious maple glazed carrots. The easy-to-source ingredient list and simple cooking instructions will take the hassle out of your prep, leaving you more time to sit back and enjoy the feast!

2 ½ lbs Sun Sprout Farm medium carrots, scrubbed and trimmed 

4 tbsp Maplebrook Farm butter, cubed 

½ tsp black pepper 

1 tsp kosher salt 

¼ cup Maplebrook Farm maple syrup 

2 tbsp 4E Green Farm parsley, minced

To all who celebrate, we wish you a dry, colorful and relaxed Easter weekend and we look forward to seeing you at the market!

[blackrecipe]

Homemade Casserole Magic: Breakfast Edition

In the realm of home cooking, few dishes can offer the warmth, comfort, and sheer convenience of a well-made casserole. The breakfast casserole, in particular, holds a special place in the hearts of early risers and brunch enthusiasts alike. A perfect blend of eggs, meats, cheeses, and vegetables, this dish can be customized to fit any taste or dietary preference, making it a universal favorite. This guide will walk you through creating a Homemade Casserole Magic: Breakfast Edition, providing a versatile breakfast casserole recipe that you can easily cook at home.

The Appeal of Breakfast Casseroles

Breakfast casseroles are a fantastic way to start the day for several reasons:

Versatility: They can be adapted to include your favorite breakfast ingredients.

Convenience: Make them ahead of time for quick and easy morning meals.

Crowd-Pleaser: Ideal for feeding a family or guests with minimal morning prep.

Nutrition: Easy to pack with protein and vegetables for a healthy start.

Essential Ingredients for Your Casserole

Creating the ultimate breakfast casserole recipe requires a balance of flavors and textures. Here's a list of essential ingredients that form the backbone of most breakfast casserole recipes:

Eggs: The base of the casserole, providing structure and protein.

Milk or Cream: Adds creaminess to the egg mixture.

Cheese: Brings a melty, gooey texture and rich flavor.

Meat: Options like sausage, bacon, or ham add heartiness.

Vegetables: Onions, peppers, mushrooms, and greens offer freshness and nutrients.

Starch: Bread cubes, hash browns, or croissants add substance and absorb the egg mixture.

Seasonings: Salt, pepper, herbs, and spices tailor the casserole to your taste.

Homemade Breakfast Casserole Recipe

Ingredients:

1 lb (450g) sausage, cooked and crumbled

10 large eggs

1 cup (240ml) whole milk or cream

2 cups (200g) shredded cheese (e.g., cheddar, mozzarella)

1 small onion, diced

1 bell pepper, diced

1 cup (100g) mushrooms, sliced

2 cups (200g) frozen hash browns, thawed

1 tsp salt

½ tsp black pepper

Optional: herbs such as parsley or chives for garnish

Instructions:

Preheat and Prep

Begin by preheating your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.

Cook the Sausage and Vegetables

In a skillet over medium heat, cook the sausage until browned and crumbled. Remove and set aside. In the same skillet, add a touch more oil if needed, and sauté the onion, bell pepper, and mushrooms until softened.

Whisk Together the Egg Mixture

In a large bowl, whisk together the eggs, milk (or cream), salt, and pepper until well combined.

Layer Your Casserole

Spread the hash browns evenly at the bottom of the prepared baking dish. Layer the cooked sausage and sautéed vegetables over the hash browns. Pour the egg mixture over the top, ensuring even coverage. Sprinkle the shredded cheese over everything.

Bake

Bake in the preheated oven for 35-45 minutes, or until the casserole is set in the center and the cheese is golden brown. Let it cool for a few minutes before cutting into squares.

Serving Suggestions

Serve your homemade breakfast casserole with a side of fresh fruit or a light salad for a balanced meal. Garnish with fresh herbs for an extra touch of flavor.

Customization Tips

One of the best things about cooking casseroles at home is the ability to customize them to your liking. Here are a few suggestions to make this breakfast casserole your own:

Vegetarian Option: Skip the meat and add more vegetables like spinach, tomatoes, or zucchini.

Extra Flavor: Incorporate spices like paprika, cumin, or red pepper flakes for a kick.

Cheese Varieties: Experiment with different types of cheese such as Gouda, Swiss, or pepper jack for unique flavors.

Conclusion

The beauty of a breakfast casserole lies in its simplicity and versatility. Whether you're cooking for a busy weekday morning or a leisurely weekend brunch, a homemade casserole can provide a nutritious, delicious, and satisfying meal with minimal effort. By following this basic recipe and incorporating your personal touches, you can create a breakfast tradition that your family and friends will look forward to. So embrace the magic of homemade casseroles and start experimenting in your kitchen today.