I’m so Blue…

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I’m so Blue…

Hello Cheese Enthusiasts!

I have to admit it…March 2021 hit me much harder than I would have expected…it was then I realized that it had been a full year since everything shut down, travel stopped, people isolated, and it yet remains to be determined if it will ever return to the way it was.

To keep a smile on my face, I remind myself of the things that I am grateful for, and the things that bring me joy (cue Julie Andrews singing about “Raindrops on roses and whiskers on kittens”).

In my case, its Blue cheese….whether you call it Fromage bleu, Queso azul, or Blauer Käse, it is universal in any language. It can be spicy or mild, creamy or crumbly, made from cow, goat, or sheep’s milk, it doesn’t matter to me.

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Sacre Bleu(s)!!...

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Sacre Bleu(s)!!...

Hello Fellow Travelers!

I often am asked what my favorite cheese is…a difficult question to answer, but not impossible. I would have to answer by saying the classic French Bleu cheeses…Roquefort, Fourme de Montbrison, Bleu de Gex, Bleu des Causses, Saint Agur, just to name a few. Of all of these French Bleus, my current favorites are from the region of Auvergne-Rhone Alps…..

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Some like it HOT…

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Some like it HOT…

Hello fellow traveler!

I guess this week’s post could also have been easily called “The Fifth Element”…Let me explain…Nearly every cheese contains four base ingredients: Milk, Starter Culture, Rennet, and Salt….The fifth ingredient (or element) could be added flavors or colors, such as: Annatto coloring, herbs, or in today’s post, Peppers!

So How Hot is Hot?

Back in 1912, an American Pharmacist named Wilbur Lincoln Scoville developed a test and scale to measure pungency or “heat” of various chili peppers. This test was originally known as the “Scoville Organoleptic Test”, now just known simply as the Scoville Scale, which measures the concentration of capsaicinoids and measures them in Scoville Heat Units (SHU).…

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