{"id":9894,"date":"2012-10-30T11:38:09","date_gmt":"2012-10-30T18:38:09","guid":{"rendered":"https:\/\/dev.afterhoursagency.com\/wgc\/?p=9894"},"modified":"2019-10-06T13:54:12","modified_gmt":"2019-10-06T20:54:12","slug":"lets-talk-cheese","status":"publish","type":"post","link":"https:\/\/dev.afterhoursagency.com\/wgc\/lets-talk-cheese\/","title":{"rendered":"Let’s talk cheese"},"content":{"rendered":"

Did you know that this month is National American Cheese Month?<\/p>\n

It’s true! Kind of amazing, right?<\/p>\n

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I don’t know about you, but when I think of American cheese, I just think of the plain yellow\/orange sliced cheese. Or, I guess I should say, that’s what I USED to think until I started really getting into cheese these last few years.<\/p>\n

My friends over at Whole Foods<\/a> hooked me up with a boat load of fun and interesting American made cheeses to celebrate this awesome food related monthly holiday. I mean, it’s a tough job, but I was happy to take it on and sample each and every one of them. So now I feel like it’s my cheese civic duty to tell you all about them. So here they are! I highly recommend grabbing a handful of your favorite cheeses, a simple selection of crackers that really let the cheese flavors shine, a bottle of wine and inviting some friends over for a cheese party. And when you do that, be sure to call me, because I will totally come over and help taste test!<\/p>\n

Rogue Creamery Oregon Blue – Blue, sweet, buttery and hand selected for Whole Foods Market. We had this a few weeks back in Oregon too – and it’s awesome! I’d serve it on a crostini with a thinly sliced pear and call it a meal!<\/p>\n

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Cabot Clothbound Cheddar – aged at the Cellars of Jasper Hill, it\u2019s sweet and crumbly. Totes obsessed. I turned it into a mac and cheese after the tasting!<\/p>\n

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BeeHive Cheese IPANEMA-exclusive to Whole Foods Market and from Utah, this cheese is rubbed in butter and rolled in organic chocolate. Loved this!<\/p>\n

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Cypress Grove Humboldt Fog- a layer of ash makes this California, soft-ripened, aged goat cheese distinctive. Humboldt fog has been a fav of mine for the past 2 years since a trip to Northern CA! I like to toss this one into salads with roasted chicken and fresh figs!<\/p>\n

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Bonne Bouche Vermont Creamery – a goat cheese with yeasty and nutty overtones. Ok, I’ll be honest, I was super\u00a0intimidated\u00a0by this cheese. It’s super gooey and runny and the outer layer was a bit off looking… but holy moly was this cheese delicious. Hand me a spoon and some crackers and don’t bother me until it’s gone \ud83d\ude42<\/p>\n

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Cowgirl Creamery Red Hawk – washed rind organic wonder from a single sourced herd in California and man oh man is this one delicious!! We went to town on this one… but I used the leftovers to whip up a batch of this pasta<\/a>!<\/p>\n

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Did you know that this month is National American Cheese Month? It’s true! Kind of amazing, right? I don’t know about you, but when I think of American cheese, I just think of the plain yellow\/orange sliced cheese. Or, I guess I should say, that’s what I USED to think until I started really getting […]<\/p>\n

Read More… from Let’s talk cheese<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":9928,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":""},"categories":[1278],"tags":[3027,3028,3029,3030,3031,3032,230,3033,233,3034,490,3035,707,3036,1316,3037,2161,3038,3023,3039,3024,3025,3026],"acf":[],"jetpack_featured_media_url":"https:\/\/cdn.whatsgabycooking.com\/wp-content\/uploads\/2012\/10\/IMG_8957.jpg","_links":{"self":[{"href":"https:\/\/dev.afterhoursagency.com\/wgc\/wp-json\/wp\/v2\/posts\/9894"}],"collection":[{"href":"https:\/\/dev.afterhoursagency.com\/wgc\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/dev.afterhoursagency.com\/wgc\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/dev.afterhoursagency.com\/wgc\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/dev.afterhoursagency.com\/wgc\/wp-json\/wp\/v2\/comments?post=9894"}],"version-history":[{"count":2,"href":"https:\/\/dev.afterhoursagency.com\/wgc\/wp-json\/wp\/v2\/posts\/9894\/revisions"}],"predecessor-version":[{"id":37065,"href":"https:\/\/dev.afterhoursagency.com\/wgc\/wp-json\/wp\/v2\/posts\/9894\/revisions\/37065"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/dev.afterhoursagency.com\/wgc\/wp-json\/wp\/v2\/media\/9928"}],"wp:attachment":[{"href":"https:\/\/dev.afterhoursagency.com\/wgc\/wp-json\/wp\/v2\/media?parent=9894"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/dev.afterhoursagency.com\/wgc\/wp-json\/wp\/v2\/categories?post=9894"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/dev.afterhoursagency.com\/wgc\/wp-json\/wp\/v2\/tags?post=9894"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}