Christmas Cheese

December 22, 2009

My wife’s family has a longstanding tradition for breakfast Christmas morning that is, well, rather disgusting.  All it is is melted cheddar cheese, but we bake cubes of sharp cheddar until the oil starts separating from the cheese solids and a crust forms along the top and edges.  This crust, called “frust” for some reason by my family, is the most desired part of the dish.  We serve the cheese with freshly baked buttermilk biscuits and preserves (fig is the first choice).  I generally serve some scrambled eggs, too, but it’s a simple breakfast where the frust is the star.

It’s funny how such a simple thing can be so special, when you serve it only once a year.  May you have a little frust in your world this Christmas.


Feeling Blue About Bleu — Cheese, That Is

January 30, 2009

roquefort

This will be one of my shortest posts ever, and hopefully, this idiocy will soon end.  The Bush administration imposed a 300% duty on Roquefort cheese, the real Roquefort from France, making it essentially unaffordable.  They did this because of French resistance to import US beef laced with hormones.  Oh, and they imposed other ridiculous, but lower, duties on French truffles, Irish oatmeal, Italian sparkling water and foie gras.

Frankly, this is just a silly, childish bully tactic.  Over food.  Yup, nothing like childlike politics.  Hopefully the Obama administration will fix this craziness.


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