Cheese 101: Andante’s Metronome Cheese – Mixed-Milk Splendor

Andante Metronome Cheese

- Meet Metronome cheese, for serious lovers of mixed-milk flavor. -

Named after the ticking device used by musicians to keep their rhythm while practicing, Metronome is a gorgeous pyramid of precocious mixed-milk personality. The cheesemaker, Soyoung Scanlan of Andante Dairy, hand-crafts Metronome cheese in a shape traditionally reserved only for goat cheeses, giving Metronome an air of mystery for anyone schooled in the art of traditional French cheesemaking.

Set all preconceived notions aside, though; before your first bite you may expect the playful tang of goat’s milk, but a quick sweep of Metronome’s rich paste across your palate yields a different experience altogether. An intriguing blend of cow and goat’s milk, this cheese’s firm texture yields near the edges for a rich, buttery creamline, but what makes this cheese truly special is its paste. Metronome loves to float across your tongue like a sonata, smooth in its personality but with enough texture to hold your attention.

Both grassy and tart, the twang of goat milk picks its way through the fatty notes of a chorus provided by Northern California Jersey cows. Metronome cheese goes just as well alongside slow-roasted tomatoes as it does standard cheese plate offerings, such as dried fruit and Marcona almonds.

If you happen across this pyramidal monolith, grab as many as you can carry!

15-Minute Honey Thyme Orange Chicken Recipe

15 Minute Orange Thyme Honey Chicken on http://www.theculinarylife.com

- A super-fast orange chicken recipe for those “I don’t want to cook” nights. -

I have a ridiculous number of cookbooks – over 700 at last count, and that was over a year ago – so at this point I’ve become very discerning over which cookbooks I’m willing to spend my money on. I mean, you can only own so many baking books before you see the same brownie recipe pop up 15 or 20 or even 50 times. To say I have cookbook ennui would be an understatement. Or maybe it’s not ennui; it just takes a lot more to give me excited about a cookbook these days.

In case you think I’m kidding (and these are just the ones in the bedroom):

When I buy cookbooks now, I tend to look for those that are unique in some way, or teach me something I don’t know. Some of my favorite books cover a single subject exhaustively, diving deep into one topic and ferreting out everything there is to know about it. I never used to be a fan of single subject books, but now they’re the ones I look to the most.

Last year I found a really awesome German cookbook from two authors I’d never heard of before – it’s called The German Kitchen, by Christopher and Catherine Knuth. I featured it in a post about European cookbooks as Christmas gifts over a year ago, but since then I’ve had a chance to dig in and really give the recipes a workout. I’m always on the lookout for quick and easy dinner recipes that will make my life a hell of a lot easier, especially after a long crazy day, and one dish really stood out and became one of my weeknight dinner time staples. W00t! I love it when that happens, and it happens so rarely these days. (See above mentioned cookbook ennui.) Read more >>