Hello there lovers and people that I don’t know who read my most intimate cheese thoughts.  I am back again this week with everyone’s favorite.  Another installment of Cheesepinions.

Cue the fanfare of trumpets and elephant parade.

This week, I asked Amy what she was vibin’ on.  At first, she felt too pressured and refused.  But, after I picked her up off the floor and curled her out of the fetal position, she came up with a lovely suggestion for this fantastic New York spring weather we’ve been having.  This week, Amy suggests that y’all come in and try Caprotto Madaio.  It’s an aged goat’s milk from Campania (where Naples and the Amalfi Coast are…Jay-Z eat your heart out) in southern Italy.  It’s hard and crumbly and has flavors of sweeter nuts and pepper.

Amy made the bold statement that “it’s the best goat…ever.  It’s like biting into a lemon…made of goat cheese.  It’s refreshingly sharp and nutty and lemony, but not too dry in texture.”  Mmmm.  Nothing makes my stomach grumble like the image of fruit molded out of cheeses.  Sounds like Grandma’s house.  What?

And what would Amy do with a hunk of this lactic goat treat?  “Chunk it up into nuggets and eat it with a green salad and some fresh fruit, maybe a Creminelli Casalingo.  Maybe drink with a Vinho Verde or Albarino, or a hoppy ale.  All this in the park…in the sun.”  Obviously.  Sounds like heaven.  But spending any time with Amy is like being transported straight to heaven via a giant escalator that is full of your favorite people.  Like Freddie Mercury.  And Pepe LePeu.  And Kitty.

Well.  That’s it this week.  We are developing some new ideas for different things to add to the blog roster.  Like recipes.  And cheese vocabulary.  And food history.  Do YOU guys have any suggestions?  Anything you would like to see?  Please, write a comment!  Because I get a lot of spam porn comments that I just delete.  And we’d love to hear from you.  Ok.  That’s all!  Love you guyz!

So this week I’m going to start by admitting to something decidedly embarrassing.  I spent about five minutes before I began writing anything down trying to figure out if I could somehow incorporate the lyrics from the Backstreet Boys song “Everybody (Backstreet’s Back)” into this opening line.  The only real thing I could come up with was “Cheese Blog’s Back!”  But, I didn’t think that everyone would get the reference.  And then I decided it was a pretty dumb reference that probably doesn’t appeal to anyone but 12 year old girls from 1999 (which is pretty much how my brain works.  Hello, Lisa Frank!). So, maybe just play that song in the background or watch this video on Youtube or something so that you can try to imagine the state of mind I was in upon trying to get this post in motion…

This week, we are getting cheese advice from our very own Mike.  Mike took a very serious approach to Cheesepinions and had to go home and mull over his decisions.  Upon his return he presented me with a piece of paper that was incredibly organized and detailed and I think that the best thing to do would be to copy down exactly what he wrote (also partially because I’m a little unclear as to what he is referencing to at points…but hey, gotta roll with the punches…).  So here we go. “Cheesepinions” direct from Mike’s mouth.

Keep on readin’…

Greeting and salutations blogosphere and internet lovers. Are you ready for this? It’s pretty exciting, so I’ll wait for you to sit down.

So this week, we are launching a BRAND NEW FEATURE on the blog. It’s called “From the Farmer’s Mouth” and is a place for you readers to learn about some of our favorite farmers and cheese producers. We are going to try to regularly feature one of our producers (and we are going to start with local products. Hey there! Buzz word!) and see what’s going on in their brains. It’s good to learn about where your food comes from and how it’s made. Knowledge is power. And food is power. Therefore…knowledge is food. For your brain. And all we really care about on this blog is good food. Problem solved.

SO – drumroll please – we are going to get started with one of the greatest sheep farms in New York: 3-Corner Field Farm! Hooray!

Keep on readin’…

…but we also sell a delicious variety of charcuterie!  Go Charlotte, it’s your birthday, we’re gonna eat serrano like it’s your birthday….

Hey there blog buddies!  We are back with round two of our “Cheesepinions” installment, this time bringing you our one and only Stephanie B-Money.  This week Stephanie is jumping for joy over our Stracchino di Capra from the Italian cheese-aging experts at Guffanti.

(Ok, so for you perfectionists out there, I know this is a pictures of Stracapra, NOT Stracchino di Capra, but do you guys have any idea how HARD it is to find a picture of Stracchino di Capra?  Seriously.  It’s bizarre.  Just as bizarre as Sandra Bullock being nominated for an Oscar.  Whaaaaaat?  Oh snap.)

This Italian goat cobblestone is in very lovely shape right now – “sweet and lactic, sticky and mouthcoating with delicate ‘goaty’ notes.”  Now who doesn’t want a little goat lovin’ all up in your tastebuds?!  And to round out the day on her bestial goat’s milk treat?  Some crusty bread, a few dried apricots, and a crisp bottle of Vernaccia (a Tuscan white wine with good acidity and strong citrus notes) to wash it all down.  Oh hey, girlfriend – this sounds like that perfect picnic we had Under the Tuscan Sun.  Minus Diane Lane…and our Italian Villa…and ignoring the fact I’ve never been to Italy.  More like Under the Bedbugs in my Bushwick Apartment.  Sounds just as romantic, right?

Well, that’s all from us here at “Cheesepinions!”  We’ll be back next week to bring you some more tasty and delightful suggestions from our eager to please cheesemongers.  And get excited.  In the near future we will be bringing you posts about a great local farm, as well as an appearance by the elusive Charlotte Kamin!  She will be filling us in on her recent trip to France and Switzerland to visit our favorite European cheesemakers.  So crack out your leiderhosen and yodel all the way home.  Until then, see you soon!