|Posted by Maddie on February 13, 2011 at 7:27 PM||comments (0)|
Cheese of the Week:
On Thursday, my cheese of the month arrived. I got 4 different cheeses but my favorite one is definitely Geit-in-Stad goat cheese.
Second favorite: Bleu Laqueuille --a blue cow cheese
Fourth: French Raclette -- another cow
Third favorite: Quicke's Cheddar--another cow but probably the worst cheddar I've ever had... so disappointing..
THE ROAD NOT TAKEN BY ROBERT FROST
Two roads diverged in a yellow wood,
And sorry I could not travel both
And be one traveler, long I stood
And looked down one as far as I could
To where it bent in the undergrowth;
Then took the other, as just as fair,
And having perhaps the better claim
Because it was grassy and wanted wear,
Though as for that the passing there
Had worn them really about the same,
And both that morning equally lay
In leaves no step had trodden black.
Oh, I marked the first for another day!
Yet knowing how way leads on to way
I doubted if I should ever come back.
I shall be telling this with a sigh
Somewhere ages and ages hence:
Two roads diverged in a wood, and I,
I took the one less traveled by,
And that has made all the difference.
amazing poem. it was actually my English HW for tomorrow but i've heard of it when I was little and it's so great.
|Posted by Maddie on February 6, 2011 at 3:41 PM||comments (0)|
Cambozola-- my favorite blue cheese. It is one of the richest and creamiest cheeses I've eaten..ever.
613 by Emily Dickinson
They shut me up in Prose –
As when a little Girl
They put me in the Closet –
Because they liked me “still” –
Still! Could themself have peeped –
And seen my Brain — go round –
They might as wise have lodged a Bird
For Treason — in the Pound –
Himself has but to will
And easy as a Star
Abolish his Captivity –
And laugh — No more have I “
|Posted by Maddie on January 30, 2011 at 8:56 AM||comments (0)|
Cheese: Cabra Romero (rosemary makes for a really tasty rind)
Poem: Dust of Snow by Robert Frost (I've got snow on my mind. My school has had already 2 snowdays this year.)
The way a crow
Shook down on me
The dust of snow
From a hemlock tree
Has given my heart
A change of mood
And saved some part
Of a day I had rued.
Today I will be going to another cheese class, Cheese and Wine 201 with Max McCalman. However I will be drinking sparkling apple cider and cranberry juice instead. Here is the class description: "In this single session class, Max provides illuminating evidence in support of his claim that cheese is a "near-perfect" food, especially when it is paired appropriately with wine. We've all heard about the wonderful aspects of the "Mediterranean Diet" and the "French Paradox." This class provides point by point explanations of how it all comes together, all while you enjoy a variety of these remarkable cheeses paired with fine wines."
I will be posting pictures later this week.
|Posted by Maddie on January 22, 2011 at 6:06 PM||comments (0)|
The Poem of the Week is called "A Sort of Song" by William Carlos Williams.
Let the snake wait under
and the writing
be of words, slow and quick, sharp
to strike, quiet to wait,
-- through metaphor to reconcile
the people and the stones.
Compose. (No ideas
but in things) Invent!
Saxifrage is my flower that splits
The cheese: The French Brillat Savarin. A cheese that is on the top of my list to try...
Please tell me if you get around to trying the Brillat Savrin before I do. I just ordered it online and it will ship within a week.
It looks amazing: www.fromages.com/epicurian_cheese_shop_detail.php?id_fromage=281
|Posted by Maddie on January 16, 2011 at 1:51 PM||comments (0)|
Cheese of the week: Chevre (the mountain milk version of the Gruyere--and much more creamy. Less pungent however) It was in my grilled cheese this morning, and it was spectacular.
Tip: it tastes better if you cut it into thin slices.
Poem of the week: Emily Dickinson's "There is another sky."
There is another sky,
Ever serene and fair,
And there is another sunshine,
Though it be darkness there;
Never mind faded forests, Austin,
Never mind silent fields -
Here is a little forest,
Whose leaf is ever green;
Here is a brighter garden,
Where not a frost has been;
In its unfading flowers
I hear the bright bee hum:
Prithee, my brother,
Into my garden come!
|Posted by Maddie on January 9, 2011 at 2:04 PM||comments (0)|
Starting in 2011, there will be a weekly blog post regarding a poem and cheese of the week. I will post every Sunday.
I will be choosing the cheeses based on the following criteria:
1. A new cheese I recently brought home
2. It is not new but a classic i love to go back to
3. A cheese introduced to me by my monthly cheese class
4. A cheese that keeps popping up in all my cheese books
5. A suggestion by a fellow follower of this blog
I will be choosing poetry based on the following criteria:
1. A poem I read in school, and loved it
2. A poem I saw in a literary magazine and loved it
3. An obscure poem I want to make popular
4. A poem suggested by a fellow follower of this blog.
So, here goes, the first match up of the 2011 year:
Cheese: Castelrosso (eaten last night at Pulino's, an Italian restaurant in downtown Manhattan. Made from Cow's Milk in Italy, the texture is slightly softer than the Parmigiano-Reggiano. A dry and very crumbly cheese, it is chalky) Very tasty. Everytime I go to this restaurant, I always get this, along with Taleggio.
Poem: "Birds small enough..." by Donald Revell. A poem about youth and optimism from Poetry Magazine.
Email me if you would like to know more about the weekly cheese and poem!
|Posted by Maddie on November 24, 2010 at 9:11 PM||comments (0)|
Below are many cheeses I have tried in the last month out and about at French restaurants, at cheese tastings in cheese shops, etc. . I am doing quick matchups between the cheese and poems. Later today, my dad and I will be making a huge (approx 13 inches in diameter) wheel of brie, melted underneath thin filo skin. Pictures will follow shortly, but in the mean time, here is a speed round of cheese and poetry matchups. I ate 4 never before tried and 4 famiiar cheeses since my last blog post.
1. Briquette de Brebis (sheep) and A Bucolic Betwixt Two; Lacon and Thrysis by Robert Herrick
2 Beaufort (cow) and A Farm Walk by Christina Georgina Rossetti
3. Peppered Brie (cow) and Fire by Leela Devi
4. Charolais (goat) and 1096 Emily Dickinson
5. Fontina (cow) and Danse Russe by William Carlos Williams
6. American Swiss Cheese (cow's milk deli style) and I Hear America Singing by Walt Whitman
7. Smoked Mozzerella (cow) and The Draft House by Robert Frost
I'll let you decide why I chose these poems... If you do get around to trying one of these cheeses, go ahead and read the poem matchup. Look for imagery and alliteration when eating the cheese. note: most importantly, I matched the cheeses based more on texture in this bunch.
NEW APP. just got it. "Poem Flow" --good stuff.
|Posted by Maddie on October 8, 2010 at 10:25 PM||comments (0)|
Ah Sunflower, weary of time,
Who countest the steps of the sun;
Seeking after that sweet golden clime
Where the traveller's journey is done;
Where the Youth pined away with desire,
And the pale virgin shrouded in snow,
Arise from their graves, and aspire
Where my Sunflower wishes to go!
The "Sunflower", who follows the sun, tired of time, is "seeking after that sweet golden clime" --trying to find the heaven "where the traveller's journey is done" after "seeking that golden clime."
When I eat the St. Albray cheese (as mentioned in my very first blog post matched with Dickinson's "The Daisy Follows Soft the Sun"), I am seeking the heaven I know that comes from eating cheese (not too sound to dramatic or anything...)
The "Youth" yearn for desire in heaven-- I have a youthful yearning for the desire that comes out of the heaven of eating St. Albray. Here, the main discussion in Blake's Ah! Sunflower reveals the inability to fulfill ones desire to seek that heaven--following the sunflower to attain that heaven but is getting bored of merely following the Sun and not getting anywhere.
The main discussion in Blake's Ah! Sunflower reveals the inability to fulfill ones desire to seek that heaven--following the sunflower to attain that heaven--but is getting bored of merely following the Sun and not getting anywhere. In my opinion, St. Albray is a cheese that is unable to fill my cheese craving. It has a pungent smell, but the flavor is not as strong. No matter how much I eat, I will never be completely satisfied because the pungent smell tricks me into thinking that I am in for something strong on my taste buds—just like in Blake’s poem where the sun is tricking the sunflower into thinking that the sunflower will finally “seek…that sweet golden clime.”
This poem's momentum and my first impression of the poem comes from the vibrant imagery more than anything. Likewise, the St. Albray gives me the impression that I will be digging into a strong pungent cheese jam-packed with flavor. But as the poem suggests, the heaven, for the sunflower is unattainable--just like my thoughts on the St. Albray in which an infinite amount will only make one full, not satisfied.
On that note, enjoy the cheese and poetry match up!
|Posted by Maddie on April 17, 2010 at 11:15 PM||comments (0)|
Maddie G, "The Decline From Left To Right"
I didn't match it up with a cheese this time, all though when I went to my sister's birthday dinner tonight (because her birthday is on the 19th) I got a cheese plate consisting of 6 cheeses. I wrote down the names on my iPhone:
1. Gorgonzola with lavender honey
2. Beaufort with pistachio brittle
3. Roquefort with mandarin orange jam
I submitted this to my school's literary magazine for the poetry contest on the theme of Change. Although I did not win, an English teacher emailed me telling me that she enjoyed my poem. I was so happy that day. February 24th 2010 to be the exact date. I had just won club representative in my grade. And then, when I get home, I check my email and get an email from the head of the English department, it said that she wanted me to read my poem in front of the school during a "Prayers." That day was great. When I went on ITunes that night, a song by Taylor Swift, "Today was a Fairytale" was on the top 10. The song name was so perfect with my day that i immediately bought the song and put it on repeat until I played it 24 times because it afterall, was the 24th.
Here is the poem I wrote over Winter Break: As I mentioned in the title of the post, the name of the poem is "The Decline From Left To Right." I did this because my poem does not look like your ordinary poem. My stanzas are indented differently, so I wanted the reader to make sure he/she was reading from left to right...
Click the link to see my poem:
Now do you understand why I made the title a hint to the reader?
I REALLY HOPE YOU LIKED IT.
|Posted by Maddie on April 16, 2010 at 9:53 PM||comments (0)|
Christiana E., "La Mer: C'est La Vie"
Please submit your french poem so i can match it to a cheese
AWWWW i love how you put check marks on your bucket list
ahahahahahha i can send you my french haiku but you wont understand it
Une vaste mer au loin
Belle vagues s’écrasent puissamment
Vigueur de mystère
ok, ur so right
can i have a translation please?
hahahahahaah it means the sea in the distance, beautiful waves crash violently, a force of mystery
From a Facebook Chat with the poet of "La Mer: C'est La Vie" on 4/16/10
And now, the Ladotyri cheese:
Ladotyri is also known as "kefalaki," or little head because it is molded into small spheres. It is exclusively manufactured in Mitilini island, from ewe’s milk or a mixture of ewe and goat’s milk. I tasted Ladotyri at a Greek restaurant tonight; Ladotyri has a strong flavor, is hard in texture, and a slightly salty taste. This is my favorite Greek cheese, and I noticed that it also has a very pleasant aroma. It is stored in a jar in olive oil, which is the reason why Ladoytri literally translate to "oil cheese."
I mainly chose the "La Mer: C'est La Vie" and the Ladotyri because the writer of the French poem is actually Greek, and it was so convenient that I talked to her after I went to a Greek restaurant for dinner. I found similarities between the poet and the cheese.
A list of similarities:
1. Ladotyri has a great strong in flavor, Christiana has a strong and uniquely great personality.
2. This cheese is more salty than any sour, sweet or bitter. When Christiana and I eat sushi at Haru (yes, I eat more than cheese) we tend to eat the extremely salty soy sauce on the table alone while waiting for the food to come.
3. This is my favorite Greek cheese compared to the Manouri, which is sweet and used for pie-fillings, or feta, which can be too overwhelming with sodium. Christiana is my favorite Greek person.
4. When "beautiful waves crash violently," we all see a white sea foam. The Ladotyri is white in color. Also, no cheese smelt like this, the smell is very strong, but the thing is, it smelled good! I was mystified by the odd but good smell, "mystery" was in the air.
5. a fun fact: I have a very large head, in comparison to Christiana's. When I take pictures with her, I feel like I should stand farther away from the camera than she does. I thought about Christiana when I ate the Ladotyri that I mentioned before is nicknamed "little head."
Christiana's poem is a HAIKU. A poem contains phrases with 5 syllables, 7 syllables, and then 5 syllables. She wrote this poem for French class and it is truly amazing. I hope she submits this to the literary magazine next year.
I understand that this is not my typical post where I typically analyze lines from the poem and compare the poem and the cheese with deeper points. But for all guests of honor who are living and I actually know, I proceed to write what comes to mind first in my posts. When I think of people I actually know, I think of their personality and my memories with them. So technically I did what I typically do in the last six posts.
|Posted by Maddie on April 10, 2010 at 1:17 AM||comments (0)|
Emily Dickinson, "Victory Comes Late" (Part One: Life LII)
Victory comes late,
And is held low to freezing lips
Too rapt with frost
To take it.
How sweet it would have tasted,
Just a drop!
Was God so economical?
His table’s spread too high for us
Unless we dine on tip-toe.
Crumbs fit such little mouths,
Cherries suit robins;
The eagle’s golden breakfast
God keeps his oath to sparrows,
Who of little love
Know how to starve!
And now, the Sottocenere:
One of the more expensive cheeses I've tried, I like this cheese as much as I like Dickinson. "Laborious to make, easy to eat," this cheese has travelled from Veneto, Italy to our cheese counters. This semi-soft cow's milk cheese is aged for about 3 months and is sprinkled with black truffle shavings brushed with ash. About $24.99 per pound.
A tasty delicate cheese. when eating this cheese, I feel like "VICTORY" HAS "COME" =] "Just a drop" contains a mouthful of flavor, along with a shaving or two of the ash-rubbed cheese. The first line, "Victory comes late" describes life as a battlefield, and we receive rewards when it is long overdue. The soldier described in "Victory Comes Late" is suffering, described by the "freezing lips" cannot enjoy happiness in his life. When the time comes for us to enjoy life, or "just a drop" of our "sweet" drink/life, time has past and we are focused on our upcoming death."His table’s spread too high for us" reminded me of the fact that it is harder for some to eat this cheese without working hard for the money to buy this delicacy, so I thought of the Sottocenere as a more "exclusive cheese." For example, a hobo will more likely be eating cheddar cheese from Gristedes than eating the Sottocenere. The "crumbs" reminded me of the tiny truffle shavings embedded within the cheese. Dickinson is telling the readers that "victory" is very hard to attain. I thought of Sottocere as life, with little bits of success (the truffles) within, but hard to find, hard to achieve, often coming "late."
I wonder if this cheese would taste good on red velvet cupcakes...
|Posted by Maddie on April 7, 2010 at 9:55 PM||comments (0)|
William Blake, The Chimney Sweeper (Songs of Experience)
A little black thing in the snow,
Crying "weep! weep!" in notes of woe!
"Where are thy father and mother? Say!"--
"They are both gone up to the church to pray.
"Because I was happy upon the heath,
And smiled among the winter's snow,
They clothed me in the clothes of death,
And taught me to sing the notes of woe.
"And because I am happy and dance and sing,
They think they have done me no injury,
And are gone to praise God and his priest and king,
Who make up a heaven of our misery."
Now, the Morbier:
This semi-soft mild-tasting French cow's milk cheese is unique in that a line of black vegetable ash (merely for decoration) formed down the middle of the cheese (see picture below). The name comes from a small village in Morbier, France. The Morbier is beige in color and aged for about 60 days. Although strong in flavor, the taste is nothing but nutty and mild. Traditionally, the fresh curds in the evening were sprinkled with ash to prevent formation of rind during the night. The following morning, new curds were laid on the layer of ash to finish off the wheel of cheese. (About $14.00 per pound.)
William Blake was a large contributor to the famous Romantic Period. Romanticism and the word "romantic" reminds me of the typical love stories taking place in Paris, France the home to the mild and nutty tasting Morbier. The ash sprinkled down the middle of the cheese reminded me of a powerful image in Blake's "The Chimney Sweeper." I am referring to the first line, "A little black thing in the snow" because the young chimney sweeper is dressed in "clothes of death" and he is smiling among the white snow. The chimney sweeper is the line of ash among the rest of the beige colored cheese.
WARNING: this cheese will make some turn their heads away from the smell. for real, my sister hates this cheese.
|Posted by Maddie on April 5, 2010 at 5:52 PM||comments (0)|
Robert Frost, "Dust of Snow"
The way a crow
Shook down on me
The dust of snow
From a hemlock tree
Has given my heart
A change of mood
And saved some part
Of a day I had rued.
Now, the Petit Billy:
The first goat cheese I've ever tried and the first goat's milk cheese to appear on http://cheeseandpoetry.webs.com/ . This white cheese is perfect for anyone who says they don't like goat's milk made cheese. From Berry (Loire) in France, this cheese is aged for two weeks and has a fresh and tangy taste. Usually wrapped in a large green paper leaf. Costs about $11.00 for 8 ounces (one 2 inch cylinder)
I first found out about "Dust of Snow" through Robert Frost's collection of poems in "You Come Too: Favorite Poems For Readers of All Ages" with a foreword by Noel Perrin. =. Containing 50 poems, 3 of the poems have snow in their title. But, I think "Dust of Snow" best suits the Petit Billy I just had for lunch on a stoned wheat cracker. Due to the more crumbled texture, the cheese immediately reminded me of snow, one could describe Petit Billy as somewhat "fluffy." But the term "fluffy" reminds me of a cat hair, not the GREATEST image while eating goat cheese, esp. since i'm allergic to cats.
Now in relation to the poem, the goat's cheese feels light and not very rich, reminding me of a white "dust." Frost's poems usually have layers and layers of different interpretations; similarly, the Petit Billy can be either thought of as a pungent and acidic-tasting cheese, or a mild "beginner" goat cheese. The basic meaning underlying Frost's poem is that even the tiniest incidents and actions can aid in changing a person's emotions. Here even a slither of the goat's cheese can "[shake] one's core.
This cheese is so good, I want to throw a cheese party...