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http://favoritefoods.eatwisconsincheese.com/episodes/2
It’s for Wisconsin Swiss, but it’s Michael Symon! He’s such a cutie!
yesterday to fix my computer, but now it’s Thursday morning – every time I type at SP or another site – I have to reboot my entire computer and it will not let me open webby sites from my Email even – got a new security system on my computer – but I think it’s wound just a bit too tight – and it’s doing other things like the icons for cut and paste, Bold and underline, color ect., are on the far left part of the screen and I can’t even click on them to use them.
Is this a comerical for Wisconsin Swiss cheese? Maybe Real California Cheese can get him as spokesperson too! The cows they had a couple of years ago in their commericals were a hoot!
lol….yeah it’s like a 10 little episodes and yes he uses Wisconsin cheese in all of them, I watched the first 2 which sounded pretty darn tasty. I’m not that big a fan of parmasen!
growing up in Europe, I learned the finer points of cheese, and it ain’t Velveeta (not that there is anything wrong with that LOL!) …they have entire stores on every street corner dedicated to cheese. Yummmmmmmmmy. And Wisconsin and California, (Sonoma, Napa areas) also have cheese to rival the European cheeses, just like we rival and supersede the European wines over here now in the USA.
there’s no cheese like Wisconsin cheese, right Bono?
Hey Pammy, have you ever visited the Cowgirl Creamery? It’s not too far from where you live but I can’t remember exactly what town but it’s just East off 101. They give you a tour of the creamery and then samples to take home with you. Really delicious cheeses. Not a big variety but what they make is exceptional.
Also, there’s a cheese place (what do you call a cheese place?) at the San Francisco pier and when you even begin to get near it, the aroma is absolutely heavenly. I can’t think of anything that smells as good…except maybe caramel corn. And I’ve never seen so many different kinds of cheeses.
favorite places on earth) when I used to frequent San Francisco – don’t anymore due to Gavin changing the city into a dump. Sad. But yes, that was a great place to get and taste it. Huge wheels of cheese as far as the eye could see! That and some of the sour dough bread…ahhhhhhh heaven! No, haven’t been by the Cowgirl Creamery, I’m going to have to look for that as I think that’s by Santa Rosa just down the road an hour and a half or so. We have some great festivals and food here in Northern Cali. The Gilroy Garlic festival, the Peach Festival, the Asperagas (sp – I can never spell that correctly) Festival! Fortuna has great dairy’s over for cheese by Ft. Bragg, Mendicino area with great seafood too…now, I have to go cook dinner…yummmmmmmmmmmmm.
This one in the Ferry Building, don’t remember what pier that is.
You forgot about the artichoke festival in Castroville. I LOVE that one. Liked the garlic festival too but would never go back again…too many people. But it did get me to taste garlic ice cream which was surprisingly good. So was the garlic jelly. It’s great with cream cheese and crackers, just like the pepper jelly. I lived 35 miles north of Gilroy and when they were processing the garlic in the summer, you could smell it in the morning when it was damp out. I kid you not, that stuff wafted all that way.
I also tasted my first abalone at the Mendicino Inn. OMG! That was the best I’ve ever eaten since. Kinda sad when your first experience is as good as it will get. My nephew used to dive for abalone up there during the season (which is only one day long) and bring it home for me to fix but I could never get it to taste near as good as they did. Or as tender. They must have used an extra heavy hammer or something. :o)
kind of like a large clam. (The inside of the shell is beautiful and they make a lot of jewelery out of it.) The meat is from about 3" to 6" in diameter. When you take it out of the shell you have to trim it and pound it to tenderize it. Then it can be sautéd or breaded. It’s usually served with some kind of pasta and sometimes a sauce for the abalone itself.
As I said, when it’s good, it’s very, very, good. But when it’s bad, well, you probably ought to pass it up. I would only order it in a very high-end seafood restaurant, like the Mendicino Hotel.
I don’t know if this is nation wide but in California the season to harvest them is only one day (and you can only free-dive to get them, no SCUBA gear, which means you have to be pretty good at holding your breath as they are found at about 15-20 feet down) so if you find it at some other time, it’s probably come from some other country. Of course, you can imagine what that does to the cost.
Yes, I forgot the Artichoke festival too – fun time to be had there! Loved driving down the road and smelling the garlic. Isn’t the garlic ice cream a hoot – it’s fun to tell folks you’ve had it because they all go ICK! but all and all it wasn’t too bad…not something I’d order on a regualr basis to be sure…Tempura Fried asperagas was the ultimate yummy! I love the end of summer here with all the country fairs and such. Right down the road from here there’s a huge Asperagas farm – we buy a case or two at a time. We all quit going to the California State fair in Sacto because of all the gangbangers years ago…in fact the last time I went with friends their Audi got stolen right out of the parking lot. So we had to call other friends to come take us home…but the little county fairs are still with the pie eating contests and more of a little town feel.
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