Articles written by Amy Scheuerman
Amy Scheuerman—culture's former web director—spent eight years in North Carolina where she developed a love of barbecue and biscuits before moving up north to get a degree in nutrition. She now works at the Isabella Stewart Gardner Museum.
Tasting Tuesday: Widmer’s Cheese Cellars
Each week we taste a sampling of cheeses in our Cambridge office and discuss their flavors, textures, and our general impressions of them. Yum! Wisconsin Mild Brick Cow’s Milk – Wisconsin Kate E. – I’m a Midwest girl, and this cheese appeals to that side of me. Right away, the smell was very buttery. The texture […]
Tasting Tuesday: Crema de Blue and Netherlands Cheeses
Each week we taste a sampling of cheeses in our Cambridge office and discuss their flavors, textures, and our general impressions of them. Yum! Crema de Blue Cow’s Milk – New Jersey Kate E. – I love the smell of this cheese. It’s like fresh, french bread. This makes the briny taste extra surprising. The […]
Tasting Tuesday: Vermont Butter & Cheese Creamery Cheeses
Each week we taste a sampling of cheeses in our Cambridge office and discuss their flavors, textures, and our general impressions of them. Yum! Bonne Bouche Goat’s Milk – Vermont Jesi – Luscious, super soft, and creamy. My favorite of the four. Amy – This is a very delicate, creamy, and mild aged goat cheese with not […]
Tasting Tuesday: Point Reyes Cheeses
Each week we taste a sampling of cheeses in our Cambridge office and discuss their flavors, textures, and our general impressions of them. Yum! Point Reyes Original Blue Cow’s Milk – California Jesi – This one tastes like the salty ocean air, with a sweet, tangy attack and a velvety smooth mouthfeel. I always love this […]
Tuesday Tasting: Sartori Cheeses
Each week we taste a sampling of cheeses in our Cambridge office and discuss their flavors, textures, and our general impressions of them. Yum! Aged Goat Goat’s Milk – Wisconsin Amy – This cheese stood out because of its almost pure white color and its tangy, yogurt-like smell. It has a dry, pasty consistency and a […]
Tasting Tuesday: Sheep’s Milk Pecorino and Reblochon
Each week we taste a sampling of cheeses in our Cambridge office and discuss their flavors, textures, and our general impressions of them. Yum! Tasting Tuesday: Sheep’s Milk Pecorino and Reblochon Pecorino de Pienza in Fossa Sheep’s Milk – Italy Amanada – Sharp, firm, really good Molly – It’s hard, crumbly, sheepy, earthy, and a bit astringent. Lauren – […]
Perfecting the Holiday Cheese Plate
Here are some guidelines on assembling the perfect holiday cheeseplate
Tasting Tuesday: Fever Tree
Naturally Light Indian Tonic London, England Katherine – This rich tonic water has hints of lime and grapefruit and a sweet smell. The bubbles are on the small side and created a light fizz that reaches up into your palate. Grant – This dry tonic doesn’t fall into the pitfalls of “light” drinks that sacrifice […]
Beer & Cheese Pairings for Your Holiday Table
Cross-posted from my blog Paul and Amy on Beer Last week my partner in crime, Paul, and I had a tree trimming party. To keep our party-goers sated, we wanted to offer up not just a selection of beers, but also a cheese plate that would complement our beverages. We experimented a bit and now […]
Thanksgiving Cheese Plate Inspiration
Each September the Big E Fair is held in Springfield, MA, and for the past three years Molly Hopper has been invited to help a panel of six judges choose the best cheeses from a selection of over 150 from across the US. Hopper, who oversees the cheese program at Eastern Standard decided that she wanted to […]
