Friday Fromage 🧀
Relax with me before 2025 goes full throttle
The post-holiday time is so weird. Even if you have things to do, it’s easy to fall into the “wtf day is this” trap.
Because Christmas and New Year’s Day both fell on a Wednesday, I haven’t worked at the shop very much since Christmas Eve. It’s been nice to have some peace and headspace to organize our apartment and my goals for the new year.
I’m serious about trying to sit for the Certified Cheese Professional Exam in July.
I’ve been reading at least a chapter a day in my cheese books and I’ve already learned some cool stuff about cheese production that doesn’t come up in retail very often.
Studying is going go to give me the opportunity to share what I’m learning with you, and to create some fun and interesting cheese content. Be on the lookout for cheese histories and guides for different categories of cheeses, coming soon for paid subscribers!1
I’ve also created a Founders Level membership for those who can afford to be generous2 . As a thank you for your kindness you’ll receive a curated cheese box from me on your birthday!
I’m also making small changes to my daily routine to make myself happier and more productive this year.
I’m disengaging from social media even more than I already have. There is just nothing there but rot. I’m done with reading comment pages full of hate filled ignorant morons. I would much rather read long form essays or books that feed my mind and my soul — and have discussions with thoughtful people here and in person.
Speaking of in-person, I am focusing on my relationships this year. I’m making time for those I love, and making sure they know I’m thinking of them. I’m going to start sending physical birthday cards again, with a personal note. I get such a lovely response from my Christmas cards that it makes me want to do more.
I’m thinking of starting a social club at the shop under the auspices of a Cheese Club. An in-person Curd Culture, if you will.
I’m brushing my teeth every night before bed.3
I’m drinking a glass of water every morning before coffee. Also doing some light stretching.
As much as it pains me, I’m cutting back on the vino. Sharing a bottle with dinner almost every night is too much for my wallet and waistline. Weekends and holidays only. But I’m trying to see the bright side — this means I can indulge in nicer bottles instead of reliable el cheapos.
I’m practicing yoga or going for a walk every day.
I’m going to start reading the books on my shelf that are gathering dust instead of being enjoyed.
I’m returning to the classics — literature, music, and film. There is a lot of wisdom in the past, and seeing people struggle through similar situations so long ago offers its own sense of permanence. Plus 19th century lit can only improve my vocabulary and writing skills that got dumbed down during my turn as a freelance copywriter.
I’m going to try to trap and neuter Night Pain4, the little stray panther who lives on our block.
I’m organizing our apartment during this post-holiday time so we can make it more functional and enjoyable this year — starting with our balcony for springtime.
We are planting milkweed on our balcony to attract butterflies.
We are exploring new (and old) cookbooks to add to our culinary repertoire.
In short: caring for our bodies and minds with simple pleasures.
Tell me your small, attainable goals for the New Year in the comments!5
Speaking of my culinary repertoire — since I know that’s what you’re here for —check out our Christmas to New Year’s indulgences.
And I wonder why January is the slowest month of the year in both cheese and wine.
I’ll start with our New Year’s Eve spread — when I finally got to sample our special Christmas cheese from Blakesville Creamery, Holiday Cheer.6
The other cheeses are Ossau-Iraty (left) and Jasper Hill’s Cabot Clothbound Cheddar7
But wait for the final reveal…once I peel back the sakura leaves.
Just a sexy, perfect pillow of goat cheese.
Holiday Cheer is styled after the classic French goat cheese Banon — which is soaked in eau de vie8 and wrapped in chestnut leaves. It was a lively, bright addition to this cheese board.
We enjoyed our cheese and NYE with this stunner — a gift from my boss at the shop. I don’t think that I’ve mentioned that rose Champagne is my fave. This was delicate, delightful perfection in a glass.
We drank this bottle about a week before Christmas. Coincidentally, this is when I discovered that The Man has a taste for expensive white Burgundy.
The Man never ceases to surprise me with how excellent his taste is. He’s my diamond in the rough.
And I haven’t even gotten to our Christmas.
We both worked Christmas Eve, so we spent a cozy Christmas day together in our apartment. We watched Christmas movies9, drank expensive wine, made a day of opening presents, and cooked a ham.
It was awesome. So was our cheese board
The cheeses are Sweet Grass Dairy’s10 Green Hill — an indulgent double creme from Thomasville, Georgia — and Central Coast Creamery’s Seascape — a cheddar style cheese made with goat and cow’s milk.
Green Hill is one of my absolute favorite cheeses. Creamy and spreadable, it has an earthy note akin to button mushroom that gives it complexity instead of being a butter bomb.
Look how perfect it is
We enjoyed this champs with it
This is the best inexpensive true Champagne I’ve ever had. We had it on sale in December for $35.99 per bottle. So naturally it was our second bottle on New Year’s Eve.
Ham was the star of our Christmas dinner.11
We decided to open two bottles because it was Christmas.
Both were better than my expectations.
Chinon is Cab Franc from the Loire Valley. It’s my favorite red wine — and Bernard Baudry is one of my favorite producers. That’s why I’d been saving this bottle for about three years.
And the 18 year old Premier Cru Puligny-Montrachet? Complex and delicately buttery, drinking it was like that little bit of butter that slides down your throat before you swallow a roll.
F-ing delicious. I picked it up on Christmas Eve because of The Man’s newfound love of white Burgundy. I got another bottle and am saving it for a special occasion in 2025.
Dinner on Boxing Day was putting the ham out on the counter and picking at it.
I hope your holiday was as lovely as mine was. And now for your Mr. Kitty pic
We call this “holding hands and paws.”
I think 2025 is going to be awesome, building this community of cheese (and cat!) lovers. I can’t wait to introduce you to more amazing American artisan cheeses.
Curd Culture is a reader supported publication. Thank you for supporting my dream of using my cheese experience to make a difference on two issues I care about: sustainable family farming and animal welfare.
Friday Fromage posts will always be free.
It would really help me pay the exam fee of $650.
Five years ago I added daily flossing and mouthwash. Two years ago I added daily Waterpik. If I make this part of my daily habits I’m winning at teeth.
The Man named him this, lol
I’m opening the comments to all subscribers — not just paid — for Friday Fromage posts as long as everyone behaves themselves.
I special ordered this fresh goat cheese made with orange rind, then wrapped in brandy soaked sakura leaves in August.
Learn more about these awesome cheeses on my kickass list of Safety Cheeses.
A French fruit brandy, translates to “water of life.”
Home Alone, Elf, Die Hard, and A Christmas Story.
I’m going to write a series of profiles highlighting my favorite American creameries this year, and I’ll definitely include Sweet Grass Dairy.
We also had mashed potatoes and brussels sprouts.
You make my mouth water. Wish I had the pocketbook to support it. 🫶✌️