Trader Joe’s NEW ZEALAND BUTTER


Another excellent premium butter

Trader Joe’s now carries three premium imported butters. They have a French butter, an Irish butter and just recently I saw this one, from New Zealand no less. Now New Zealand is pretty famous for its food products. I happen to love the New Zealand extra sharp cheddar cheese that TJ carries, it’s really terrific, and it’s even a Trader Joe’s team favorite. So I thrilled to see a Kiwi butter. When I first opened the package I was struck at the deep yellow color this had (it may be hard for the actual color come through in a picture). Trader Joe’s says on the package that “it’s made for us on the South Island of New Zealand from from grass fed cows”. Something like this I imagine?

Cattle graze in front of New Zealand, North Island, Mount Taranaki Credit: Getty

Boy thats some nice scenery so maybe those cows are really content lovely grass fed milk. When I tasted this butter I was impressed. It’s very gently salted so not salty. It has a lovely sweet flavor and aroma. The color is beautiful, very yellow. It was delicious when I spread some on some warm bread. Wonderful when I put it on pancakes the next morning. Wonderful when I made an omelet with it. Its great on everything, of course! This is a truly excellent premium butter, and I was as impress with this butter, frankly as much as I any of the 3 imported butters TJ carries which are all excellent in their own rights. I have tried tasting one then another, but they are all of such high quality I can’t put one over another. They are each amazing in their own rights and each one makes you think “now this is what butter should taste like”. If you were impressed by the French Cultured butter or the Kerrygold Irish butter TJ sells, you will no doubt be also impressed by the New Zealand butter. Really really good! Of course imported butter costs more than TJ’s regular butter, about double? This NZ one is a wee bit cheaper than the French and Irish butters. The NZ butter costs $3.29 for an 8 oz package. If I can save a little bit on an imported butter, thats great so this New Zealand butter will probably be on my shopping list from now on.

I never used to buy imported butter – way too expensive. However thanks to Trader Joe’s prices I now buy two kinds for our fridge. Regular (pretty good) everyday butter for a lot of butter uses PLUS one of the imported “Superb” butters for that premium butter taste where it counts (like my morning toasted bagel).

RAVE

Mustard and Ale Cheddar Cheese


Trader Joe’s “British Mustard and Ale Cheddar”? Hmmm…Sounds a bit intriguing, no? Comes in a small package, only 5 ounces and kind of cheap, it was well under two bucks. Now I have to say I’m not usually one who is too into cheeses with added “flavors”. Still on rare occasion you do come across a quite decent cheese with something added to the cheese that works quite well. An example are some Dutch Gouda’s that have cumin or caraway seeds in them. I’ve tried some that are really delicious. I didn’t know what to expect from a Mustard and Ale Cheddar. I love mustard with cheese of course especially cheddar. So I got some of this mustard and ale cheese to taste, and frankly thought well it’s OK, its got a lot of whole mustard seeds in there which are a little strong, maybe over-shadowing the cheddar. I couldn’t put my finger on the “ale” part really. So I think, it’s OK but would I buy more, no, not really, I’d rather buy a jar of TJ’s excellent Whole Grain Dijon Mustard and some Cabot Extra Sharp Cheddar or New Zealand Extra Sharp Cheddar and use some mustard as I see fit. But here’s the funny part. During this evaluation, I tasted a piece, then tasted another. Just one more bite…. ok one more… and soon I realized during this tasting I had eaten about half the package. It was hard for me to stop tasting this cheese! Maybe I liked it more than I though? So if the combination sounds appealing to you, you may want to give this a try and see what you think.

TIP While we are at it, if you want a great melted cheese sandwich, try spreading that TJ whole grain Dijon on some nice bread before you add your cheese. Grill it up with butter. When all the elements melt together its pretty great. So I figure this cheese might make a very good melted cheese sandwich too. If anyone tries that let us know if its any good like that. So its a bit odd, but this cheese may be worth trying. If you put it out on a cheese plate, folks might even ask where you got this stuff.

Trader Joe’s Liquid Dish Soap


I liked this Liquid Dish Soap that TJ sells under their own brand.

This is the LAVENDER TEA TREE SCENT version. They also sell a Citrus scent version. It’s clear, meaning no dyes. Is Dawn blue naturally? I think not.

I imagine this stuff is probably comparable to one of those crazy expensive dish soaps you see in Whole Foods that I will never let my wife buy (“Seven dollars for dish soap?! You’ve got to be kidding me. Don’t worry I’ll pick some up at the dollar store next time I go. “) And yes I do frequently buy the huge bottles of dish washing liquid at the dollar store. 40 ounces for a buck. Now I do recognize they are more “watery” and I have to put more on the sponge more often but its just going down the drain anyway, quite literally.

Anyway to make my honey happy, I “splurged” and got a bottle of TJ’s Dish Soap It’s $2.99. You can tell instantly this is thicker than my $1 soap. Turn it upside down and see how fast it takes a bubble to rise. I tried it out washing up and this does a good job, it made a lot of foam that lasted. It smells quite nice (lavender and tea tree oil).  I can tell I don’t have to use as much soap as often as I do with my Dollar Store stuff. I’m sure its really some famous brand sold under TJ’s label at half the price the name brand usually costs, as is typical with some Trader Joe’s products. A big thing on the internet is guessing who really makes a product TJ sells (for example Annie’s Mac and Cheese vs. TJ Mac and Cheese) Anyway for $2.99 I will probably now buy this soap from now on. OK perhaps in addition to having one of the big bottles of the cheap stuff under the sink just in case we run out. Old habits die hard.

LAVENDER TEA TREE SCENT – made from plant derived cleaners Biodegradable. Hypoallergenic. Cuts Through Grease.

A 25 oz bottle is $2.99

TJ Plain whole milk GREEK YOGURT


RAVE

This is one of those Trader Joe’s products that I basically like to have in my fridge at all times. Why? It’s so useful. I use it all the time, for one thing to make all kinds of tasty sauces in about a minute. Greek yogurt is thick, as it is strained yogurt containing less liquid than regular yogurt. You might say it can be though of as similar to and can be substituted for Sour Cream, or crema in Mexican cooking, or to creme fraiche in French cooking. You could use this anywhere Sour Cream would be used, or mayonnaise perhaps but this is lower in fat and calories. So I use greek yogurt to make creamy sauces or dressing by mixing it with another ingredient. It can be as simple as mixing greek yogurt with a few teaspoons of fresh lemon juice, a pinch of salt and grind of pepper. Boom you have a creamy lemony yogurt sauce. Very Greek! This not only makes for a nice salad dressing but is also a nice sauce that would go with grilled chicken or shrimp. Add something else to it and you get even more mileage. Certainly fresh crushed garlic, will make it yet more Greek still. Or mix in some Green Dragon Sauce. Or some Yemeni Zhough. Or Sriracha, as the milkiness of the yogurt tames all of these spicy sauces and makes them smoother and creamy. Along with garlic, chopped parsley, or arugula, or spinach makes a nice green dressing…. your only limits to find things to use this with will be your imagination. For dessert or with fruits, you can mix the yogurt with a pinch of sugar or maple syrup for a lovely sweet, creamy addition. Of course I can put this on my breakfast cereal, but it is richer than regular yogurt, so I keep the amount smaller.

Some more ideas

  • as a breakfast or dessert bowl with banana and blueberries
  • as a topping for chili instead of sour cream
  • as a topping for soups instead of cream
  • as a spread on crackers or bread (try mixing with some ingredients…)
  • as an addition to a pasta sauce instead of cream for extra creaminess

A 16 oz. tub is $2.50. A container lasts in my fridge for about a month, depending on how much I use it. So great stuff, try it.

BONELESS CHICKEN BREASTS – How To Cook Them Nice and Juicy!


Lots of people complain about boneless chicken breasts as being dry and tasteless. But they don’t have to be. You can make them easily to turn out juicy and delicious with this little cooking trick I’ve come up with for them described below.

Boneless breasts can quickly go from moist and juicy to dry with just a half a minute of overcooking. So you have to be very careful with your cook time and technique. Over the years I’ve experimented plenty cooking them, and figured out a method that really works and you should try the next time you make chicken. Here’s my my not-so-secret, secret way of cooking chicken breasts so they are never dry and tasteless.

Chicken breast meat, especially off the bone and with the skin removed, is naturally very lean. It just doesn’t have enough intra-muscular fat, as dark meat does, which makes boneless chicken thighs much easier to cook, without overcooking until they dry out. Therefore the trick with cooking boneless breasts is basically to get a very nice sear on both sides, then let them finish in the pan with the cover on and the heat off using residual heat and internal steam to let them finish cooking. Thats the secret. Details follow.

Chicken breasts – Fresh or Frozen. During Covid-19, I started buying frozen breasts instead of fresh at Trader Joe’s. Sure I usually would prefer fresh over frozen but I don’t want to go to a store as often. So having frozen chicken breasts in the freezer is very practical. TJ’s sells them prepped and quick frozen in 2.5 lb bags, either “whole breasts with rib section” which are a big whole breasts, or you can get portioned, trimmed up ones which are one half a breast and make a perfect portion per person. They run about 7 or 8 dollars a bag. And there is an Organic option which doesn’t cost much more than the regular ones. If I get them frozen, I let them do an overnight defrost (full day) in the fridge (how long will depend a bit on thickness). I always use a slow defrost as I have mentioned many times before, as this is best method for defrosting most things. If you rush the defrosting and say leave it out on the counter you will see juice run out of the meat and your breasts will be dry no matter how you cook them. Naturally if you prefer to use fresh boneless chicken breasts, this same cooking method works equally well with fresh breasts. Fresh of course is the “normal” way I would buy chicken pre-Covid-19 and have also at times bought fresh breasts on sale, trim them up and freeze them myself. It’s just a little more work, but when they are $1.99 /lb on sale at my supermarket, its worth it.

Here’s the general outline of this method for juicy chicken: Season/Marinate. Sear on both sides. Turn off the heat. COVER THE PAN. WAIT. Details follow:

JUICY CHICKEN BREASTS COOKING METHOD: Prep / trim up the breasts. Season and/or marinate the meat. In the picture above I used some TJ TACO SEASONING all over the breasts. Its a convenient spice blend I find and actually works well with chicken as well as beef. Its a cumin and chile “mexican” spice blend. Of course any mix or blend of spices of your choosing will work. Smoked Spanish Paprika is great in the mix as it helps browning and is very flavorful (TJ carries it). I almost always add fresh garlic. Let the seasoned chicken marinate/sit for 20-30 minutes on the counter to warm up from the fridge. TIP: Rub Olive oil all over the chicken before adding the spices and they will stick better. Some people like a sprinkle of some coating (a bit of flour, or breadcrumbs or Panko). What we are going for is a nice golden brown color on both sides of the chicken.

Put a tablespoon of olive oil (or oil and butter) in your pan (Non-stick or Cast Iron). Cast iron is terrific. Get the pan nice and hot. Throw in the chicken and let it sear on one side. DO NOT TOUCH or move the breasts in the pan for 3-5 minutes until you see a good “Golden Brown and Delicious” sear on the bottom. A good sear is crucial for great flavor (aka the Maillard effect). When one side is done, flip the breasts over and do the other side. You need to check them and make sure the middle is not completely cooked (opaque). Now turn off the fire and immediately put a tight fitting lid on your pan to cover them. Do not peek or open the cover. If you do you will let the precious steam that will finish cooking them escape. TIP: (optional) Squeeze a quarter lemon in the pan and throw it in before closing the lid.

Set your timer for 7-10 minutes to let the breasts finish cooking in the covered pan. Thats the whole trick, letting residual steam and heat finish them, a bit slowly. Voila! Juicy Breasts with a ton of flavor.

SO again its: “Season, Sear, Heat Off, Lid On. Just wait till done”.

This little trick to cook juicy boneless breasts is that easy. With this method, the seared breasts are not cooked all the way through the middle but the the “closed, moist environment” inside the pan, lets them finish using steam slowly, basically like a poach. Now you may have to play around with your own timing, and adjust a little bit either way based on thickness of chicken and what type of pan. What we are aiming for in the cooking is getting them just over the line of seeing any pink. After they are just past the point of not looking pink and done, you get them out of the pan and rest them on a plate or cutting board for about 4-5 minutes (some foil over them will help keep them warm). Resting meat keeps juices in. The breasts should be cooked through (don’t slice before resting them, but once rested you can “peek” in a thick section). Remember meats continue cooking a bit from residual heat inside. Again why you rest them for a few minutes.

In my picture the bigger piece needed another 30-60 seconds to finish completely so I just put it back with the cover on with a lowish flame. Its way easier if they are a bit underdone to cook them a little bit more then overcook them if you want to be sure they don’t come out dry. You can also make shallow slashes in the thicker part of a breast prior to seasoning them to help even things out with the thinner parts as heat will penetrate the slashed part easier. Or you can pound the thick part flat with a pan a bit which will even them out. Anyway give this method a few tries and you will figure out your exact timings depending on a few factors (chicken thickness, heat source, pan thickness, etc). Electric stoves of course have a great deal of residual heat after they are shut off so Wait Time would really need to be much less (or just move the pan to a cool burner). If your chicken is still coming out “dry” with this Sear & Cover Method, you will need to deduct a minute of the outside browning time especially after you turn them. Conversely if its pink in the thickest part add a tiny bit more time. You can also try it with the lid on for the second side browning, but deduct a minute or two as the steaming effect inside the pan will be more intense. Now that you know this sear and cover method, you can experiment. If you like the results please let us know in the COMMENTS section.

Naturally serving these with a tasty sauce is great for flavor plus keeping things moist too. Try yogurt and Green Dragon or Zhoug -or- yogurt and lemon, or just deglaze the pan with a tiny bit of stock, wine or even just water and using the scrapings, and a bit of butter to make a few tablespoons of pan sauce. If you want a slightly thick sauce, add a pinch of cornstarch slurry.

Hope you enjoy this basic technique. If you want to explore cooking boneless breasts by poaching them instead of grilling, the Kitchn has a detailed explanation and good cooking technique for POACHED BREASTS (LINK BELOW) Poaching is great for moistness, but you don’t get the intense flavor of grilling.

THE KITCHN

Argentinian Red Shrimp (frozen)


(from the package) Trader Joe’s Argentinian Red Shrimp are caught off the southern coast of Argentina. They have a sweet lobster like flavor and texture. Grill, barbecue or sauté…”.

I now buy these frozen shrimp at Trader Joe’s all the time. Once I tried them I found they were excellent for taste and value. These are nice, very good sized shrimp (aka Large) 20/25 count, wild caught, not farmed, uncooked “Argentinian Red Shrimp”* that have been cleaned and flash frozen separately, so easy to take just some and freeze the rest. Super convenient.

Patagonian Red Shrimp are said to be “the sweetest shrimp in the world”. Well maybe a marketer came up with that, but they are nice and sweet!

(If you are interested in learning more here’s detailed info about “Patagonian Red Shrimp”)

If I’m not using the whole bag of shrimp at once I just take out as many as I need and put the rest back closed with a twisty and double bagged in another ziplock freezer bag.

One can cook these Patagonian Red Shrimp any way that you would normally use any other shrimp, after defrosting them of course. So first things first, best ways to defrost them. First I would suggest leaving them to slowly thaw in the fridge overnight or longer in a covered bowl.

If you have less time, some options: Leave them in a colander over a bowl (save any liquid – shrimp stock).

OR: Put them in a ziplock bag, submerge the bag in a bowl, and run a light stream of cold water till defrosted. Weight bag down with a plate. They will be defrosted in about 15 minutes. Save any juice they give up which you can use as “shrimp stock”. I also have simply put them in a bowl and covered them with an inch of cold water, stirring them every 5 minutes or so, which worked as well.

Cooking: If you are say using a sauce, you can simmer your (defrosted) shrimp slowly in the sauce at the very end cooking them maybe 2-3 minutes (turning them over once). Whatever cooking method you use, be sure not to overcook them. They say Patagonian Red Shrimp actually cook faster than other shrimp. They do cook quite quickly, in maybe 1-2 minutes. As soon as they are no longer translucent and look firmed up they are done, or at least should be removed at that point and then added back to your dish at the end. Not over cooking them will keep them tender, juicy and plump the way you want them. If you overcook shrimp they become tougher/chewier. You can blot them with a paper towel, sprinkle them with a little seasoned flour, or panko, and sauté them in oil and butter. One little trick I saw on MilkStreet recently was to grill shrimp on one side only, take them out of the pan then finish them in the dish for one minute. This is a Great idea!

These shrimp are of course great grilled or sautéed in garlic and butter, and used in a pasta dish for example, or any shrimp dish. They are equally great gently poached (TIP: marinate 15 min in lots of TJ’s CUBAN SPICE BLEND, super yummy) Or any spices of your choosing.

TJ’s Wild Red Shrimp cost $10 for a 1 lb. bag (20/25 count). If you find these Patagonia Red Shrimp frozen or fresh they are usually double that price elsewhere. (UPDATE : TJ recently raised the price not long after I posted this; they are now $11 – Feb 2021).

Trader Joe’s Wild Raw Red Argentinian Shrimp are tasty and practical.

You’ll probably love these too. More ideas for dishes using shrimp below.

I made a nice Thai Shrimp Curry with veggies and Thai Red Curry sauce and added the shrimp at the very last 2 minutes (no-recipe recipes follows below).

RAVE

Here’s a tasty Thai style curry I made with the shrimp and lots of veggies with TJ’s Thai Red Curry Sauce. Or use the Yellow or Green thai simmer sauce. I added the shrimp at the very last few minutes and served it with Jasmine Rice. Yum!

THAI STYLE SHRIMP CURRYSauté some onions and garlic in oil for 5 minutes, throw in chopped carrots, celery, potatoes (optional add ins: mushrooms, peas, sweet potatoes, scallions) …sauté everything for 5 more minutes, throw in 1/4-1/2 cup liquid (water or broth*) simmer for 10 minutes, toss in a jar of TJ Thai Red Curry sauce, simmer about 10 more minutes till all veggies are tender. The last 2 minutes add shrimp and cook gently in the sauce, stirring occasionally. Rest 3 minutes. Add some chopped scallions. Serve the curry with jasmine rice on the side.

Another dish: Ramen – I used these shrimp in a bowl of ramen (“Roy Choi style” instant ramen with a slice of cheese and butter. Sounds crazy but works, see video below). For this dish which was a dinner, I made a veggie stock instead of using the packet of seasoning* and added some fresh mushrooms. I added the shrimp at the very end of cooking, and only cooked them about a minute or two. You can see they look juicy from not overcooking.

TIP: That little flavor packet included with instant ramen is loaded with Sodium (like 50% of daily recommended level)? Too much Sodium is bad for your blood pressure. Better to use your own stock or low sodium stock and maybe just add a bit of the flavor packet. Worst case, use only half the packet and if it tastes too flat, add something to flavor it up without adding much sodium (a dash of low sodium soy sauce or a few drops of Nam Pla (fish sauce).

ROY CHOI’S INSTANT RAMEN WITH CHEESE

There are so many ways you might use shrimp, so here’s one more idea: How about Shrimp Rolls (like a lobster roll)? These shrimp are “lobster-y” so would be perfect in a a shrimp roll. Gently poach them then put some on some lightly toasted buttered Brioche bread or aloha buns, (cut up shrimp, a little mayo, some Old Bay seasoning or dried dill) You can pretend it’s a lobster roll; Well its the next best thing.

Another idea? Vietnamese style rice paper shrimp rolls (search Asian markets for the rice wrappers) https://justasdelish.com/vietnamese-shrimp-rolls-peanut-hoisin-sauce/

Want one more idea? Fried rice with shrimp is fantastic.

Dark Chocolate Peanut Butter Cups


Trader Joe’s Dark Chocolate Peanut Butter Cups are one of the best products TJ sells. These chocolate goodies frequently show up on “Best Things At Trader Joe’s” lists, and for good reason, they’re fantastic, not too mention dangerously addictive. I think of these as “Reese’s Peanut Butter Cups For GrownUps”. Don’t get me wrong, I do enjoy Reese’s cups on occasion but not like these peanut butter cups, because, let’s face it, these things are FAR, far better quality. These are the “adult” version of Reese’s. For one, these have better chocolate (and its real chocolate, the dark kind! Everyone knows Dark is the only chocolate if you are a real chocolate lovers (count me in). These have better peanut butter stuff inside too.

These cups are irresistible. I have an internal fight all the time, (eating one) Oh, that was really good. I need one more…” (I usually can stop at 2 or 3….or god help me, 4)… But its not easy, they are that delicious.

Sometimes you need a treat. Especially these days?

A one pound tub is $4.29.

Would I buy them again?

Just try and stop me!

Envy Apples


I never heard of this apple before I saw them at Trader Joe’s. A hybrid developed in New Zealand, “Envy” apples are a hybrid of Royal Gala and Braeburn varieties. Both of those are excellent apples, and this hybrid, Envy, is well, just a terrific tasting apple. When I first tasted this Envy, my taste buds went pretty wild with “this must be one of the best apples I ever had”. Seriously this is just a great apple. Nice crunch, firm texture, sweet but with a hint of sour underneath? It’s a complex flavor, way more complex than just “sweet” like say a Honey Crisp apple or Red Delicious (yuck). Envy are a favorite pick of the Trader Joe’s crew, who I imagine taste everything they sell. I kind of trust those “crew picks”.

INFO

https://envyapple.com/en/about-envy#tab-1

These apples go great with just about everything. What about Envy with cheese? Yes, please. I knew they would match well with most any cheese, and frankly there is absolutely nothing better than to slice up these apples and put them on a plate with the Unexpected Cheddar. What a combo these make together. Seriously. Try either that or Cabot cheddar with these apples. I would imagine Brie would be great, or let’s face it any cheese you like. I love these just eaten out of hand on their own of course. I like them in the morning, diced up for my breakfast cereal. Your kids will love these paired up with some peanut butter. I know I do. Envy sell for $1.29 each. A bit more than the apples TJ sells for 79 cents but worth the little splurge every now and then. So if you haven’t ever tried these, try one for yourselves. You may get hooked on them. I know I have. I always buy one when I’m at TJ’s.

RAVE

Trader Joe’s DRIED BABY BANANAS


Over in the Dried Fruit section at TJ’s I’ve always liked the dried bananas (the full size ones). Recently this bright yellow package caught my eye for DRIED BABY BANANAS. I’m not quite sure if this replaced the bigger ones the used to see or I just never noticed these before. These stoked my curiosity. Well I really liked these DRIED BABY BANANAS, which are interesting looking. In fact some people might think they look a little scary as they look like little dried monkey fingers! Taste-wise they are just what they are bananas, which I am guessing are sun or air dried, and these are a bit moist, and a bit chewy and have an intense banana taste as the flavors are very concentrated from drying. And yes “baby bananas” are a different variety than your normal banana. So did I like them? Here’s one way to answer. After I tasted one, then another, I basically couldn’t stop eating them. They were quite tasty as-is right out of the bag. But then I had a bright idea, “Hmm, I wonder if they would be good match if I dipped them in peanut butter!?” Needless to say, they are a great combination. If you put some out with a little bit of PB to dip them in on the side I have a feeling kids would love these as a snack, though when they first see them no doubt they will say something like, “ewww gross, these look like dried baby monkey fingers ! The package says they come from Thailand and the INGREDIENTS list one thing: “DRIED BANANAS”. So I call that a pretty “natural” product. A package costs $1.99. The bag I got yesterday seems to have only 4 little bananas left when I just checked them…. so you could say they went down easy and way too fast. Next time I better buy 2 bags. By the way – I found out that Potassium is good for blood pressure and these have a lot of Potassium, a bit more than even regular fresh bananas. In short, another very good dried fruit snack from TJ, well worth trying so check them out.

RAVE

Cabot Vermont Extra Sharp Cheddar


My review for TJ’s Unexpected Cheddar seems to get a good deal of interest, so next up for review in the Cheese Department is an absolute classic cheddar which I mentioned in that earlier post.

For my money the well known, long established, classic cheese, Cabot Cheddar, is the very definition and Gold Standard for what an “East Coast” Extra Sharp Cheddar tastes like. Its terrifically convenient that Trader Joe’s carries it under Cabot’s own well known brand.

Cabot extra sharp cheddar is my personal go-to cheese to pretty much always have in the house. Labeled an “Extra sharp” cheddar, it’s got a slight tangy taste to it. “Intense, rich cheddar flavor with an “East Coast” bite” is how they describe it on the package and I would say that description is spot on. Cabot is made in Vermont, and is a bit unique as a company, as its a Farmer’s Collective. Cabot has been around for almost 100 years and has won many many “best” awards.

Cabot extra sharp cheddar is both great just sliced as is out of the package. It’s also great to cook with. It melts wonderfully well and I think makes one of the most fantastic melted cheese sandwiches you will ever try. Also terrific melted into an omelet. Do I need to say, melted on top of a burger is good? It’s not, its freaking amazing.

Eaten as is slice up and paired with some fruit, that is a perfect, heavenly match especially paired with an apple, grapes or a pear. Put a piece of this cheese in front of me with a knife and a good apple (like TJ’s Envy (!) and I am one happy camper eating that delicious salty sweet combo. Ending a dinner with this is a divine dessert.

Trader Joe’s sells Cabot cheddar for an excellent price ($6/lb) in a block. If you have never tried this cheese, you may want to give this a Try. I think you will love it (even though the kids may want something a bit tamer)? You can give them the New Zealand cheddar, also excellent, or TJ’s sliced cheddar. The adults can enjoy the Cabot Extra Sharp.

RAVE

 

Previous Older Entries Next Newer Entries