As with so many of Robert Gober’s classic works of the 1990s, the artist approached Short Haired Cheese (1992 – 93) by researching the archetypal forms of his chosen subject, landing here on an unmistakable, yellow-tinged wedge of Swiss cheese, complete with air bubble holes.
The Cheese Stands Alone . . .
The hair that appears to grow out of the rind (clippings from one of his studio assistants) adds a haunting, anthropomorphic cast. Throughout this artist’s work, impeccably rendered objects associated with a nostalgic, mid-twentieth century domesticity — comestibles such as butter, gin or donuts, or home-maintenance products like house paint, light bulbs, or rat poison — are made strange, even unsettlingly queasy, through the artist’s distinctive interventions and allusions to a body in pieces.
Photographed in The Metropolitan Museum of Art in NYC.
Do you like cheese? I sure do. Cheese is not only delicious, it is one of the most versatile foods on the planet. There is almost nothing that you can’t do in the kitchen if you just have some cheese and a little imagination . If you are following a keto or low-carb diet, and are missing your favorite foods such as wraps, chips, and pizza, I would like to introduce you to Folios Cheese Wraps.
Folios Cheese Wraps are keto-approved, lightly baked sheets of 100% all-natural cheese, that are lactose and gluten-free, made without wheat, starch, fillers or added sugar and are only 1g of carb each! With a bit of creativity, they can be used for so much more than your typical wrap. Check out these summer recipes created by fans!
This summer, Jarlsberg launched its second annual Global Burger Awareness campaign, starring two of everyone’s summer favorites: Burgers and Cheese. As part of the campaign, Internationally acclaimed chef Elizabeth Haigh, who is considered to be one of the brightest shining stars on the London culinary scene, created four burger recipes, each with an essential story: the Northern Temptation, Nutty Mushroom Melt, Orient Cheese Express and the Korean Hot Bite.
Photo By Gail
The Global Burger Awareness campaign hit stores and social media, showcasing the excitement and versatility of Jarlsberg Cheese. While the campaign has officially ended, the burgers live on. Check out these international beauties!
The Northern Temptation Burger, based on an exotic Swedish recipe, features regionally specific ingredients such as thinly sliced Reindeer meat, freshly Pickled Chanterelles and Lingonberries. Find the recipe Here.
Do you like cheese? I sure do. Cheese is my favorite food group! For me, one of the most exciting things about making a quesadilla or grilled cheese sandwich, or heating up a slice of pizza, is when a bit of melting cheese oozes onto the surface of the hot pan and bakes into a little cheesy wafer of impossibly delicious goodness. Step away from the crunchy cheese, I say — it’s mine! But seriously, if the idea of eating crunchy cheese is exciting to you, but maybe the process of grating cheese into a hot pan and waiting for it to get all golden-brown and crisp seems too labor intensive, then you will be glad to learn that Just the Cheese crunchy baked cheese snacks are a thing that exists.
Just The Cheese crunchy cheese snacks are made with 100% natural Wisconsin cheese with no artificial additives or preservatives, so they are gluten free and low carb. Each packages contains two snack bars (just 75 calories each) of crunchy baked cheese that tastes just as delicious as you would imagine. Since Just the Cheese needs no refrigeration, it is the perfect grab-and-go snack for your purse, back pack or desk drawer. And if a cheese-loving friend or co-worker becomes curious when they see you snacking blissfully on your delicious crunchy cheese, well, you have bar to share wit them — that is, if you can bear to part with it.
You could even use Just The Cheese snack bars as a cracker substitute, adding a variety of your favorite toppings (more cheese, anyone?) to create fancy snacks for your next party!
Just the Cheese crunchy baked cheese snacks, made with love by Specialty Cheese Company, come in three simple flavors: Jalapeño (with real jalapeño pepper bits baked right in), Grilled Cheese, and Aged Cheddar. These snacks are currently available only in select brick-and-mortar markets, but you can buy them via online outlets such as Amazon Prime and others. Visit Just The Cheese Dot Com to order yours now!
Jarlsberg 20 Pound Cheese Wheel! (All Photos By Gail)
One of my favorite perks of writing this rad blog is being invited to a really nice press party; one where quality food, drink, atmosphere and fun people all come together to create a memorable experience that I just can’t wait to share with readers. A couple of weeks ago, I was fortunate (and thrilled) to attend the 60th Anniversary Celebration for Norway’s most famous cheese, Jarlsberg – and what a fabulous bash it was! Jarlsberg is popular here in the states, but you might not know much about the rich history of its Norwegian heritage.
Created in 1956, using an original Norwegian recipe, the Jarlsberg brand of cheese has been exported to the United States for over 50 years and is one of America’s most loved and best-selling brands of specialty cheese. It is named after Count Vadel Jarlsberg, whose estate was on the Oslo Fjord near where it was first manufactured. Known for its mild, mellow and nutty taste — unlike any other specialty cheese — Jarlsberg is classified in the U.S. as a Swiss/Emmenthaler type cheese. Jarlsberg (pronounced: Yarls Berg) cheese is one of America’s favorite specialty cheeses, and it’s a crowd-pleaser when served on a cheese board, for snacking, delicious in a sandwich, in an omelet, baked, or melted on top of a burger — and its exquisite melt-ability makes Jarlsberg an ideal choice for fondues. Most surprisingly, because of the process through which it is made, Jarlsberg is naturally lactose-free!
The party was held at Aquavit, a Michelin-starred, Scandinavian restaurant in midtown, which provided an elegant backdrop, complete with gracious, first class service for this special occasion. Jarlsberg CEO and President, John Sullivan was present, along with other Jarlsberg executives, who each addressed the gathering, and later were happy to mingle and chat with guests. We were also introduced to Aquavit‘s Executive chef Emma Bengtsson, who created a special menu for the evening that included Jarlsberg Cheese and other Norwegian Specialty Cheeses.
Here are some photos of the amazing food!
What Everyone Was Talking About: Gjetost (AKA The Brown Cheese)
Shortly after I arrived, I was asked repeatedly if I had yet tried “The Brown Cheese” — which was the buzz of the buffet. You can see what they were talking about on the right side of the platter in the above photo. Made under the Ski Queen brand (a subsidiary of Jarlesberg’s parent company, Tine) this Norwegian cheese is called Gjetost, and it includes a mixture of cow and goat’s milk. Gjetost has a unique, sweet flavor due to the way in which it is processed. The milk is cooked until the sugars in it have caramelized, giving the cheese its distinctive brown color and sweet flavor. The milk is then curded and pressed. This distinctive “brown cheese” (brunost) became popular as a skiers’ snack and thus was given the label Ski Queen. It is widely popular among Scandinavian-Americans, and children especially are drawn to its sweet flavor. I must agree, it was uniquely delicious! Brown Cheese!
Another Tine brand is Snøfrisk cream cheese spreads, which are made from 80% goat’s milk and 20% cow’s cream. A touch of salt is added and that’s it: there are no artificial additives, preservatives or colorants. The creamy consistency of the cheese makes it perfect for use on a cracker, bread or as a snack together with fresh cut vegetables, nuts or honey. Snøfrisk is the creamiest, lightest cream cheese I’ve ever tasted! At the party, we got to try the original flavor as well as two of four flavored varieties, Red Onion & Thyme and Wild Ramson Garlic, which will soon be available to buy here in the States along with Dill and Horseradish flavors.
Also present on the buffet were Jarlsberg Cheese Crisps, which are a new product for the brand. These incredible savory, crunchy baked crackers are handcrafted in small batches, and made with freshly shredded Jarlsberg Cheese that is immediately sprinkled on top of the crunchy crackers just prior to being baked. Jarlsberg Cheese Crisps take the mild, mellow and nutty flavor of Jarlsberg Cheese and bake it into a delicious crunchy snack. The Cheese Crisps in come in four flavors including Rosemary & Olive Oil and Mediterranean Sea Salt (pictured above), as well as Chipotle and Garlic & Herb. They are sturdy enough to hold a variety of toppings, and taste especially fantastic with a glass of red wine!
Also new to the brand are Jarlsberg Cheese Snacks, packaged cheese sticks which were cleverly hiding among the twigs of this centerpiece. At just 70 calories per snack, I threw a couple in my bag to take home!
The party got pretty crowded, but if you had trouble getting close to the buffet, there were no worries, as passed hors d’oeuvres from Chef Bengtsson were also offered.
Everything was so yummy!
There was also a full bar with top shelf alcohol, and they would make any kind of drink you wanted. It was amazing!
Look, a tray of Negronis!
Cosmos and Wine made us feel fine!
They were also serving authentic, chilled Aquavit (above, right). Aquavit (“Water of Life”) is an important part of ScandinavianDrinking Culture, where it is often enjoyed during festive gatherings, such as Christmas dinners and weddings, and as an aperitif. Although the recipes can vary, this Aquavit was vodka infused with cardamom and figs. It tasted like sweet fire. Skol!
Thanks to both Jarlsberg and Aquavit for a truly wonderful evening!
The French Cheese Board opened its first US concept store in New York City’s SoHo neighborhood in Mid-May, and we attended the opening party; because, free cheese! At this boutique storefront, which is located at 41 Spring Street, Certified Cheese Masters will showcase their knowledge of flavor chemistry and cheese and beverage pairings. The flagship location will also serve as a customizable venue for cuisine, art, lifestyle, education, and more. The FCB plans to leverage its partnerships with industry and pop culture influencers to create private events in year-long programming.
They also try to make the cheese displays look like art, or sweets, which is fun. However, you can tell by the way it smells in there, that they are selling cheese. Just giving you a head’s up on that.
The mission of the FCB, the umbrella organization for French dairy products, is to create awareness about the variety of cheeses from France available on the U.S. market. The organization also provides a platform for information, communication and exchange of ideas between French cheesemakers, researchers of the French dairy sector, artists, designers and chefs.
Do you enjoy looking at the paintings of contemporary pop artist Mark Kostabi? I sure do. There are a few reasons why I never miss an opening reception for an exhibit of Mark’s work: not only is there a ton of great art to look at and talk about with other cool, art-loving people, but it is always a good party and a chance to, as it is sometimes referred to in the vernacular, “make the scene.” And I enjoy making the scene.
I got a good shot of this sculpture, because no one else was in the gallery yet.
Just this past Thursday, I had a chance to make the scene at Mark’s current exhibit, which is going on at the Martin Lawrence Galleries on West Broadway — a very nice venue. Before I get to talking about the paintings, I want to point out how this artist reception differed from 99% of all other art openings. Please see visual documentation below.
Look at all that cheese!
Celebrity Photographer Derek Storm was overheard to say that these wheels of fine, spreadable soft cheeses reminded him of Donuts. Mmm…cheese donuts.
So much free cheese was available — and also, wine! — it was pretty much the greatest art opening, ever. It looks like the cheese extravaganza was sponsored by a place called Castello Cheesemonger. Their cheese made me happy.
Now, on to the Art! A good number of Mark’s new paintings belong to series I made up in my head called “Barbie’s Happy Fun Day on Acid.” Get an idea of what I am talking about below.
Dancing Barbie on Acid.
Barbie Dreams of Being On Acid.
Barbie’s Self-Reflection (On Acid).
Do you see what I mean? I love all these paintings. You can interpret them to mean what ever you want, really. Art!
The last time I saw this very beautiful painting, it was sitting on the floor of Mark’s studio, Kostabi World. Now, it is in a gallery and you can buy it!
I interpret the above painting to be a statement on consumerism and how it weighs you down like little men are hanging on to your legs.
I deliberately left the rack of chimes in that photo to remind me to mention that Mark is not only an amazing artist but also a gifted composer and wildly talented pianist. At the opening, Mark performed a few of his original compositions with his trio that includes Bassist Paul Nowniski and Drummer Keith LeBlanc. It was awesome.
The painting above is called Twister Sister and it is of a lady (Acid Barbie, perhaps) playing a game of Twister on a Damien Hirst Spot Painting. I desire to own it.
This one is cool, because it goes from being in Black and White to being in Color — just like the Wizard of Oz!
This is a photo from the ’80s of Mark with Andy Warhol and Jean-Michel Basquiat, in which the coolness factor is off the charts.
I love this one a lot, too.
And this one, of an Angel with her Cat. What is making that pink glow that you see leading down from the ladder? I want to find out.
This is definitely a must-see exhibit, so don’t miss it!
Martin Lawrence Galleries is located at 457 West Broadway (Between Houston and Prince) in Soho, NYC.