With this Cheese, I Thee Wed

After a self-imposed hiatus from Cheesy Street to take care of a little business, namely getting married, I'm back. This serves as a brief but much needed reminder -- mostly for myself -- that the cheese dream is alive and well.

This isn't a wedding blog so I'll keep the recap brief: the wedding weekend was more fun than I could have hoped; it was an unforgettable way to begin a life with my biggest fan who has encouraged me through pounds of cheese dreams; and it made me wish I could round up all the beautiful people we have been given in our lives and force them to live closer to me. Oh and we had a cheese sculpture.

Actually we served a lot of cheese. Thanks to the three farms where I started off making cheese, I was able to curate a legit cheese plate. None of my cheese heroes were able to make it to the big day, but they were more than represented in spirit with the cheeses they sent me. It warmed my guests' bellies and it warmed my heart to know that I'd worked with such amazing, supportive people. There was a soft, bloomy offering with the raw milk brie and fig leaf-wrapped Eden from Brazos Valley Cheese. We had the firm, nutty sheep's milk Queso de Oveja from Black Sheep Creamery. And for the adventurous guests there was the soft, pungent Hooligan from Cato Corner. Along with the cheeses I threw out some staple accompaniments like mustard, fig jam, dried pears, and candied nuts.

There was also the safe option of mild Wisconsin cheddar cubes, which was no less awe-inspiring because it came from a cheese sculpture representing our KS+TX theme by depicting Tad's alma mater with a Texas Longhorn mascot marrying my beloved KU Jayhawk mascot (in a more feminine rendition). It was, in a word, badass. The sculpture was carved and shipped by the sweet and talented, Sarah Kaufmann, who is currently a Guinness World Record holder as sculptor of the largest cheese carving ever. Plus, we're basically best friends forever now. She doesn't know it yet.

My homies at Bedford Cheese Shop were also represented with the cheese wall I made with cheese label art I collected while I was there. It might attract its fair share of flies, but this thing is getting hung up on proud display when we get a new house.

There was almost no cheese leftover at the end of the night. Guests of varying cheese experience and comfort levels devoured it all. Seeing how much everyone enjoyed and talked about the cheese drove home the point that you can really get crazy with the cheeses you cater to big events. It doesn't have to be boring to please everyone. If it's a diverse group of people, a diverse array of cheeses will have something for everyone.

Now, I'm back in the heart of West Texas, trying to set up my own cheese world. First my plan involves contacting goat cheese makers and goat breeders in the area, which I've already started doing (updates on that shortly). Then...we'll see. For now, it's good to be back!