Cheese Saves Us from Expired Tofu


When I set about making dinner last night (tofu & broccoli stir-fry over noodles) I discovered the tofu I thought I’d bought fairly recently was actually a week past its expiration date and leaking. Not so yum, and into the garbage it went. Clearly the boys didn’t care — they had noodles and cheese with broccoli on the side.

Thankfully J. had stopped at Murray’s in Grand Central on a whim and brought home a winning bunch of cheeses that more than made up for the stir-fry that wasn’t.

We’d had two of the cheese before. The Rogue River Blue (top left) from Rogue Creamery in Oregon remains one of our favorites — it’s creamy, fruity, but still with the great pungency you expect in a blue cheese. And the Brillat Savarin (top right), which is a decadent triple creme (like a super brie) is always delicious, though I prefer Pierre Robert.

J. hit a home run with the two new cheeses. First we tried Tete de Moine (bottom left), a semi-hard Swiss cheese made from cow’s milk. Our eyes were rolling back in our heads over this one. It was very nutty and full-flavored, not at all reminiscent of a Swiss cheese you’d buy in the supermarket. Delicious, and we’d buy it again. We also enjoyed Le Chevre Noir (bottom right), which is unusual in that it is technically a cheddar cheese but it’s made of goat’s milk. It has those little tyrosine crystals that I adore and was not very “goat-y” tasting. It couldn’t hold a candle to the Tete de Moine, though!

All in all an excellent alternative to expired tofu.

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