Like ricotta for Rocco

posted in processed crap, tin chefs, what were they thinking? on by

Cheese has been one of the last food groups to retain its dignity despite the unstoppable epidemic of Food Network-spread Tiger Beat silliness. Or so I thought until I wandered past the Murray’s in Grand Central and spotted a new Cheddar from the great Rogue Creamery in Oregon labeled Morimoto Soba Ale. Having invested in a quarter of the $14.99 pound, I can only say they really need to rechristen the show “Insipid Chef.” This stuff makes Monterey Jack look strong.

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