[1] The newest green cheese: Vermatcha, colored with powdered matcha tea (photo courtesy Murray’s Cheese).

[2] Basiron is a Dutch cheese, made in the style of Gouda in eight different flavors! The green variety is mixed with powdered basil

[3] With Sage Derby, a cheddar-like cheese, the curds are pressed with powdered sage to create a lovely marbled effect (photo courtesy Ford Farm).

[4] Schabziger, made for some 1300 years, is colored pale green with an herb, blue fenugreek (photo courtesy Geska).

“The moon is made of green cheese.”

This expression began centuries ago in a fable for children. It’s in a story about a simpleton who sees a reflection of the moon in a pond, and mistakes it for a round wheel of cheese.

The concept evolved to refer to people who are so gullible as to believe that the moon is made of cheese.

In 1546, The Proverbs of John Heywood described convincing someone that “the moon is made of a greene cheese.”

In those days, “green” referred to unaged cheese. An unaged cheese is soft, and hasn’t yet developed a rind.

When we first saw the phrase, in our early childhood, it was in an illustrated book of tales that showed the moon in a shade of pale green, against a dark sky.

We were years away from knowing that “green” also meant young or fresh; but as with other children, we delighted in the idea of a moon made of green cheese.
 
 
THE EMERGENCE OF REAL GREEN CHEESE

Today you can purchase cheeses that have green-colored paste (i.e., the part of the cheese that’s under the rind).

In this century, we’ve seen—and tasted—green cheeses, made by adding basil or other herbs to the vat. One cheese little-known in the U.S. dates back 1300 years. Others are more recent. A selection:

 
 
VERMATCHA: JUST IN TIME FOR ST. PATRICK’S DAY

Add another green cheese to the lineup!

Just in time for St. Patrick’s Day, Murray’s Cheese has created Vermatcha, a colorful cheese made by mixing Champlain Valley Organic Triple Cream with matcha green tea powder (photo #1).

The matcha is added and the cheeses are aged in Murray’s bloomy cave for approximately 10 days.

The bloomy-rind beauty that emerges has a vibrant green paste under a thin, snowy rind, which is definitely edible and has earthy hints of mushroom.

The paste (interior) is very creamy, with a luxurious velvet mouthfeel and a complex depth of flavor. It has a slightly herbal flavor from the matcha.

It’s a unique and eye-catching cheese.
 
 
GET YOURS BEFORE THE SUPPLY RUNS OUT. Buy it here.
 
 
MORE ST. PATRICK’S DAY CHEESE IDEAS

March 9th is National Meatball Day.

Meatballs are be made of different kinds of meat or blends, depending on local preferences. These days, there even vegan meatballs made from from grains, tofu and vegetables.

What’s your favorite use for meatballs? The most popular meatball dishes in the U.S. include:

 
Numerous restaurants offer meatball specials on March 9th. There’s none we’d rather have than the one at Davio’s Northern Italian Steakhouse.

On March 9th, their special hommage to the meatball—a jumbo $100 gourmet fantasy (photo #1)—is made with:

 
A glass of 2012 Prunotto Barolo is included with the meatball.

It’s meant to be a main course, but can be split as an appetizer.

On other days, have a dish of the restaurant’s acclaimed American Kobe beef meatballs, $13.

If you miss it this year, mark your calendar for next year. Maybe a belated Valentine dinner?
 
 
MEATBALL HISTORY

Chopping meat to make it easier chew no doubt goes back to the cavemen.

[1] If you’ve got the $100, go for the experience (photo courtesy East Coast Contessa | Instagram via Davio’s).

[2] If you go to cheese shops, caciocavallo is a familiar Italian cheese. But seasonally, cheesemakers mix in black truffles for a more elegant option (photo courtesy The Real Food Market).

With the increase of ancient trade roots, the meatball likely traveled to the Middle East, where the regional meatball is kofta, usually made from ground lamb. It ultimately moved to Europe, where it was made with meat that was most available/affordable locally.
 
Spaghetti & Meatballs

While common opinion is that spaghetti and meatballs came to the U.S. with Italian immigrants in the 19th century, that isn’t so.

The immigrants were typically poor people who couldn’t afford much meat. What festive dishes did have in the old country incorporated a few meatballs the size of large marbles.

But upon arriving in America, they couldn’t believe how affordable meat was. They incorporated it into traditionally meatless dishes; hence, spaghetti and meatballs.

With meatballs that were and are substantial in size.

[1] Emmy’s Organics cookies are made with shredded coconut. They’re macaroon-style treats in different flavors (photo courtesy Emmy’s Organics).

[2] Each chewy cookie is delicious on its own or with a beverage (photo courtesy The Balanced Beet).

[3] How can you resist? Head to Walmart, use the store locator or order online.

THE NIBBLE is an omnivore publican. We eat everything. The only differentiator is that it has to be delicious.

With an evolution in consumer eating to more foods that are organic, gluten free, soy free, sustainable, non-GMO and vegan, many tasty products that meet these criteria are now available on store shelves nationwide.

One that crossed our desk recently is Emmy’s Organics Coconut Cookies. They’re a real find for coconut lovers, regardless of diet preferences.

You can find them at Walmart stores nationwide and via this store locator.

The Vanilla Bean flavor (photo #1) tastes like a lighter coconut macaroon. In an earlier package design, the cookies were labeled macaroons, as you can see in photo #2.

In addition to Vanilla Bean, we tried Peanut Butter, the other flavor that is available at Walmart.

Peanut Butter is a fine cookie, but for us, the coconut profile goes better with the Vanilla Bean and the other three flavors:

 
There are limited quantities available of:

 
The line is certified kosher (pareve) by Earth Kosher. See the ingredients below†.

Check the company website for the latest selection.
 
 
YOU CAN GET CREATIVE WITH THEM

Because the coconut creates a chewy cookie, just one of the 1-1/2″ rounds, paired with a beverage, is satisfying snack or dessert. We like the “leisurely chewing” they offer.

And because the cookies are crumbly, they can be topped with flavored yogurt, chocolate frosting, etc. to make “tartlets,” crumbled over ice cream, etc. The only limit is your imagination.
 
 
DISCOVER MORE AT EMMYSORGANICS.COM.

________________

*Golden milk is a healing beverage Ayurvedic and Chinese medicine. It combines turmeric and black pepper with coconut milk.

Ingredients include organic coconut, organic agave syrup, organic almond flour, organic coconut oil, organic vanilla extract, organic vanilla bean powder and Himalayan salt.

St. Patrick’s Day, March 17th, is one of those holidays that everyone likes to celebrate.

Some attend a parade, some head to pubs.

But our favorite activity is casual entertaining at home with friends.

Our friends love to bring food to a gathering. So we have a group feast, without anyone doing too much work.

You can pull together a quick party with these ideas:

 
Plus, some of our favorite fun recipes:

 
Don’t forget the Irish Coffee.

If you’re on a budget, you don’t have to buy green napkins, cups and plates.

But pulling together some Irish music is a good idea: Maybe your friends can help with that, too.

The drinking toast is sláinte, “health” in Gaelic. It’s pronounced “SLAN-chuh” or SLAWN-chuh.

We’re not even going to try to pronounce Lá fhéile Pádraig sona dhuit, which means Happy St Patrick’s Day to you

[1] Leprechaun lemonade can be served as a soft drink, or with Irish whiskey. Here’s the recipe, along with recipes for green beer and green ranch dip.

[2] There are different cheeses to create an Irish cheese board, but you can also sprinkle herbs with a shamrock cut-out (photo courtesy Vermont Creamery).

[1] Brussels sprouts with bacon jam, as an appetizer or beer/wine snack (photo © Pampered Chef).

[2] While large Brussels sprouts are tempting, smaller ones are more tender (photo © Sweetgreen).

With St. Patrick’s Day ten days ahead, we begin a series of festive recipes.

This recipe from Pampered Chef is both fun and tasty: Brussels sprouts, cooked in bacon drippings, topped with bacon jam (photo #1).

You can serve it as an appetizer, a side, or a beer/wine snack.

Use any leftover bacon jam with crackers or brie (baked brie or on a cheese plate)—or on toast.
 
 
RECIPE: BRUSSELS SPROUTS BITES WITH BACON JAM

Ingredients For 30 Pieces

 
Preparation

1. COOK the bacon in a large skillet over medium heat until crisp. Remove the bacon from the skillet and drain on paper towels. Drain the grease from the skillet, reserving 1½ tablespoons of the bacon drippings.

2. ADD 1 tablespoon of drippings back into skillet. Add the onions, garlic and thyme. Cook over medium-low heat 2-3 minutes, or until the onions are tender.

3. CRUMBLE the bacon into a small mixing bowl and add the onion mixture, preserves and vinegar. Mix well.

5. ARRANGE the Brussels sprouts cut-side up on a serving plate or board. Top with bacon jam.