Sunday, May 3, 2009

Snofrisk, Week 18

Readers, I have returned!  A most happy May to you and yours.  This past month was an exceptionally busy one for me, and I do apologize for the sometimes erratic postings.  Now, on with the show!

My mother recently sent me the most divine croissants from Williams-Sonoma.  We first got them years ago when her mother sent them to our family, and seeing that box of frozen goodness in the mail this week just made my stomach jump for joy merely in anticipation of enjoying them this weekend.  These things are amazing.  I've been to the bakeries in Paris and Nice...and these croissants are the closest you'll find on this side of the pond.  Gushing for croissants aside, I knew I had to somehow incorporate my cheese of the week with them.  Even though they are just perfect with butter fresh out of the oven.  I figured a spreadable goat cheese might fit the bill and perhaps be more blog-worthy than Laughing Cow cheese.  In high school, I once dressed up as the laughing cow for a "commercial" in our French food "television show."  I didn't especially feel like reliving the days of wearing a red sweatsuit and a paper plate plastered with a cow face rubber-banded to my head, so I settled for a similarly curious sounding cheese name: Snofrisk.  

Snofrisk? Really.  Apparently, Snofrisk = Snow Fresh in Norwegian.  There's a cute goat on the label, too.

Price: $21.78/lb
Smell: Like cream cheese or Laughing Cow cheese, but super creamy and authentic.  None of that 'whipped' business.  Snofrisk is serious cheese. (Say that out loud.)
Bonus: Trying to read inside packaging is good fun.  
Step One: Set out croissants before bed so they can thaw and rise.
Step Two: Marvel at how big they got.  Get excited.  Bake 15-20 at 350 degrees.
Step Three: Spread Snofrisk on biggest, flakiest, best-looking croissants.  Spread real butter on croissants for heaven in puffed pastry form.  Side note:  I got a new tablecloth!  Last month, I went to the Textile Museum and was wowed by their Recent Acquisitions collection.  This tablecloth is a Suzani pattern that was made in India.  
Verdict:  Snofrisk is good.  Really good.  It's the best plain cream cheese I can recall.  It's 80% goat cheese, 20% cream of cow's milk.  If you want to indulge in cream cheese or just be able to offer something called Snofrisk to guests, I highly recommend it.  Like I mentioned in my last post, ranking great cheese is really hard.  When I update my spreadsheet of cheese this month, I'll have the sections of super cheese, good cheese, and cheese I'd rather pass on clearly marked.  Snofrisk is better on its own than Oaxaca, but not as versatile as Brie.  

End tally: Midnight Moon > Lamb Chopper > Manchego > Paneer > Comte > Irish Cheddar > Vermont Cheddar > Emmentaler > Bucheron > Delice d'Argental > Brie > Snofrisk > Oaxaca/Asadero > Red Square > Port Salut > Stilton > Pecorino Romano > Monterey Jack


  1. oh cheez, i kept on mis-reading things in this post xD

    i am jealous of your croissants. i miss my pan-au-chocolate

    the textile museum sounds amazing!!!!!

  2. Now I'm tempted to see how many cheeses I can find with packaging in random languages. Thanks for the Norwegian lesson!



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