We have missed Ali Morgan sending in her weekly picks of her favorite cheeses, but in her defense the girl has been insanely busy. While she is out spreading the curd about cheeses people are listening. She is now responsible for many cheese boards you will find across the city.
In fact, we just spoke with chef David Anthony Temple (that’s DAT to you and me), he said he plans to feature Ali’s top picks each week at the yet-to-open Mason Bar. One of the picks that will be featured weekly is Ali’s very own bacon-goat cheese that she created called Ali’s Bacon Bliss and is now being produced by On Pure Ground Dairy in a cool collaboration.
The greatness of this story is that Ali will be sampling a very limited supply of this goat cheese this weekend while supplies last. So do go to Scardello for that. However, starting next week she will be stocking a small stash of the bacon goat cheese in the shop for sale. If you have a need for the cheese you may also place an order each Monday for a Thursday delivery. The cheese is actually made on Wednesdays.
We asked Miss Ali how all this bliss and bacon cheese love came about and she gave us the skinny on how this wonderful cheese came into existence.
“It all started when I visited On Pure Ground Dairy in Bonham. They asked for me to bring in some ingredients so I could make my own cheese,” said Morgan.
This got our favorite cheesemonger thinking. She knew she wanted bacon, because at Scardello’s Cheese 101 class they would sample bacon along with some of the cheeses. She knew it was a good pairing. Then she ran to locavore farmer Tom Spicer for more ideas. He loaded her down with some fresh herbs including fennel, which made it into the cheese blend.
“It is really all about Paul and Cheryl Haubrich at On Pure Ground. They make this really great goat cheese,” continued Morgan.
And the Haubrich’s do make some mighty fine Chevre.