cheese

DevilCraft, Tokyo

As an unabashed fan of craft beer and Chicago deep-dish, DevilCraft in Tokyo is a place that seemed tailor-made for me…

On my last trip to Japan, I finally made it down to their Hamamatsucho location…

Where the decor clearly indicates that nothing goes to waste…

I took a seat at the bar to look over their menus and was impressed by both the extensive selections of Japanese craft beer and deep-dish…

Here at DevilCraft Hamamatsucho, their largest location, they have 22 rotating taps of “devilishly well-crafted ales”, which include some house brews they make on premises…

Almost all their deep-dish ingredients are made in-house as well…

I went with the “Abe Froman”, with layers of pepperoni, salami and sausage…

The dough is house-made, the sausage ground by hand, and the sauce stewed fresh daily…

Filled with mozzarella, provolone and parmesan cheeses…

DevilCraft really is a true taste of Chicago in Tokyo, where their brewers enhance the eating experience!

DEVILCRAFT HAMAMATSUCHO

2−13−12 Hamamatcho

Rise Well Bldg, 1F

Minato-ku, Tokyo

105-0013 

Japan

+81-3-6435-8428

http://en.devilcraft.jp/about/hamamatsucho/

ACS 2016 Awards Live Stream

Wishing you were in Des Moines to watch the announcement of the ACS 2016 Competition winners (aka the Oscars of the cheese world)? Well, if you can’t be there in person, you can stream it live via the American Cheese Society website! Link is here: http://www.cheesesociety.org/cheese-stream-2016/

Pictured above is the moment from ACS 2015, when Celtic Blue Reserve was announced as Best Of Show. Who will win this year? Tune in to find out! 

thetruecrystalvixen  asked:

So King of the Ferelden people, how much cheese do you have a week? Know any delicious cheese deserts?

Haha! Well, I personally usually have at least a little bit of cheese every day. Usually some cheddar, but maybe gouda if we have it. 

I would also be interested in cheese desserts! There’s gotta be more out there besides cheesecake, but that’s the only one I can think of right now. Hit me up with recipes and ideas.