As most of my friends and close acquaintances know, I have a little bit of a cheese problem. While some people can rattle off football or baseball rosters from memory, I have a lineup of what cheeses are available at which local stores. The cheese drawer--dedicated in its entirety to delicious varieties of fromage--overfloweth with wedges. I’ve bought an entire half wheel of cheese from the Party Source, and I don’t regret one penny of the eighty plus dollars I forked over for it.
Which brings me to the press release I received a few weeks ago. Many bloggers receive releases and pitches from PR agencies and companies looking for a leg up or some free publicity. In exchange, bloggers are sometimes offered free product to review or giveaway to their readers. I try to stay away from the giveaways, as there are other blogs in Cincinnati that are more into that kind of thing.
But the email below caught my attention. Applicable to my interests, clearly written, courteous. And a locally based company to top it all off. This is probably the one of the best pitches soliciting a post I have ever received.
I saw on FoodBuzz that you are a Cincinnati blogger (or perhaps mentioned it in some way), and I was wondering if you would like to review our biscuits. We are a Cincinnati based company.
Daelia’s Biscuits for Cheese were created to enhance the cheese eating experience, whether the cheese is made locally or imported from around the world. Launched in 2009 at the American Cheese Society Conference in Austin, Daelia’s Biscuits for Cheese is still a new company. We currently offer three biscuits – Almond Raisin, Hazelnut Fig, and Pumpkin Seed Rye. All biscuits are twice baked and made in small batches to guarantee the perfect texture. They also contain carefully selected fruits, seeds, and nuts, and pair well with a variety of specialty cheeses. Our biscuits are all natural, high in fiber, low in sodium and crunchy – the perfect addition to any cheese plate.
Our biscuits are available in Whole Foods nationwide and various independent cheese shops. They can also be purchased online at www.igourmet.com.
Would you like to review our biscuits? We would be happy to send you some samples to review if you are interested in working with us. We would also be willing to offer samples as a giveaway to one of your readers. We only ask that you require readers to follow us on Twitter as an entry in the giveaway. Please encourage them to use our hashtag - #biscuitsforcheese. Also, suggesting that readers like Daelia’s Biscuits for Cheese on Facebook would be nice, just don’t make it a giveaway entry – promoting Facebook in a giveaway is now against Facebook’s Terms of Service.
We also encourage creativity in your review! We would love to know what cheeses you would pair with our biscuits with and why. You could also use our biscuits in a unique recipe to give readers other ways to use our biscuits. Feel free to really make this review your own. We would be more than happy to promote your review on our Facebook and Twitter pages (we have over 1,800 Facebook fans!) after it has been posted.
If you are interested, please do not hesitate to contact me so we can send samples your way.
Thank you for time!”
While I still wasn’t willing to start doing giveaways, I thought that there might be another way to do a post, try out the biscuits, and eat some of my favorite cheeses with good friends. So I decided to throw another cheese party.
I also had done some inventory of our beer stash, which has been growing steadily for the past year, and decided that it was time to crack open some of the rarer and more interesting beers we’ve been saving to pair with the cheese and biscuits.
Tripels bottled in 2005 and 2006, and a nice Quaff Bros. collection
Kitty supervising the beer sorting
Tulum and Humboldt fog
I invited several friends, asking them to bring themselves, and their smartphones, and to tweet any thoughts about the biscuits. There were, of course, workbooks, complete with crosswords, coloring pages and wordscrambles.
Fancy Dolly Parton Pride Mouse by Maria
Some of our favorite combinations of cheese and biscuit are below.
Tulum with fig + hazelnut biscuit
Almond + raisin biscuit and salami with smoked mozzarella
Merlot BellaVitano with pumpkin +rye biscuit
Humboldt fog and hazelnut +fig biscuit
Hazelnut + fig biscuit and proscuitto and Beemster Vlaskaas
Hazelnut +fig biscuit and Habanero Jack
While I think these should be called crackers instead of biscuits--David was thoroughly confused until I showed him the website--whatever you call them, these are good. The ingredient list is also refreshing; no weird chemicals or preservatives. David also made some bread, which had a fantastic crunchy crust.
Smoked Mozzarella, 2 Year Cheddar and Habanero Jack
Everyone seemed partial to the pumpkin and rye biscuits, but David and I cast our vote for hazelnut and fig. Almond and raisins were also good, though they’ve got a little black pepper kick.
pretty, tasty biscuits
Vlaskaas, BellaVitano and Butterkase
mozzarella with spices
David and I picked up another package of the hazelnut and fig at Whole Foods the other day, which we are looking forward to opening. The next day after the party, I lined up the damage on the counter, which is impressive.
Custom beer cups