Head up route 17, past Lake Chickawauki, Grassy Pond, and Mirror Lake. Past the Union True Value (you might want to stop there for any little thing you need) and on up to 220 South, a couple more miles and you are sure you are lost, and then, there you are, Morse’s Kraut House and European Deli.
Whenever anyone would say, “Have you tried Morse’s yet?”, I would think, “well what’s the big deal, I am not that in love with sauerkraut”, despite my polish heritage. But then we went for breakfast, OK, I was hooked.
Let me tell you about this place. The little restaurant has only five booths, absolutely worth the wait for breakfast or lunch. Blueberry cheese blintzes are my favorite. And while you are waiting you can get an insight into the world of cheese from Danielle.
Danielle shared with me two cheeses that were both popular and notable. First off was a Colston Bassett Stilton. Stilton cheese is made exclusively in Stilton, England, a small village in Cambridgeshire. Stilton can be blue or white and have a variety of flavors added. This particular one is blue and the only one that is still handcrafted or hand pressed. I am already a Stilton fan, along with the rest of my family, but this was something altogether different than any Stilton I had ever tasted. Out of this world!! is how I would describe it, no, really!! You just have to taste it for yourself.
Interestingly, according to a study from the British Cheese Board, Stilton cheese can give you quite vivid dreams if you eat a small amount before bed.
Next up was a Roffbeeler gruyere. Danielle tells me that Rolfbeeler is the self proclaimed pope of cheese in Switzerland. I am also a fan of gruyere, but again, this was unlike anything I am familiar with. She sliced the cheese ever so thin for a sample and all I could do was wonder how it was possible to create such an experience with cheese. The Rolfbeerer is described as a high end snacking cheese. Pair it with the best of wines, perhaps a light red, maybe a Chilean shiraz rose if you can find one.