Did you know that April is grilled cheese month? Well it is! In honor of this sacred month, the Eaters have compiled a lovely little cheese plate consisting of both Wisconsin-bred and Spanish cheeses (we ❤ Manchego, what can we say), complete with festive flags. We also selected several World Champ Cheese Contest contenders, marked with a *.
- Vintage Van Gogh (Roth Kase, Monroe, WI) – This is far and away the best grilling cheese of our selection, due to its melty consistency and hint of sweet caramel flavor, but not our preferred cheese for plain munching.
- Baby Swiss (Chalet Cheese Cooperative, Monroe, WI)- Award winning Baby Swiss, with a delicate flavor and smooth texture. Also a great grilled cheese staple. Coincidentally, Chalet is the only operating Limburger factory in America. Boy, we could tell.
- *Redstone (Natural Valley Cheese, Cashton, WI)- This is a semi-hard cheese that we found best suited for grating. It has a taste not unlike very strong Parmesan, with a tinge less saltiness.
- *Garrotxa Muntanyola (Quorum International, Sevilla La Nueva, Madrid)- A deliciously creamy, Catalan-style goat’s milk cheese that has a nice bite, but nothing too overwhelming. Excellent with figs and crusty bread.
- Gran Queso (Roth Kase, Monroe, WI) – Gran Queso is a domestic Manchego-style cheese. Thus, not really from Spain, but extremely tasty nonetheless. This cow’s milk cheese has a nice bite and a smooth finish. We could eat a whole block in one sitting.
Tea is something of an obsession for the Eaters. We currently have probably about 40 varieties of teas in our possession at this moment. One of our latest favorites is 
India House
In France, April 1st is a day of fun and pranks, much like April Fools. French festivities are known as Poisson d’Avril (April fish), where you are supposed to go around taping paper fish on the backs of friends and acquaintances. However, it is also a day for chocolate fish! These on the right are from 
since its founding in the mid-1800s. Arriving in the town, you do get a hint (ok a lot) of kitsch. All of the buildings are alpine chalet-style. Even the RE/MAX and self-storage boast Swiss canton crests and half-timbers.
M’s mother sent along 
We ate our fair share of heavy, starchy meals in Puerto Rico, but the island has a lot to offer in the way of between-meal snacks.
In honor of 
This post about my favorite Amsterdam-based falafel chain has been a long time coming. I [L] first ate at Maoz several years ago in Philadelphia, at the time their only US location (2nd and South Street). I introduced M to the original Philly Maoz, if I recall, after we saw a late-night showing of Brokeback Mountain. My travels have since taken me to the Maoz in Paris, and all three Maoz in Barcelona. The Paris Maoz, pictured at right, was by far the worst Maoz of the bunch. The fries were soggy beyond belief. Maoz’ delicious Belgian fries are half the draw, so that ruined it for me, though eating our takeout at the 
First off, this 2nd Philly store is huge by Maoz standards, usually Maoz are only walk-up counters with maybe a bar stool or two. However, this brand-spanking-new Maoz has a nice big areas of wooden tables and benches. Notably the entire restaurant, tip to toe, was covered in shiny lime green tiles. Beware, epileptics, I’m talking lime green everywhere. You can make out the tiles in this photo my friend Dan snapped of the Philly Maoz (My camera died a horrible sputtering death on this tip to Philadelphia, so all of my photos come from my archives or friends).
Onto the food- your main and only choice is falafel, which Maoz does very well. The primary decision is if you want a whole pita (white or wheat), a half pita or a salad with falafel. I usually order a junior meal ($6.75) which is a half pita with falafel, an order of fries and a soft drink. Maoz falafel is Israeli-style, which apparently means that you then build your sandwich with lots of condiments. At Maoz there is indeed a nice salad bar of fixings, including couscous, eggplant, tomatoes, pickled carrots, spicy peppers and more. At the end of the salad bar are squeeze bottles of assorted sauces, including mango curry, tahini, garlic mayo and tzatziki.
We liked the last dish from 
Eating The World 