Tuesday, October 26, 2010
Wednesday, October 6, 2010
Cheese Read
I’m not gonna lie, as much I try to avoid gossip, tabloids and fashion mags, I can’t help but get drawn in like a moth to a flame. I mean here I am waiting in line at the market, while the person in front of me is chatting it up with the over-friendly clerk at the cash register about “how cute little Tommy looked in his Lakers pull over" and "Grandpa Joe is in town and bla bla bla”. It’s the perfect time for me to reach over and see the cellulite on the back of Britney Spear’s tush and get the update on Lindsey Lohan "back in the slammer for drinking booz spiked tea". I hate myself after but it’s really a drug!
Well folks, there is a light at the end of this sordid tunnel, it’s cheese magazines. Yeah you heard me right! I am an official subscriber to both Culture and Cheese Connoisseur magazine! I was elated when I saw them, shining in all their glory, on the magazine kiosk at Borders. My boyfriend was in the section with women posed by flashy vehicles when I nearly put him in cardiac arrest with my shrill excitement!
If you're looking to get more into the cheese scene, Culture is probably the way to go. It's the cream of the crop as far as cheese mags go and it was the first of it's kind. Most curd-nerds have been keeping up with this magazine for years. I also read a bit on Kate Arding who is the founder, what a woman! The start of this magazine has a really awesome story and it's full of cheesy amazingness; I can't even put into words.
If you're looking to get more into the cheese scene, Culture is probably the way to go. It's the cream of the crop as far as cheese mags go and it was the first of it's kind. Most curd-nerds have been keeping up with this magazine for years. I also read a bit on Kate Arding who is the founder, what a woman! The start of this magazine has a really awesome story and it's full of cheesy amazingness; I can't even put into words.
It's a funny feeling when I'm going through my day and can't wait for the moment to plop into bed and read the latest gossip on some good feta.
Tuesday, October 5, 2010
Fall Cheese Tasting
From the top left (clockwise): Calvados Camembert, Vlaskaas, Dante, Rhinette, Capricious, Dunbarton Blue |
Fall is by far my favorite time of the year. You have honey crisp apples in season, pumpkin lattes are back in business and best of all, the yummiest cheeses come out of hiding. I recently went to a cheese tasting with some friends hosted by one of our favorite cheese monger's, Lisa. Lisa has been managing Venissimo in Belmont Shores since the get go and has quite the dedicated following, including yours truly.
This particular tasting marked the debut of some classic Fall cheeses, some of which have been getting ready for us all summer! By getting ready, I mean that some cheeses are best made during summer and take a few months to age. Terroir is much to do with the flavors, along with temperature and humidity; making cheeses like Rhinette so incredibly delicious.
So what cheeses did we get to try? Check out this roster (in order of tasting)
- Calvados Camembert- A French cheese from the Normandy region. This particular camembert is washed in calvados which is an apple liquor. It was incredible to take in those hints of apple with the gentle creaminess that camembert is so well known for, a very nice dessert cheese!
- Vlaskaas- gouda, a Holland style cheese. It was suggested that we paired this with the featured accoutrement, Nana Mae's apple mostarda, the combination was to resemble apple pie. I would agree with that but I wasn't particularly moved by the Vlaskaas, nothing really sparked my taste buds. It reminded me of a simple cheddar. Eh.
- Dante-a sheep's milk cheese, aged 6 months. It was remarkably nutty with a hint of grass. I loved how it was crumbly at first taste but quickly melted in your mouth, ooh-la-la, what an experience. Suggested pairings were dried fruit and aged balsamic.
- Rhinette-A classic name in Fall cheese, washed in apple, this is a perfect choice for any get together this season. It suits most palates and goes really well with potatoes, apples and blue cabbage.
- Capricious- my favorite of the bunch, it's a cave-aged farmstead fresh and the name fits it perfectly. This aged goat packs a bit of a punch but it's reminiscent of parmesan so it's easy on the buds. I personaly liked pairing this with the apple mostarda over the Vlaskass, they went so well together. The sweetness of the apple smoothed the goaty bite. I personally love a strong goat cheese for those who need something a little more gentle, fruit would be a nice partner. Maybe even on a raisin bread? Delish.
- Dunbarton Blue- with most tastings you end on a strong finish so good ol' Blue is always there to greet us farewell. This particular blue is a cheddar style, it wasn't overpowering but just enough kick to make it fun. It was firmer then most blues and that made it particulary unique. I almost prefer this style over the classic soft blue cheese.
What a tasting! It was so much fun and my friends were so surprised by the portion and variety. I can't wait to see what Venissimo has to offer at their next tasting! I'll keep you posted.
Eat more cheese and talk to you all soon!
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