Last night we tried something a little different for Happy Hour...gotta keep those regulars on their toes! Instead of pairing three cheeses with three beers, we paired three cheeses with one beer. Using Cigar City's Jai Alai, we explored how one style of beer reacts differently to different styles of cheese. Forcing ourselves to think outside the box, we discovered some successful pairings in places we least expected to find them.
I started back to work this week after summer vacation, and believe me when I say: Grrrl needed a martini. That put me in the market for an after-work cheese, something strong enough to stand up to gin. Enter Pecorino di Pienza, a Tuscan sheep’s milk cheese that loves olives, cured meats, and, oh yes, martinis.
Many thanks to Gordon and Curt from Nodding Head Brewery for bringing three outstanding beers to play with. Of course, they seem to find themselves here every Wednesday night, regardless of brewery, so the only real difference is that they now stood on the other side of the counter. Anyway, onto the pairings.
Thank you so much for all you did to make our event a great success. Andy and Joe were wonderful (no surprise). These guys are not just caterers - they are intelligent, well-spoken and interesting people - and helpful in so many ways above and beyond the call. Example: we were having an audio-visual issue and Andy jumped right in and helped figure it out.
Hometown: Philly Years at Di Bruno Bros.: 14 Fave cheese of the moment: Anton’s Red Love. It’s a washed-rind, brie-style cheese from Germany, and it’s made by a guy named Anton. He named the cheese after his wife, who is a redhead. Pair it with a Riesling, and you have to spread it on Faragalli’s […]
Day four in Seattle was all about repeating to myself "I am not worthy, I am not worthy..." Our first class was a charcuterie tasting with the following quartet: Herb Eckhouse of La Quercia in Iowa, Christiano Creminelli of Creminelli Fine Meats in Utah, Paul Bertolli of Fra'Mani in California, and Armandino Batali from Salumi Artisan Cured Meats here in Seattle.
We kicked off the days festivities with our annual town hall meeting. A lively, informative session monitored by Steven Jenkins, we discussed and debated raw milk cheese and regulations, information availability, shipping strains and how to define terms like "farmhouse," "artisan" and "handmade." And you thought the ACS was all fun and games...
Yesterday's food-filled first day in Seattle concluded with an all-you-can-eat seafood display on the waterfront. Good friends from around The States and Europe spent the evening catching up, filling each other in on cheese discoveries, and marveling at the view.
How awesome is it that my “work” entails flying to Seattle, tasting America’s best cheeses, and commingling with fellow cheese nerds? This week Emilio and I are attending the American Cheese Society meetings, and I will post our daily activities right here. Try not to get jealous. With full appreciation for the irony, the first […]
If ever there were a “sensuous” category for cheese, Ardrahan just might rock top placement. It is, in a word, plush. Picture a round cushion of a cheese, give it a satiny gold finish and a rich texture, then meditate on this: peanuts, wild mushrooms, a whiff of pasture. It’s cheese nirvana.