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 I am always cautious of wines with lots of oak, and more so of smoked cheeses. Smoked cheeses often taste fake, like liquid smoke, and all you can taste is the smoke. But there are always exceptions to the rules, like Idiazabal, a firm Spanish raw sheep’s milk cheese (like Manchego) from the Basque region. Read more: Cheese and wine pairing: Idiazabal and Palarea 2005 Tinto  Rising star Chef Hugh Acheson talks about his new cookbook, his background and his love affair with wine and cheese. Read more: Interview with rising star Chef Hugh Atcheson from Empire State South  I was in Lower Manhattan heading to a small party, just 3 other people and me, and I hadn’t made it back home to Brooklyn and my cheese stash. I am “Cheeseguy” and obviously expected to bring cheese. So I popped in to Whole Foods Tribeca and threw down my lofty request: I need four cheeses for a party and have a $20 dollar bill. Read more: Buying four great cheeses at Whole Foods for under $20  I’m embarrassingly excited by all things food (and drink, obviously). Like a corner bakery wafting its wares down the street, ripe, fresh fruit beckons with its heady, fragrant scent; it basically jumps into the cart. But how do you know if it’s ripe for the eating, or stale and flavorless like styrofoam? My chef’s compilation of poking, prodding and sniffing for the best fruit. |
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