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Is there a better-named cheese out there to pair with wine? Not sure, but it would also pair with a porter-style beer. It’s a full-bodied, cheddar-style, cow’s milk cheese is rubbed with a Turkish grind of South American, Central American, and Indonesian coffee beans as well as some aromatic lavender buds. Read more: Amazing cheese: Beehive Cheese Company “Barely Buzzed” Part 2 in a series. NYC cheese consultant Raymond Hook chatted with Giacomini family from Point Reyes Farmstead Cheese. In this segment, they talk about what wines pair best with their blue cheese and where they see the American farmstead cheese business headed. Read more: Interview with Giacomini Family at Point Reyes Farmstead Cheese – part 2 NYC cheese consultant Raymond Hook chatted with Jill Giacomini Basch, Karen Giacomini Howard, Diana Giacomini Hagan and Lynn Giacomini Stray from wildly successful Point Reyes Farmstead Cheese. Based in northern California, this family-owned company has inspired American consumers and dairies alike. Read more: Interview with Giacomini Family at Point Reyes Farmstead Cheese A wine like this needs a strong cheese to stand up to the big flavors, but not overpower them. This wine is a perfect match for Reblochon, a great cow’s milk cheese from the Savoie region of France. Read more: Wine and cheese pairing: Reblochon with Hogue Genesis 2007 Meritage Soft, elegant wines like pinot noir pair well with blended goat and cow’s milk cheese like Kunik from New York’s Nettle Meadow Dairy. Read more: Wine and cheese pairing: Elegant pinot noir and Nettle Meadow Kunik I have been a fan of Malbec for a while, usually from Argentina. But I like French Malbecs from Cahors a lot. I think Bleu d’Auvergne would be an ideal match. This is a cow’s milk blue cheese from Auvergne region in France, just north and east of where Clos la Coutale is made. Read more: Wine and Cheese pairing: Bleu d’Auvergne and French Malbec Is it cream? Is it cheese? I have been in the cheese business for 25 years and when Taylor asked this question recently, I wasn’t sure if my answer was right. So I polled a few of my cheese buddies to ask them and get a recommendation for a good cream cheese. Read more: Is cream cheese really a cheese? Professionals weigh in Interview with Edgar Gordon, Cheesemonger at Rainbow Grocery Cooperative in San Francisco. He talks about his upcoming book, his favorite beer and cheese pairings and the future of American cheese. Read more: Gordon Edgar: Rainbow Grocery cheesemonger, life on the wedge Tia Keenan is a Chef Fromager and food consultant based in New York City. In 2007, with a decade of NYC restaurant experience behind her, Keenan opened Casellula Cheese and Wine Café, a pioneering cheese bar, featuring a rotating selection of 40 international artisan cheeses paired with more than 60 unique wines and inventive condiments. Her work earned Casellula an Honorable Mention in the 2009 Michelin Guide. Previously, Keenan helmed the cheese program at Michelin-starred restaurant The Modern, at the Museum of Modern Art. With her unorthodox approach to the cheese plate, Keenan creates a new flavor “language” for cheese and contributes her distinctive vision to the burgeoning American artisan cheese revolution. Read more: Tia Keenan: Fromager and cheese lover changing the scene in the City 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 |
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