Tuesday, February 26, 2013

Erin Go Bragh!

Beer and Cheese - BeerAdvocate

May your feet never sweat.
Your neighbor give you ne're a treat.
When flowers bloom, I hope you'll not sneeze.
And may you always have someone to squeeze.
                                 Irish blessing

We're all Irish on St Patrick's Day!
Ham and Cabbage,  Green beer and ofcourse Irish Cheese!  Some are a challenge to find but you should if you can. We've put together a plate of favorites.

St. Tola a mellow goat to start. Followed by Coolea an award winning cows milk, gouda style cheese which is mild and creamy which melts in your mouth. Ofcourse most if us know Dubliner, made from cows milk and aged 12 months with a sweet, nutty flavor that finishs with a bite similar to parmesan. Next is a favorite blue, Cashel Blue. Irelands first farmstead blue. Cows milk, this creamy mild blue is always a hit even to those who dont go for most blue cheeses. And finally we finish with a exciting washed rind cows milk, Adrahan, it has a pungent yet delicate flavor.

An interesting sidenote, the Burns Family also produces Adrahan Lullaby Milk. For my insomnia ridden friends, this milk is created in the animals sleep and collected in the morning, it contains higher levels of melatonin naturally.


Wednesday, February 20, 2013

Cheese of the Week: Etorki

Etorki Sheep milk, French Basque Cheese, Pressed Cheese

We are very in love with sheeps milk cheeses and Etorki is at the top of the list. Because of the high fat content in sheeps milk, your guaranteed a rich cheese. Etorki is a semi soft French Basque cheese that melts in your mouth.

Monday, February 18, 2013

The Tasting

This past. Friday we held our second tasting at Yolandes Bistro and Creperie, New Havens new dining jewel who features authentic French cuisine and an inspiring libation selection in a warm relaxing atmosphere. With Yolandes help we paired eight to die for cheeses with wine, beer and even cider! The cheeses we featured included some favorites such as Delice de Bourgogne, Cambozola Black Label paired with Angry Orchard Cider and Chinon Rose. The accompaniments also stole the show with Etorki with hazelnuts and Valdeon with sweet caramel sauce. Picking simple, pure pairings that intensify but not dampen the cheese flavor can be a challenge but we definitely hit the mark. Thanks to those who came!

Tuesday, February 5, 2013

Cheese. .a lot like love

People often ask me "Why Cheese"?  For me it was a natural progression, I've spent most of my adult life in food service. From culinary school to fine dining service I've done it all. I love people and I love cheese. Everything about cheese is a labour of love. From the care of the animals to the hands of the cheesemakers it is an unparalleled creative industry that never stops growing.

So with Valentine's Day upon us I can think of nothing that says romance like cheese.  Thats why I had to have my monthly tasting then. So theres no cheese I don't find sexy but here's two offerings that definitely deliver.

Delice de Bourgogne. This french, triple cream is sin itself. Cows milk with a m ushroomy rind and a rich, buttery flavor.

Pont l' Eveque. Also from France this cows milk is savory and rich like love should be. Creamy and grassy with fruity undertones and a washed rind that delivers a full bodied delight.

Thursday, January 31, 2013

SuperBowl Eats

This Sunday or Testosterone Day as some might call it and i'm not just talking men, football brings the beast out in all of us! Let me just say i am saddened that my Giants didnt make it but im for the 49ers. My wife is for the Ravens, basically for the trash talking but thats another story. Ofcourse there will be Beer and Nachos! Being a cheese guy i just cant face the idea of processed cheddar on my nachos, so ive scoured the web and tested recipes, i'm not a cook and this recipe i loved is easy and delicious..Chirozo and Manchego Nachos. I also saw quite a bit with different cheeses such as Blue and Feta but honestly i don't see it. Another idea that inspires me is Gruyere and Cabot Clothbound. Enjoy! About.com: http://cookingallweekend.blogspot.com/2012/07/chorizo-manchego-nachos.html

Tuesday, January 29, 2013

The Path

So alot has happened since i last posted. In addition to my full time gig at Elm City Market i also got the oppurtunity to be involved in a new restaurant Yolandes Bistro and Creperie, who serves French Fare and a extensive French Wine list. In December we started holding classes/tastings there which is our dream and proved fun as well. This month we are celebrating Love with eight Sensual Cheeses and Wine pairing, complete with entertaining history, profiles of the cheeses and the wines. So come join us February 15, click the link below for tickets Brown Paper Tickets

Tuesday, July 31, 2012

Raw Revolution

Raw milk, pasteurised, unpasteurised, ...Whats the difference? Hey, is Raw milk even legal? Come join our August installment of "Cheese 101" where we discuss and taste raw and pasteurised cheeses. The last few years have seen a raw milk/raw food movement like never before. We will taste the the differences and discuss the ins and outs of the milk controversy. Come join our tasting where we will feature raw and pasteurized cheese from America and beyond.