Wine and Cheese Garden aka "The Macon”

Some of my friends might complain that I try to “teach” them things too often. But when it comes to “teaching” them about wine and cheese pairings they are most eager to learn. Visiting my dear friend Stephanie, I decided to bring a cheese plate with appropriate pairings. My friend Macon would also be there who had given me a brilliant idea a few weeks prior. Create a “Wine and Cheese Garden.”

The history behind it is that the three of us went to college together and used to love to go the Gilded Otter in New Paltz, NY to get the “Beer Garden.” We would sit there, each ordering a beer garden (or 2) and each drinking it in a different way. Stephanie, finishing an entire taste of one type of beer before going on to the next and Macon taking a small sip out of each and going around the circle as many times possible. What we all did the same was stumble out, full of giggles. Whenever we go back to visit, we always make a stop at the Gilded Otter for their “Beer Garden.” So now it was time to make a “WaCG.”

I wanted to travel the world with this garden and introduce them to wine and cheese they had never experienced before. We started off (left to right in photo) with a fresh Mozzarella from Casa Della Mozzarella in the Bronx. They are world renowned for their mozzarella and it is obvious why. Wet, clean, fresh and light, this mozzarella is what all mozzarellas should be like. I paired it with a clean fresh Prosecco, which turned out to be the groups least favorite pairing. After one bite of the mozzarella they became very bias towards the wine. Me, I liked it.

Next was the Bocconcino di Pura Capra (bocconcino means “little mouth” in Italian). From Piedmont, this small white disc, made from goats milk has a bloomy rind, with a buttery and melting pate. This was one was a big hit especially when tried with the 2004 Langhe Arneis white wine (also from Piedmont) that it was paired with.

Third was an aged Mahon from Spain. At this point people started really getting the hang of this and were giving a lot of feedback. Jonas stated, “My palate has been touched!” which sent the crowd rolling. A tad bit crumbly, dry and grainy, the Mahon left notes of sharp butterscotch. This cheese we had with a Campo Viejo Tempranillo. Absolutely mouth-watering! I am considering writing to Willy Wonka and telling him to get a Tempranillo river and to screw the chocolate one.

Last, but certainly not least in any way was the Roquefort. Covered in blue mold, this aged cheese was extremely creamy and potent. The strength of the cheese alarmed Dave, which put him off of it immediately. Definitely not the groups favorite cheese, however it did show a clear progression of milk types. This was paired with a sweet French Sauterne which balanced out the strength of the cheese.

This was a really great way to educate myself and my friends about cheeses. A fantastic time was had by all and we are planning the next one for the near future.

Eat Your Fruit!

With all the wine and cheese I consume it is important to make sure I get my fruit intake.

For anyone who enjoys cheese and wine then I have found the olive for you! Castelvetrano olives are an Italian olive from Sicily. Their beautiful bright green skin gives a fresh look, while their darker green flesh is meaty, soft with the perfect amount of saltiness. My favorite place to buy them is at Teitel Brothers on Arthur Avenue in the Bronx. They scoop and scoop and scoop into a plastic bag until you say, “Stop!” My co-workers and I then rip the bag open, while everyone fights to get their hands on the “last olive” while moaning about how good they are (as if it’s the first time they’ve had them). The price is never too expensive and the olives are consistently luscious.

Gewürztraminer. (Or are you just happy to see me?)

So it seems that in the cheese world, Gewürztraminer is a popular pairing wine. Never having had it, I decided it was time to change that and so I went to Westchester Wine Warehouse and picked up a bottle of the Duckwalk’s Aphrodite Late Harvest Gewürztraminer. Typically from Germany, this Gewürztraminer is from none other than Long Island, NY. Keeping it local and getting to try this wine makes me very happy.

After work, I went home opened the bottle and put on Top Chef. As soon as I opened the bottle, the strong smell of honeysuckle created intense nostalgia of being a children and putting the small flower under our chins to see whether one liked butter or not. Sweet but not too sweet, this wine should be drank with dessert or cheeses (or in my case alone).

* The bottle is also very beautiful. When I am finished I am looking forward to making it a one bud vase.
** Suggestive cheeses to pair with this wine are: Munster Gerome, Great Hill Blue, Jasper Hill Winnimere, Appenzeller and Vacherin Mont d’Or.

"The Munsters"

I can't deny that whenever I find myself at the deli counter at the nearest Stop and Shop I always choose Munster to go with my Turkey and whole wheat sandwiches. The yellow painted border surrounding the perfect square of shiny white reminds me of my favorite Power Point template. When the woman behind the cheese counter recommended this new Munster Géromé I had to take her professional (and always wonderful) recommendation.

Munster Géromé (zay-ROW-May) is one of France's oldest cheeses. It also smells like one of France's oldest cheeses. The yellow rind on this cheese is not sprayed on, like the one made by Boars Head, but washed with brine, creating a very sticky surface. It has a meaty and robust flavor with a slight lemon tang. Made from the Alsace and Vosgiennes cows milk, Munster Géromé has a high protein content. I wish I knew that when I was six years old and would have substitute it for the large glass of milk my parents made me drink with dinner.

In reading about this cheese, it is said that it should be enjoyed with cumin seeds and a sweeter more floral white wine. I found myself drinking this with a 2005 William Randell Shiraz. I should have probably stuck with a Riesling or Gewürztraminer, but this was definitely one wine that should be drank before dying. The wine, cheese and company were so pleasant, the small mistake in the pairing didn't cause the slightest problem.

So, after this cheese tasting, I conclude that the Munster in the supermarket still has its place on my turkey sandwiches, but the Munster Géromé is a cheese not to be reckoned with.

Local, Check. Artisanal, Check. Delish, Check.

It feels great to support anything local. This Sundays cheese plate consisted of two cheeses from right here on the east coast.

The first was Hooligan from Colchester, Connecticut. This wash-rind cow cheese is bathed twice a week in brine giving it a pungent aroma and a bright orange rind. It's a little stinky but absolutely delicious. The cheese is also free of hormones, antibiotics and the cows are allowed to graze freely with a rich diet of fresh grass. Lucky cows. Is there an extra room at the Cato Corner Farms?

The next was one of the best Chevre's I had in a long time. Coming from the Seal Cove Farm in Lamoine, Maine this fluffy, creamy cheese was good enough to be eaten off a finger (or two). Rolled in dill and garlic and schmeared on a mini rosemary and fig flatbread, you have yourself a wonderful end to the week. This short tour of some great cheeses inspires me to take a cheese trail in the Connecticut/ Vermont area as soon as the weather gets better. Can anyone reccomend a farm in that area?

Opa!

For me, cheese is always memorable and when it comes to the Saganaki at Niko's Greek Taverna in White Plains, the experience is truly unforgettable. The Greek cheese known as Kasseri is sliced thin, layered and boiled to near perfection. When scorching hot, brandy is poured on top and lit on fire. On a good day, "Opa!" is hollered and cheered throughout this quaint and charming family-owned taverna.

The Saganaki is then distinguished with a lemon and ready to be enjoyed (or in my case devoured). This salty and aromatic pile of goodness must be eaten right away to maintain its soft texture. For only $9, you get a hot meal of CHEESE, warm grilled pita bread and marinated black olives. Thank God for the Greeks.

I like to drink a Moschofilero, Boutari with Saganaki. It is very well-balanced and has melon and citrus undertones. A wonderful every day white wine and a great buy.


Niko' Greek Taverna
287 Central Avenue
White Plains, NY
http://www.nikostaverna.com/

Buzzed On Cheese

There's nothing better than when cheese and spirits meet and become one. Today for lunch I am enjoying a cheese that has a washed rind, meaning, during its aging period, it is washed with brine (salt water), beer, wine or spirits. This cheese is named Chimay, after the beer that it is washed with. Chimay, Belgium and its monasteries are known to be the origin of most washed rinds and where Chimay cheese and beer are made (gotta love those monks). Their motto is "A beer brewed with knowledge is tasted with wisdom." I'm sure the same applies to the cheese. The stinkiness of this cheese is matched by an intense full-flavor and pungent aroma. Crack open bottle of Chimay and let the wisdom seep in. It's a whole lot better than going to church.

Pretty Pretty Cheese Plate, Please!

At one time I only used to scout out restaurants that had french onion soup (for the Gruyere) or Cobb salads (for the Gorgonzola). Now I search high and low for restaurants with cheese plates. More and more are adding them to their menu for either a first course or dessert. Wherever they are or for any course, I order. Last night I went to Peniche in White Plains, knowing that they have a cheese plate and again researching for this tapas party. Oh, and it was my boyfriends' birthday. We decided to try three of the cheeses. We started with the Roncal which was a little nutty with a semifirm texture. Extremely similar to a Pecorino Toscano, it was nothing to go crazy for. Pass the Porron. Next was the Los Beyos cheese from Spain. To the eye it seemed dry, crumbly and chalky, but after trying it, this cows milk cheese is tangy and becomes more and more creamy as it almost dissolves in your mouth. Pass the Porron. Lastly was the Afuega'l Pitu. When it came out on plate I thought to myself, "I thought I left the Velveeta at college!" I couldn't have been any more mistaken. Made from Frisian cows, this semisoft, bright orange cheese is given a good rub down with paprika, leaving a "Zing!" in the back of your throat. It should be drank with a bold red, which is never too far away from me and a pass of the Porron. Good thing we don't live too far.

The Porron

Peniche Tapas Restaurant
175 Main Street
White Plains NY




www.penichetapas.com

It's Gorgonzola. It's Cabrales. No...It's Queso Clara.

Some people bring a nice apple pie or a sweet chocolate cake when invited to someones house for dinner. I, bring cheese. On my way to my parents house last night for a nice dinner, I stopped by Whole Foods to "see" what new cheeses they had. In preparation for a future tapas party, I have been obsessed with Spanish cheeses, trying as many as possible to see which are mucho delicioso. I bought a small piece of Queso Clara from Leon, Spain. Coming from the same type of goat (Murciana goats) as Murcia al Vino a.k.a. The Drunken Goat, I was surprised at the difference between the two and how similar it was to a Cabrales or Gorgonzola. Being someone who used to say I wished I could bathe in blue cheese dressing, I was a little disappointed in the Queso Clara. The '98 Tempranillo Riserva was a nice complement to the tangy and saltiness of the cheese, but could have been drank alone or with just about anything.

The Last Cheese

On my way to see Cirque du Soleil, I stopped off at Artisanal Fromagerie-Bistro-Wine Bar for a wonderful dinner. While looking at the menu and enjoying a smooth, rich glass of a Tempranillo Rioja we ordered the cheese plate. Starting off with the bloomy, buttery and fluffy Fougeros (pronounced FOO-zher-roo), the rest of the dinner had a hard time keeping up with the cheeses complexity and aromatic flavors. The restaurant sells all of the cheeses they have on their menu, so of course, I had to buy a piece to share with the people I love. The second time I had it, I enjoyed it with a glass of sparkling Cuvee. I think the Cuvee was a better choice with the Fougeros, complementing and not overpowering the richness of both. Keeping with tradition, a piece of fern is placed on every wheel of cheese. Yum!

FIGuring It Out

I recently enjoyed a wonderful lunch at Nessa in Port Chester, NY. It was the holiday season and the restaurant was one of the most festive (in a tasteful way) that I have seen. Nessa focuses on small plates, including bruschettas, tramzezzini and panini. We decided to do a little of everything. Our waiter recommended the fig with prosciutto and fresh ricotta. It was sooo yummy I wanted to share it with everyone. So Christmas Eve, I made my own rendition of it with Calabrian figs (which I caramalized) that I picked up at the Bedford Cheese Shop in Williamsburg, Brooklyn and fresh ricotta and prosciutto from Dante's Deli in White Plains. Definitely a crowd pleaser.