I thought for this week's GCF, I'd suggest a simple sandwich utilizing our fourth cheese from last night's class -- Daryl which is an eighteen month aged Gloucester style cheese available for two weeks of the year made by Tonjes Farm in Callicoon, NY. Of the four cheeses we tried, I think that this cheese will be the most successful when combined with other delectables and melted.
You really don't want to add too much to this sandwich though because the cheese is so fantastic on its own that too many toppings will mask its delicate and unique flavors. I think the best bread is something crusty like Gourmet Garage has a bread that is baked with beer, slightly darker in color than white flour breads. I believe it is called their Ale Bread, however I am blanking, but if you go to a Gourmet Garage location and inquire as to this bread, I am sure you won't have an issue finding it. This bread is nutty, crusty, flavorful but not too overpowering for the cheese, a perfect base for our sandwich. After placing some nice chunks of your Daryl on the bread, grab a nice golden delicious apple and slice it really thinly, top your cheese with a few slices. Next up, to add a savory note to the sandwich, saute half a shallot with some extra virgin olive oil and salt and pepper. Add this to the top of the apple. Then drizzle a few drops of walnut oil on top which will dial up the nuttiness of the sandwich and bring out the creamy, cheddary, barnyardy flavors of the cheese.
Go ahead and melt the sandwich and enjoy with a nice glass of chilled Coney Island Brewing Company's Albino Python. I guarantee you will enjoy it!
Have a good Friday folks!
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