Gosh I cannot quite believe that it is the end of 2012, this year has zoomed by! There was Thailand in February, Vermont in July, Majorca, London, and the Loire Valley in August, the Marine Corps Marathon in October and plenty of other amazing experiences. 'Twas definitely a full year of success, laughter, adventures, good times and more.
To toast goodbye to 2012 and ring in 2013 with the pop of a champagne cork and a touch of fabulous decadence, Fromagical would like to recommend a selection of three of my favorite special occasion cheeses! Each of which will go excellently with the requisite
On New Year's Eve, you must have something infused with truffles to go with that fabulous sequined cocktail dress you have on and that flute of champagne in your hand. With the bubbly toasty exuberance of the Champagne, you need a morsel of California's own Truffle Tremor of course! Bloomy rinded, soft ripened, aged goat's milk cheese infused with morsels of black truffles throughout the paste. Delicate yet dynamic, milky and lactic yet rustic and earthy, with a pillowy cakey mushroomy mouthfeel and an overall brightness, this is the perfect pairing for your glass of bubbles.
Up next....
Did you know that in Italy they believe red under garments to be a symbol of good luck in the New Year? In honor of this belief my second choice is Crocodile Tear crafted by Capriole Farms in Greenville, Indiana. An aged goat's milk pear or cone shaped teardrop that has been dusted with paprika during its aging process. Tangy, chalky, citrusy and milky with a rustic, spicy, aromatic bent, this little morsel is just the cat's meow with a glass of bubbles.
And lastly...
In Eastern cultures, circular and round food items are meant to symbolize good luck and full happiness so of course one should enjoy a morsel of the round wheel of Ewe's Blue crafted by Old Chatham Sheepherding Company in Old Chatham, New York. Crafted in the traditional Roquefort style, this aged sheep's milk blue is spicy and piquant yet round and creamy -- the perfect melange of flavors to kick off the new year!
Fromagical wishes you all the best for 2013!
Showing posts with label Ewe's Blue. Show all posts
Showing posts with label Ewe's Blue. Show all posts
Monday, December 31, 2012
Monday, July 16, 2012
Day 859: Beach time cheese
What to bring to a friend's house for a weekend at the beach?
Cheese of course! American artisanal cheeses definitely! In planning the selection of three cheeses to bring, I thought why not tap into the newly developed American artisanal focused cheese program rolled out by Artisanal. So what did I choose based on the knowledge I had about the taste preferences for my audience?
First off was Grassias hailing from Paula Lambert's Mozzarella Company in Texas. A mixed cow and goat's milk cheese wrapped in lemon grass leaves - it is light and flavorful yet aromatic, tangy and earthy. The perfect young fresh creamy cheese for a summertime get together.
Then there was Tarentaise crafted by Thistle Hill Farm in Vermont. A firm aged organic cow's milk cheese modeled on the classic French alpine style cheeses like Abondance. Tarentaise is nutty, buttery, butterscotchy, caramelly, rustic, earthy, and grassy -- an excellent partner for a glass of Cotes du Rhone or even an IPA. Tarentaise is that sort of cheese that is warm and comforting yet light and flavorful -- perfect in winter or summer months.
And lastly there was Old Chatham Shepherding Company's Ewe's Blue. Made in the traditional style with sheep's milk, this local upstate New York blue is creamy and spicy but piquant and rustic -- it can appeal to the blue cheese amateur or the blue cheese lover alike. Ewe's Blue is truly infused with its local terroir and is definitely one of the best local blue cheeses I have had.
Overall an excellent selection of American artisanal cheeses for a great beach weekend! I look forward to trying the full offerings in Artisanal's new American plan.
Cheese of course! American artisanal cheeses definitely! In planning the selection of three cheeses to bring, I thought why not tap into the newly developed American artisanal focused cheese program rolled out by Artisanal. So what did I choose based on the knowledge I had about the taste preferences for my audience?
First off was Grassias hailing from Paula Lambert's Mozzarella Company in Texas. A mixed cow and goat's milk cheese wrapped in lemon grass leaves - it is light and flavorful yet aromatic, tangy and earthy. The perfect young fresh creamy cheese for a summertime get together.
Then there was Tarentaise crafted by Thistle Hill Farm in Vermont. A firm aged organic cow's milk cheese modeled on the classic French alpine style cheeses like Abondance. Tarentaise is nutty, buttery, butterscotchy, caramelly, rustic, earthy, and grassy -- an excellent partner for a glass of Cotes du Rhone or even an IPA. Tarentaise is that sort of cheese that is warm and comforting yet light and flavorful -- perfect in winter or summer months.
And lastly there was Old Chatham Shepherding Company's Ewe's Blue. Made in the traditional style with sheep's milk, this local upstate New York blue is creamy and spicy but piquant and rustic -- it can appeal to the blue cheese amateur or the blue cheese lover alike. Ewe's Blue is truly infused with its local terroir and is definitely one of the best local blue cheeses I have had.
Overall an excellent selection of American artisanal cheeses for a great beach weekend! I look forward to trying the full offerings in Artisanal's new American plan.
Monday, June 4, 2012
Day 833 : Fast, Easy, Fresh Meals for One
Tonight is a perfect night for a glass of red wine and something warming, right? Despite the fact that it is apparently June it barely feels like its the beginning of May.
How about a warm salad to comfort you from the inside out? What goes into our salad tonight you might be wondering?
Farro -- found at Fairway, Whole Foods, and pretty much any specialty store
Arugula
Caramelized Onions
Garlic
Roasted Beets
Parsley
Walnuts
Old Chatham Sheepherding Company's Ewe's Blue -- A New York State sheep's milk blue that is creamy and round with nice tangy piquant notes and the perfect spicy counterpart to your nutty, vegetal, aromatic salad.
Aged Balsamic Vinegar
EVOO
Sea Salt
To assemble this salad start by preheating your oven to 350 degrees and chopping up your beets. Toss with some EVOO, chopped up garlic, parsley, and sea salt. Roast for approximately forty minutes or until tender. While your beets are cooking, boil a pot of salted water to cook your farro. Cook the farro in the same manner as you cook rice. With those two cooking, grab a saute pan and and dice up a half of an onion and cook with EVOO over low heat till caramelized. Just before the onions are finished, toss in a handful of chopped parsley and a 1/3 of a cup of roasted walnuts. Blend together over low heat for approximately three to five minutes. Take this mixture and combine with your cooked farro. Let sit while you are waiting for the beets to finish. Next up combine everything together -- mix in your beets, a handful of arugula for that green aromatic kick and of course your blue cheese. Top with a small drizzle of EVOO and aged Balsamic Vinegar. Enjoy with a medium bodied red, perhaps a Cotes du Rhone.
How about a warm salad to comfort you from the inside out? What goes into our salad tonight you might be wondering?
Farro -- found at Fairway, Whole Foods, and pretty much any specialty store
Arugula
Caramelized Onions
Garlic
Roasted Beets
Parsley
Walnuts
Old Chatham Sheepherding Company's Ewe's Blue -- A New York State sheep's milk blue that is creamy and round with nice tangy piquant notes and the perfect spicy counterpart to your nutty, vegetal, aromatic salad.
Aged Balsamic Vinegar
EVOO
Sea Salt
To assemble this salad start by preheating your oven to 350 degrees and chopping up your beets. Toss with some EVOO, chopped up garlic, parsley, and sea salt. Roast for approximately forty minutes or until tender. While your beets are cooking, boil a pot of salted water to cook your farro. Cook the farro in the same manner as you cook rice. With those two cooking, grab a saute pan and and dice up a half of an onion and cook with EVOO over low heat till caramelized. Just before the onions are finished, toss in a handful of chopped parsley and a 1/3 of a cup of roasted walnuts. Blend together over low heat for approximately three to five minutes. Take this mixture and combine with your cooked farro. Let sit while you are waiting for the beets to finish. Next up combine everything together -- mix in your beets, a handful of arugula for that green aromatic kick and of course your blue cheese. Top with a small drizzle of EVOO and aged Balsamic Vinegar. Enjoy with a medium bodied red, perhaps a Cotes du Rhone.
Subscribe to:
Posts (Atom)