In honor of Christmas Eve and the fabulous gathering of friends and family this afternoon, Fromagical supplied a selection of special and seasonal cheeses. What were they you might be wondering?
Cheese number one was Torus, the superstar cheese that I wrote about in my last blog. This combination / collaboration with Vermont Butter & Cheese and Murray's is the most uniquely creamy, unctuous, chalky, citrusy, bright, mushroomy, rustic round cheese. A holiday celebration in a morsel!
Cheese number two was Little Big Apple infused with black truffles. Murray's cheese takes a Champlain Valley triple cream roundelle and infuses the center with black truffles here. What you get is fabulously sensual creamy milky cheesy paste paired with the rustic earthiness of the truffles. This is a black tie cheese that goes perfectly with that celebratory glass of bubbles you are enjoying on this holiday.
Cheese number three was Cocoa Cardona, which was featured on day 944 and is found at Beecher's Cheese. A firm aged goat's milk cheese that is rubbed with cocoa powder in the course of its aging process. The result? A rustic and earthy yet sweet and flavorful cheese that is the perfect balance of chocolaty cheesy goodness. Crisp, tangy, citrusy and classically goaty paste is paired with the most unique cocoa exterior.
The final cheese, cheese number four was Barden Blue, Consider Bardwell's newest release. Think cheddary paste combined with a classic blue cheese spicy piquance. Firm and biting, yet crumbly and flavorful. This is the sort of cheese that is absolutely perfect with your after dinner drinks, port perhaps?
Overall a selection of truly special cheeses for this truly special day.
Fromagical wishes you all a very Merry Christmas!
Showing posts with label VBC. Show all posts
Showing posts with label VBC. Show all posts
Monday, December 24, 2012
Saturday, December 22, 2012
Day 947 : Torus
Introducing Torus, created by Adeline Druart of Vermont Butter and Cheese specifically for Murray's Cheese.
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This donut or otherwise known as couronne (crown) shaped disk of aged goat's milk cheese has arrived just in time for the holidays! Named after the geometric term for the ring shape of the cheese, Torus surely wows -- a unique partnership between one of my favorite Vermont creameries and one of the major cheese shops in New York. Vermont Butter and Cheese crafts this geotrichum rinded pasteurized goat's milk donut that is then aged in the cellars at Murray's for anywhere between two and four weeks.
Dense, creamy, unctuous with a mushroomy, rustic, earthiness and the perfect balance of sweetness and saltiness, Torus does not disappoint. The rind has the most fabulous texture that just melts in your mouth and coats every crevice, enjoy with a nice glass of Cava this holiday season.
Nothing says holiday hostess gift better than a cheese in the shape of a donut crafted by the brilliant minds behind Murray's Cheese and Vermont Butter and Cheese.
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This donut or otherwise known as couronne (crown) shaped disk of aged goat's milk cheese has arrived just in time for the holidays! Named after the geometric term for the ring shape of the cheese, Torus surely wows -- a unique partnership between one of my favorite Vermont creameries and one of the major cheese shops in New York. Vermont Butter and Cheese crafts this geotrichum rinded pasteurized goat's milk donut that is then aged in the cellars at Murray's for anywhere between two and four weeks.
Dense, creamy, unctuous with a mushroomy, rustic, earthiness and the perfect balance of sweetness and saltiness, Torus does not disappoint. The rind has the most fabulous texture that just melts in your mouth and coats every crevice, enjoy with a nice glass of Cava this holiday season.
Nothing says holiday hostess gift better than a cheese in the shape of a donut crafted by the brilliant minds behind Murray's Cheese and Vermont Butter and Cheese.
Thursday, April 26, 2012
Day 802 : Edible Manhattan's Good Dairy at Openhouse Gallery
Good Dairy at Openhouse Gallery was an event I was super looking forward to and one that I publicized on the blog because the idea of promoting local cheeses, milks, butters, ice creams, spirits, wines, and beers is right up Fromagical's alley. A celebration of all things local!
Walking in to Openhouse Gallery a little after 6pm, I was pleased to see that there was a nice crowd of people -- not overcrowded yet -- a mixture of industry people, NYC foodies, randoms, and more.
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What was nice was that at the majority of the tables they had prepared little tasting plates so that you could really taste through their offerings. This was not the case across the board but at many places it was.
The first table I saw was VBC -- Vermont Butter and Cheese -- who are one of my favorite Vermont based creameries. They had their award winning line of Cremont, Bijou, Bonne Bouche, Coupole, Chevre and their cultured butter on display with tasting plates set up of each. I'm somewhat partial to their cheeses with Coupole probably being my favorite.
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Next to VBC was Saxelby Cheesemongers' table with a huge heaping mound of Cabot Clothbound Cheddar. Saxelby as many of you know is a big proponent of American artisanal cheeses and although I love Cabot Clothbound, I think it would have been nice to have a selection of their favorite springtime cheeses but I guess they went with a tried and true standby which for a crowded tasting was probably the ideal way to go.
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Following Saxelby was Brooklyn Gin with a summery riff on a carbonated Collins cocktail, light on the botanicals, full on the flavor, and with plenty of sparkle.
On the other side of the first space was Nancy's Cultured Dairy and Soy with by far the best cottage cheese I have had in a very long time. There were samples of the Greek yogurt as well which did not wow in the way the cottage cheese did.
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Next to them was New Jersey's own Valley Shepherd creamery with a tasting plate of sheep's milk yogurt, a crostini of sheep's milk ricotta topped with honey and lastly a morsel of Melter Skelter, an aged raw Jersey cow's milk snacking cheese. I adore Valley Shepherd's line of aged sheep and cow's milk cheeses and would have liked to see more of those however the young fresh cheeses are quite seasonal.
Moving down the stairs to the main room there was Wolffer wines and Kelso beer along with an Organic Valley yogurt stand complete with granola and chopped fruits. Next to the Organic Valley stand was a Whole Foods table featuring their four cheese bread topped with chive butter -- springy and seasonal.
I did find it unusual that Whole Foods was present at a tasting of this nature as you don't tend to see them at smaller local tastings but they are big supporters of local products so I reckon it makes sense.
Also in this room was the Vanderbilt, a Brooklyn based restaurant that was serving Chocolate Pudding Pops topped with sea salt -- all decadence and richness here! There was also A Chocolate Room table serving Fresh Mint Chip Ice Cream from Rockhedge Herb Farms with 72% Belgian Chocolate chunks.
Also in the main room was Stinky Brooklyn with a display of English Farmhouse cheeses and a grilled cheese that unfortunately underwhelmed. However they were the only table to do a grilled cheese which was a nice refreshing change from the other room temperature tastes. Their cheese selection was fantastic.
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Next to Stinky Brooklyn was Murray's Cheese - impossible to do a local cheese event without them there! What did they have on display? Salva Cremasco, Caromont Farm's Bloomsbury and Blanc Bleu Tambour -- all from their line of cave aged cheeses sliced and on display to taste. They also had a Currant Custard and Cherry Tree tonic from White Cow Dairy. A great selection of firm, barnyardy cheeses with a bright citrusy springtime punch.
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Moving into the last room with by far my favorite morsel of the evening served by Lucy's Whey which was a baguette crostini topped with Keeley's Cheese Company's washed rind stinker, Across the Pond and two little morsels of pickle. Simple yet elegant, flavorful yet refined, bold and wonderful.
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Also in the back room was Momofuko Milk Bar's Cornflake Chocolate chip cookies and cereal milk. Disclaimer - I am not a big milk fan but wow Momofuko's milk tasted exactly like the remnants of cereal -- spot on job guys! Warming and comforting and a definite throwback to simpler days.
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Moving on to Orwasher's Bakery and then Five Acre Farms with a selection of their locally produced milks and hand churned butter. Last stop in the back room was Hudson Whiskey's milk punch.
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Overall an awesome event showcasing local dairy, wine, beer, spirits and more. A great way for people to become familiar with farmers and cheesemakers! Here's to many more fun local tastings to come!
Walking in to Openhouse Gallery a little after 6pm, I was pleased to see that there was a nice crowd of people -- not overcrowded yet -- a mixture of industry people, NYC foodies, randoms, and more.
What was nice was that at the majority of the tables they had prepared little tasting plates so that you could really taste through their offerings. This was not the case across the board but at many places it was.
The first table I saw was VBC -- Vermont Butter and Cheese -- who are one of my favorite Vermont based creameries. They had their award winning line of Cremont, Bijou, Bonne Bouche, Coupole, Chevre and their cultured butter on display with tasting plates set up of each. I'm somewhat partial to their cheeses with Coupole probably being my favorite.
Next to VBC was Saxelby Cheesemongers' table with a huge heaping mound of Cabot Clothbound Cheddar. Saxelby as many of you know is a big proponent of American artisanal cheeses and although I love Cabot Clothbound, I think it would have been nice to have a selection of their favorite springtime cheeses but I guess they went with a tried and true standby which for a crowded tasting was probably the ideal way to go.
Following Saxelby was Brooklyn Gin with a summery riff on a carbonated Collins cocktail, light on the botanicals, full on the flavor, and with plenty of sparkle.
On the other side of the first space was Nancy's Cultured Dairy and Soy with by far the best cottage cheese I have had in a very long time. There were samples of the Greek yogurt as well which did not wow in the way the cottage cheese did.
Next to them was New Jersey's own Valley Shepherd creamery with a tasting plate of sheep's milk yogurt, a crostini of sheep's milk ricotta topped with honey and lastly a morsel of Melter Skelter, an aged raw Jersey cow's milk snacking cheese. I adore Valley Shepherd's line of aged sheep and cow's milk cheeses and would have liked to see more of those however the young fresh cheeses are quite seasonal.
Moving down the stairs to the main room there was Wolffer wines and Kelso beer along with an Organic Valley yogurt stand complete with granola and chopped fruits. Next to the Organic Valley stand was a Whole Foods table featuring their four cheese bread topped with chive butter -- springy and seasonal.
I did find it unusual that Whole Foods was present at a tasting of this nature as you don't tend to see them at smaller local tastings but they are big supporters of local products so I reckon it makes sense.
Also in this room was the Vanderbilt, a Brooklyn based restaurant that was serving Chocolate Pudding Pops topped with sea salt -- all decadence and richness here! There was also A Chocolate Room table serving Fresh Mint Chip Ice Cream from Rockhedge Herb Farms with 72% Belgian Chocolate chunks.
Also in the main room was Stinky Brooklyn with a display of English Farmhouse cheeses and a grilled cheese that unfortunately underwhelmed. However they were the only table to do a grilled cheese which was a nice refreshing change from the other room temperature tastes. Their cheese selection was fantastic.
Next to Stinky Brooklyn was Murray's Cheese - impossible to do a local cheese event without them there! What did they have on display? Salva Cremasco, Caromont Farm's Bloomsbury and Blanc Bleu Tambour -- all from their line of cave aged cheeses sliced and on display to taste. They also had a Currant Custard and Cherry Tree tonic from White Cow Dairy. A great selection of firm, barnyardy cheeses with a bright citrusy springtime punch.
Moving into the last room with by far my favorite morsel of the evening served by Lucy's Whey which was a baguette crostini topped with Keeley's Cheese Company's washed rind stinker, Across the Pond and two little morsels of pickle. Simple yet elegant, flavorful yet refined, bold and wonderful.
Also in the back room was Momofuko Milk Bar's Cornflake Chocolate chip cookies and cereal milk. Disclaimer - I am not a big milk fan but wow Momofuko's milk tasted exactly like the remnants of cereal -- spot on job guys! Warming and comforting and a definite throwback to simpler days.
Moving on to Orwasher's Bakery and then Five Acre Farms with a selection of their locally produced milks and hand churned butter. Last stop in the back room was Hudson Whiskey's milk punch.
Overall an awesome event showcasing local dairy, wine, beer, spirits and more. A great way for people to become familiar with farmers and cheesemakers! Here's to many more fun local tastings to come!
Friday, January 27, 2012
Day 717 : TGIF Pairing
Thrilled that the week is over?
In the mood for a nice Guinness? Something with weight and body to it after the long week? The dark and fantastically thick beer full of coffee, chocolate, rustic smokey flavors is the perfect drink on this grey rainy day I think.
What to pair with it?
It is tough to pair with stouts and porters because their flavor profiles are so in your face that you don't actually want to go the big bold cheese route, in fact you want to go the creamy, slightly sweet, round route.
So why not one of my favorite Vermont cheeses?
Cremont!
A mixture of goat's milk, cow's milk and fresh Vermont cream, this cheese melts in your mouth in all the right sorts of ways. Bright and milky with a light grassy citrusy sweet finish, it is the perfect yet unsuspecting pairing partner! This mixed milk creamster will cut through the weightiness of the beer in all the right sort of ways and with a handful of walnuts and some rye bread you are set for a nice beginning to your evening.
In the mood for a nice Guinness? Something with weight and body to it after the long week? The dark and fantastically thick beer full of coffee, chocolate, rustic smokey flavors is the perfect drink on this grey rainy day I think.
What to pair with it?
It is tough to pair with stouts and porters because their flavor profiles are so in your face that you don't actually want to go the big bold cheese route, in fact you want to go the creamy, slightly sweet, round route.
So why not one of my favorite Vermont cheeses?
Cremont!
A mixture of goat's milk, cow's milk and fresh Vermont cream, this cheese melts in your mouth in all the right sorts of ways. Bright and milky with a light grassy citrusy sweet finish, it is the perfect yet unsuspecting pairing partner! This mixed milk creamster will cut through the weightiness of the beer in all the right sort of ways and with a handful of walnuts and some rye bread you are set for a nice beginning to your evening.
Image courtesy of www.vermontcreamery.com
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