Aged Cheeses?

[JohnK]

I really like aged Sardinia Gold, which is similar I think to Manchego. Some of my favorite pairings:
Taleggio with Barolo,
Epoisses with red Burgundy

(both kind of obvious choices given the origin of the cheeses).

Let me see if I can dig up and load a couple of pics...

[JohnK]

From an event in Bra, Italy; I'll try to upload the set to a Picasa gallery. Most of the cheeses here were from Italy but France, the UK and America had some representation as well. There were many raw milk cheeses from which to choose, and, well, a selection of a few hundred wines.

Some of the learnings here for me were:

- barolo jelly. First, that was such a thing, and second, how well it paired with many cheeses.

- getting back to the thread here, the difference in the same cheese that was aged for a different period of time. Like wine as it evolves, there were distinct flavors and aromas at each "stop."

And while I had done it before, Parmigiano Reggiano drizzled with balsamic (use a good one please) and/or left to macerate for a bit, elevates the "King of Cheeses" to a whole new level.

Mangia bene!

[-E-]

Very nice. Taleggio and epoisses are some of my favorites. Have you ever tried Epoisses' sister-cheese, Affedelice? Typically when one is unripe the other is set to go.

Scary thing... the Costco here has FRESH whole white truffle right now... $1799.00/lb. I almost broke down and bought some (they are selling them 1-3 oz at a a time) to go along with some cheeses and, of course, scrambled eggs!

[BlueChiaro]

Originally Posted by JohnK

From an event in Bra, Italy; I'll try to upload the set to a Picasa gallery. Most of the cheeses here were from Italy but France, the UK and America had some representation as well. There were many raw milk cheeses from which to choose, and, well, a selection of a few hundred wines.

Some of the learnings here for me were:

- barolo jelly. First, that was such a thing, and second, how well it paired with many cheeses.

- getting back to the thread here, the difference in the same cheese that was aged for a different period of time. Like wine as it evolves, there were distinct flavors and aromas at each "stop."

And while I had done it before, Parmigiano Reggiano drizzled with balsamic (use a good one please) and/or left to macerate for a bit, elevates the "King of Cheeses" to a whole new level.

Mangia bene!

Nice couple of pics, John. I believe that you first introduced me to the Reggiano/balsamic pairing, so I'll vouch for that. As an aside, does a mention of a grilled cheese for lunch belong in this thread?

[-E-]

Originally Posted by BlueChiaro

Nice couple of pics, John. I believe that you first introduced me to the Reggiano/balsamic pairing, so I'll vouch for that. As an aside, does a mention of a grilled cheese for lunch belong in this thread?

Maybe... Below attached: grilled cheese of white truffle poached lobster tail and truffled gouda cheese from the Netherlands, heirloom tomato, aged balsamic.

[AudioNut]

I love cheese - especially the kind with holes

[BlueChiaro]

Originally Posted by Vesuvius

Maybe... Below attached: grilled cheese of white truffle poached lobster tail and truffled gouda cheese from the Netherlands, heirloom tomato, aged balsamic.

Hahaha...that'll do, Julian!

[chessman]

On a first date I once asked a gal what kind of cheese she liked. She replied both kinds .... chunks and slices!

Needless to say, there was no second date.

[BlueChiaro]

Originally Posted by chessman

On a first date I once asked a gal what kind of cheese she liked. She replied both kinds .... chunks and slices!

Needless to say, there was no second date.

I surely hope she was pretty...

[JDCheek]

I love hard cheeses as well with wine, but I was recently at a wine-cheese pairing event at the Culinary Institute in Napa. One of the cheeses was a soft cows milk that had a triple wash creating a bit of a rind. It was by Cowgirl Creamery in California and is really great. this event was last month and I have not thought much about it until I found it in a specialty grocer in Kiawah. The name of the cheese was Mt. Tam from Cowgirl Creamery if you are interested.