When it comes to Fall there few cheeses nearer and dearer to my heart than the following offerings. Their origins rambling from Italy to Belgium to the U.S.A., you can't take a wrong turn with any of them. Even a meaty, porky Creminelli salami makes it into the mix. Enjoy Autumn while it lasts. Soon our golden days of falling leaves and hot apple cider will be replaced with wintry blasts of sleet.
Creamy, sticky cow's milk Lou Bergier from northern Italy.
Fruity, punchy-piquant Valdeon blue from Spain.
(A personal favorite)
Porky and silky this basic Casalingo Salami from Creminelli shines on every antipasti board.
Cow's milk Taleggio is pudgy and meaty and all good. (Also, a close cousin of Lou Bergier.)
The lone American on this list. Pleasant Ridge Reserve takes inspiration from the high alpine cheeses of Switzerland.
November 07, 2014
November 04, 2014
So I've largely been keeping this bit of news under my hat, as they say. This Autumn I was contacted by the editor, Heather Lionell, of Real Food and Health magazine to write a pair of articles for their November/December issue. It was all rather last minute and a bit of a whirlwind so I gave the magazine two of my favorite TB&W posts to publish. Within the pages of Real Food and Health you can find my thoughts on that most perfect Italian cheese, Taleggio and a favorite recipe for Baked Apple with Blue Cheese. So head on over to RFH on facebook or, better yet, pick up a subscription on their website. I promise every issue is packed with great writing and awesome recipes. Make it an early Christmas gift for yourself.
November 03, 2014
In celebration of upcoming Beaujolais Day (Thursday, November 20) today I'm busting out the moist, crumbly, cow's milk blue, Persille du Beaujolais.
What's Beaujolais Day you ask? Well, it's that one festive day a year when Beaujolais Man comes in the middle of the night to leave bottles of French wine in the shoes of the men and women who've been extra good this year. The bad ones get boxes of Franzia. No? Alright, so maybe that's not exactly what Beaujolais Day is.
What it really is is the first day of the year that the wine from the years harvest is first ready to drink. Celebrated with parties, fireworks, and food Beaujolais Nouveau wine is meant to be drunk young (you won't find aged vintages of this stuff). This is where Persille du Beaujolais comes in.
Made from over-the-top rich Holstein milk, laced with parsley-like veins of blue, and being a young cheese Persille an ideal pair with Beaujolais Nouveau. In fact Persille was aged by Herve Mons with the purpose of honoring Beaujolais Day.
The cheese is delightfully full and creamy on the palate. With notes of cashew, milk chocolate, and green grass balance out the heavy smooth lactic elements of the flavor. Above all this sings the picant blue-ness of the delicate veins of mold.
Today I paired the Persille du Beaujolais with the Simple and Crisp dried orange slices. The astringency of the orange was a good mimic for the tartness of the young Beaujolais Nouveau wine. You know, since I was sadly lacking in actual wine. Obviously these were designed so that blue cheese and oranges could be together. Simple and Crisp does a bang up job of not making me miss crackers (and we all know my serious love of anything I can pile a mound of cheese on to). This all makes my usual suggested pairing wrap up a complete no brain-er. Pour your Beaujolais Nouveau. Sip. Pile Persille du Beaujolais onto a Simple and Crisp orange slice. Put in face. Repeat.