Some Cheese with your Wine?
I used to fear blue cheese. But in KAF, this unknown, crumbly, mild, non-pungent blue cheese they had in the salad bar was often the only thing with any particular taste in the mess, so I started adding it to everything - onto salads and hot veggies, mashed potatoes, paninis, omelettes...chicken breasts, spring rolls, calamari. Seriously, everything.
Then I tried a Danish blue (Danablu) in Germany, on crew rest enroute to Canada. That was the continental breakfast of greatness and joy, with champagne and a huge cheese platter. It was much sharper and salty and very nice, nicer than the unknown blue cheese of KAF (or maybe I was just sick of the KAF blue).
So currently in my fridge live:
Cambozola - a German mild and creamy, triple cream, blue-veined gourmet cheese with a white mold, non-pungent, very beginner-friendly.
Kefalotyri - hard sheep's milk cheese, salty and tangy flavor. Not a blue cheese, but I also like interesting sheep and goat's milk cheeses.
Roaring 40's - handcrafted cow's milk cheese made from milk from Australian cows on some island. Described as "a full bodied blue with a creamy, honeyed, slightly nutty quality and great aftertaste". I taste the nutty, but it's also very salty. And its crumbliness makes it somewhat difficult to eat as a table cheese, so I've been adding it to the sauce for my gorgonzola-pear ravioli. Mmmmmmm.
Chevrot - a live ladled 'moulded' pasteurized goat cheese from Poitou, southwest of France's Loire Valley. "The tender, brainy, edible rind softens the cheese it covers, creating a thick, silk textured cream-line. The center is moist, dense and clay-like with a sweet, tangy flavor in youth that becomes increasingly piquant and nutty with age." My cheese is quite mature, so it's on the nutty, more full-bodied side.
Chevre Noir - goat's milk cheddar, hard, nice bite.
Also finally found a Pouilly-Fumé, a white wine from the Loire Valley. My cousin's husband bought me a bottle of this when I visited them in Paris, and I've been trying to find it since. Not a common wine for Canadian import, it seems. It's got this beautiful smokiness that for some odd reason reminds me a little of the petrol note in aged Rieslings, and is supposed to go especially well with the Chevrot.
I'm focusing on cheese because I don't want to focus on major pre-move, condo-listing cleanup. Condo is getting listed tomorrow.
*** edit ***
Docfriends on my facebook after I whine about cleaning: WTF! Just pay someone to clean, idiot.
Then I tried a Danish blue (Danablu) in Germany, on crew rest enroute to Canada. That was the continental breakfast of greatness and joy, with champagne and a huge cheese platter. It was much sharper and salty and very nice, nicer than the unknown blue cheese of KAF (or maybe I was just sick of the KAF blue).
So currently in my fridge live:
Cambozola - a German mild and creamy, triple cream, blue-veined gourmet cheese with a white mold, non-pungent, very beginner-friendly.
Kefalotyri - hard sheep's milk cheese, salty and tangy flavor. Not a blue cheese, but I also like interesting sheep and goat's milk cheeses.
Roaring 40's - handcrafted cow's milk cheese made from milk from Australian cows on some island. Described as "a full bodied blue with a creamy, honeyed, slightly nutty quality and great aftertaste". I taste the nutty, but it's also very salty. And its crumbliness makes it somewhat difficult to eat as a table cheese, so I've been adding it to the sauce for my gorgonzola-pear ravioli. Mmmmmmm.
Chevrot - a live ladled 'moulded' pasteurized goat cheese from Poitou, southwest of France's Loire Valley. "The tender, brainy, edible rind softens the cheese it covers, creating a thick, silk textured cream-line. The center is moist, dense and clay-like with a sweet, tangy flavor in youth that becomes increasingly piquant and nutty with age." My cheese is quite mature, so it's on the nutty, more full-bodied side.
Chevre Noir - goat's milk cheddar, hard, nice bite.
Also finally found a Pouilly-Fumé, a white wine from the Loire Valley. My cousin's husband bought me a bottle of this when I visited them in Paris, and I've been trying to find it since. Not a common wine for Canadian import, it seems. It's got this beautiful smokiness that for some odd reason reminds me a little of the petrol note in aged Rieslings, and is supposed to go especially well with the Chevrot.
I'm focusing on cheese because I don't want to focus on major pre-move, condo-listing cleanup. Condo is getting listed tomorrow.
*** edit ***
Docfriends on my facebook after I whine about cleaning: WTF! Just pay someone to clean, idiot.