Archive for the 'Cheese' Category

30
Sep
12

Seminar: Bon Appetite!

The gentle slopes of the North Carolina Mountains are about to be flooded with thousands upon thousands of people from around the globe again. Every year about this time, we are inundated by the world as our hillsides put on a display of color second to none. The hues of yellow, orange, red, and green are always certain to dazzle even those of us with absolutely zero artistic ability. The Blue Ridge Parkway will be bumper to bumper with drivers who will discover the beauty of the mountains and at the same time realize just how bad their driving abilities are.

As we celebrate the fall and this season of change, we also begin to look forward to a season when friends and family will celebrate the holidays. We invite you to participate this Wednesday in a program to help keep those gatherings simple and elegant as we pair wines against appetizers that are quick, easy, and wonderfully soothing. Now, just as you expect to know which family members are coming to your gathering, so do we; please make reservations at 828-414-9111 (or at www.christopherswineandcheese.com)  in order that we will know how many people to prepare for the evening of 03 October 2012: 6pm.

We look forward to seeing you then!

28
Sep
12

Cheese: Cave Aged Montgomery’s Cheddar

An authentic cheddar of raw cow milk hand-formed into hulking 60 pound cylinders by James Montgomery in Somerset, England. Each cheese is wrapped with linen and rubbed with lard before cellaring. The curse and wonder of traditional cheese is huge variety from wheel to wheel, making selection all the more critical. Look for savory flavor developed over more than 12 months of aging; the best wheels of Monty’s cheddar have a nutty meatiness described by our British colleagues as reminiscent of the caramelized edge of a Sunday roast. Montgomery’s is proof positive that cheddar and beer make good bedfellows.

31
Aug
12

How do I Serve Cheese?

Serve all cheeses at room temperature! Remove cheeses from the refrigerator at least an hour before serving. Hard cheeses take longer to reach room temperature. As a rustic peasant food, cheese displays well on wood or marble or stone boards, surrounded by fruits (simplest – a bunch of grapes), nuts, crusty bread and wine. Try to avoid cubing or slicing in advance, and put out one cheese knife or cheese plane per cheese. For a big crowd, where self-service is key, you may pre-slice or cube, but the cheese will dry out quickly and, as a display technique, it’s fairly cheesy. If you must precut cheese, use a covered cheese dome.

22
Aug
12

Cheese: Ewe’s Blue

Ewe’s Blue is a delicious award-winning farmstead blue cheese produced at the Old Chatham Sheepherding Company in central eastern New York. The recipe for the cheese is based on Roquefort, using pasteurized milk instead of raw milk. The Ewe’s Blue is also less salty than its French cousin. The texture is moist and creamy; the flavor is zesty, tangy and a little sweet.

26
Feb
12

Cheese: Huntsman

Huntsman Cheese

Huntsman Cheese

Huntsman is the marriage of two delicious British classics; Double Gloucester and Blue Stilton, brought together through a complex layering process. Creamy, forceful Stilton is sandwiched between an exterior of mellow, Double Gloucester. The result is an excellent flavor combination that is as delicious as it is beautiful.

With the 2 layers of Blue Stilton you will take full advantage of the combination of Double Gloucester and Blue Stilton. Perhaps the best description is found in prose for Stilton as composed by G.K. Chesterton;

Stilton, thou shouldst be living at this hour
And so thou art. Nor losest grace thereby;
England has need of thee, and so have I–
She is a Fen. Far as the eye can scour,
League after grassy league from Lincoln tower
To Stilton in the fields, she is a Fen.
Yet this high cheese, by choice of fenland men,
Like a tall green volcano rose in power.
Plain living and long drinking are no more,
And pure religion reading “Household Words”,
And sturdy manhood sitting still all day
Shrink, like this cheese that crumbles to its core;
While my digestion, like the House of Lords,
The heaviest burdens on herself doth lay.

My personal wine pairing favorites with Huntsman cheeses are aged,  mellow Cabernet Sauvignon for reds and bright, crisp acidic Sauvignon Blancs for the white wine.

13
Dec
11

Cheese: Beecher’s No Woman Jerk Spiced Cheese

Beecher's No Woman Jerk Spiced Cheese
Beecher’s No Woman Jerk Spiced Cheese

Adding Jamaican Jerk spices creates a cheese with a warm, nutty, spicy flavor. It’s smoky and earthy with a touch of brown sugar and cloves. No Woman’s unusual and satisfying flavor is sure to excite your taste buds.

Serving Suggestions:

  • Pair No Woman on a plate with dried mango and roasted almonds
  • Melt on a shaved pork or turkey sandwich
  • Use half No Woman and half Just Jack to make a sultry macaroni and cheese

Pairing Suggestions:

  • Beer complements No Woman’s flavor, especially a Hefeweizen or Red Ale.
  • Zinfindel is surprisingly delicious and peppery.
22
Aug
11

Cheese: Ibores

Ibores Cheese

Ibores Cheese

Ibores is a zesty, warm-flavored goat’s milk cheese from the rugged province of Extremadura in Spain. It is firm, with a pleasant, lingering tangy finish. Rubbed with paprika and olive oil during the two month aging process, the wheels are visually striking and offer a great alternative to fresh goat cheeses. Ibores is very versatile for pairing with many wine types and goes great with Riesling.




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