Archive for the 'cheddar' Category

Tea and Cheese pairing exploration

October 13, 2011

Tea and Cheese pairing exploration


This is a study I did earlier this summer for a complex pairings course. 

Teas and cheeses can be very successful partners in a pairing situation.  Black teas and green teas offer greater chances for success, while white tea and herbals offer the least. Strive for balance; too strong of a tea will overwhelm the cheese, and likewise, too strong a cheese will overpower a tea.  By playing with the different aromas and flavours of teas and cheeses, great discoveries can be made.  When brewing tea, it is crucial to pay attention to the recommended steeping times and temperatures to allow for full expression of the tea.

Savello di Roma – Sheer loveliness in my mouth

September 12, 2011

Take a chance on something unfamiliar, that’s how good things are discovered – by you!

Learn a little about thermalization and a review of Canadian Reserve, an industrial aged cheddar

April 1, 2011

CurdyGirl Intro

March 16, 2011

Cheese I ate today: Avonlea Clothbound Cheddar

March 9, 2011

This is nothing like the cheddars that you get in plastic at your local grocery store.  This artisan cheese from Prince Edward Island is made using a very traditional method of wrapping the cheese wheel in cheesecloth then aging it for at least a year.  This method is not often used, even in England where it originated, but I for one am glad that it’s been resurrected because this cheese is just sublime.  Made from raw cow’s milk, there are both grassy and earthy notes which are very palate pleasing.  It’s a firm cheese that tends to crumble when you slice into it.  With each bite I get a mouth watering richness, there’s a sweetness that’s not unlike what you get in an aged Beemster, and the lovely grana (crunchy bits) that make everything right in

the world.  if you are having a crummy day, this is a sure cure.

This fantastic cheese won first place at the 2009 American Cheese Society – deservedly so! See this cheese at your local cheesemonger – take some home, you won’t be disappointed.