Thursday, July 15, 2010

Tasting #4, new goodies, and the short list


We have one tasting left in the cheese and wine series. It'll be a great one! (Translation: I had a theme planned but will be switching it up due to some availability issues with the cheeses I wanted to serve. Fear note, cheese lovers. I'm working up a tasty Plan B for ya!)
Wednesday, July 21st
Tayst Restaurant. 5-6:30pm. $20.
Please feel free to join us any time between 5:00 and 6:30, we're keeping these pretty casual. And definitely check out Tayst's dinner menu after the tasting - the best fresh, local fare around.


New this week at the market cheese stand...
Creminelli Fine Meats Wild Boar Salami & Salami Cacciatore
Outstanding all natural cured pork goodness!


And here you go, your cheeses for the week...

(5 Spoke Creamery, PA)
The bold and the beautiful. Big flavor with some sharpness. Good melter for burgers and sammies.

Brebis (Blackberry Farm, TN)
Fresh sheeps milk cheese. Simply heavenly. Lovely with fresh fruit.

Fresh Mozzarella (AltantaFresh Artisan Creamery, GA)
Fresh milky goodness just begging to be paired with tomatoes and fresh basil!

Stackhouse (Spinning Spider Creamery, NC)
This goat cheese charmer is made in a cube shape! There's a vegetable ash line through the middle plus a dusting of ash on the outside before it develops its delicate bloomy rind. Perfect with a glass of bubbly!

Crossroads Blue (Sweetgrass Dairy, GA)
Fairly hearty blue with a bit of funkiness from the goats milk in this goat/cow blend. For folks who had some of the Kelle's Blue (all goat), this is its slightly more chilled out cousin.

Blackberry Blue (Blackberry Farm, TN)
A lovely sheeps milk blue from the well known and much loved Blackberry Farm. Delicate, airy texture. Medium blueness. Just a bit tangy.

Grayson (Meadow Creek Dairy, VA)
Similar to a Taleggio. Rich, beefy, pungent.

Aggiano Parmesan
(Beehive Cheese Co, UT)
Beehive is making a domestic version of a parm based on a recipe from nearby Utah State (whose mascot is the Aggi, thus the name). Really nice nutty flavor with a note of pineapple. This batch is even tastier than the last!

Butterbound (Beehive Cheese Co, UT)
Butter Bound, Beehive's newest creation, is clothbound and coated in butter. Butter! Texture of a hard aged cheese. Flavor has a pop of citrus to it.

Green Hill (Sweet Grass Dairy, GA)
A camembert style cheese that's buttery, creamy and lucious.

Farmhouse (Yellow Moon Cheese Co, AL)
Aged approx 13 months, Farmhouse has a bright, tangy flavor, sometimes with a little nuttiness. Nice crumbly texture makes it perfect to top salads or some grilled veggies.

Wanda (Yellow Moon Cheese Co, AL)
The younger, slightly tangier cousin of Farmhouse, Wanda is aged about 6 months. Rich, creamy mouthfeel. Dense, firm texture.

Landaff (Landaff Creamery, NH + The Cellars at Jasper Hill, VT)
Made in the style of the Welsh classic Caerphilly. Semi-firm texture. A bright, slightly tangy flavor. Cave-aged, natural rind. Melts well.

(Beahive Cheese Co, UT)
Seahive's rind is rubbed with sea salt and honey local to the cheesemaker. A mild yet flavorful cheese. A crowd fave.

Barely Buzzed (Beahive Cheese Co, UT)
Barely Buzzed is rubbed with coffee, yes coffee, and lavender - unexpected combo that works famously.

As always, please feel free to email me if you have any questions or special requests: kathleen(at)thebloomyrind(dot)com

Hope to see ya soon!


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