5th Annual Cheesemonger Invitational
Fifty of the best cheesemongers will be battling it out this Sunday in Long Island City, New York to see who really is a cut above the rest at the 5th Annual Cheesemonger Invitational.
This culinary thunderdome is the brainchild of Adam Moskowitz, CEO of Larkin Cold Storage, one of the largest cheese importers in the country and son of the man who brought cave-aged Gruyère to the United States. What began as an excuse to party, Moskowitz has PR’d into a substantial following and has, from what I understand, considered even expanding to twice a year! So what, exactly, happens at a Cheesemonger Invitational besides an abundance of fromage being cut?
Mongers really need to know their stuff, including how to be a charming cheese seller, have their taste buds and olfactory skills on point, be creative with the amuse, wrap like a star, and this year, artisanal isn’t only for the cheese. Mongers will be critiquing each other’s signs as well. It all sounds like a cheese lover’s paradise and for those with $75.00 and a Sunday in New York, it can be theirs to enjoy. Check out all the information below and if you do attend and take pictures, be sure to post some pictures too! May the best monger win!
Cheesemonger Invitational Stay cheesy!
What trip to Scotland would be complete without a visit to some local cheesemongers for some honest to goodness Scottish cheese? For this mouse, it would be insanity. Fortunately I was staying just around the corner from one of the best: Iain J. Mellis. Continue reading
We here in America could learn a thing or two from our brothers and sisters across The Pond – at least when it comes to celebrating food. It’s National Dairy Week in Britain where the British Cheese Board strives to raise health benefit awareness toward dairy products, including cheese, yogurt, and good ol’ milk. As stated in a previous post, whole fat cheese can aid in weight loss efforts as well as providing needed calcium for bones. Continue reading
I’m a particular fan of cheese produced by Neal’s Yard Dairy. From the intense Stinking Bishop to the tongue grabbing sharpness of Lincolnshire Poacher this dairy does it all with amazing taste texture. Not surprising that I became an instant fan of Berkswell.
Named for the village of Berkswell in the West Midlands, this earthy cheese is the epitome of rustic country living. Made from unpasteurized sheep’s milk with either a vegetable or animal rennet, the cheese is hand molded and then aged for up to two years. Flavor and texture can vary depending on the rennet. The vegetable rennet has a hard texture with a smooth fruity taste while the animal rennet is milder with a savory palate and harder texture.
More of an after dinner cheese, Berskwell pairs nicely with an aged scotch or whiskey. For wine lovers, a dry red would be nice.
Neal’s Yard Dairy work with seventy or so cheesemakers throughout England and Ireland, giving for one of the most diverse and exciting cheese collections I have yet to find. Head out to your local cheesemonger or Whole Foods and get to tasting all this dairy has to offer.