Jokigen & Ume Shu sake
When I met Barrie Lynn, the Cheese Impresario, back in 2012 and she suggested we do a cheese and sake pairing, to be honest, I thought she was joking. See, at the time of our discussion, we were sitting at a cheese and beer pairing and had been, well, I had been, consuming quite a bit of REALLY spectacular fermentation of both the cheese and alcoholic nature. Adding to my gentle buzz was the awe of being at my first American Cheese Society Conference, and now someone I admired wanted to do some sort of story with me! After assuring me she was serious, Barrie Lynn said she’d call me and arrange the whole thing. Well, not only did I receive a call, I received two bottles of sake, cheese, and instructional emails to do the tasting over the phone, which was both awesome and terrifying, as I had never even tried sake before, let alone heard of pairing it with cheese. What had I gotten myself into? Continue reading
Looking for an all-around accessible treat for your cheese board? Green Hill from Sweet Grass Dairy should be right in your wheelhouse. Cheesemakers Al and Desiree Wehner of Thomasville, Georgia use a New Zealand-style Intense Rotational Grazing method with their cows (the process of moving cows from pasture to pasture over a 24-hour time period), which ensures fresh green grass and happier cows. The resulting 2007 American Cheese Society winner offers a rich, earthy, grassy, buttery flavor and a soft, silky texture. A white, bloomy rind surrounds a bright yellow center caused by the high butterfat, also a result of their grazing practices.
Green Hill is a young cheese, pasteurized and aged about three to six weeks – it has the look of a Brie or Camembert, but that’s where the similarity ends. The mild yet complex taste of this cheese is a complete crowd pleaser. Even those who say they aren’t fans of Brie and Camembert will be pleasantly surprised when they fall in love with Green Hill. Pair it with some apricot compote for a sweet-tart tasty treat and a bright Chardonnay to cut through the richness.
Available year round at most better cheese shops.
On February 27th, Whole Foods stores world-wide attempted to break the Parmigiano Reggiano wheel cracking record set back in 2008. Did they do it? To be honest, I’m not sure yet. What I am sure of is this event was a major hit with staff and customers alike at the University Heights, Ohio location. One of the coolest things about cheese is that it unites all aspects of food as shown by the many tasting stations set up throughout the store. From wine and beer to dessert, this cheese let its versatility shine. Continue reading