Cheese & accompaniments
An 'after-hours' beer-and-cheese tasting, at
Arrowine Wine & Cheese Shop
12 June 2014.
Three sheep's milk cheeses with three accompaniments:
** Manchego Organic Parra Family D.O. (12 noon)
"Made from sheep's milk, easily Spain's most popular cheese, this Manchego has a distinctive flavor: well-developed, but not too strong; creamy with a slight piquancy, slightly salty and nutty with a rich flavor. Esparto grass molds imprint a zig-zag pattern along the side of the cheese. True Manchego, like this, is made only from whole milk of Manchego sheep, raised in the La Mancha region southeast of Madrid, a plateau more than 600 meters above sea level, adjoining the provinces of Toledo, Cuenca, Ciudad Real, and Albacete. Manchego cheese has a long historic and literary tradition, mentioned by Cervantes in Don Quixote of La Mancha."
---> Served with Membrillo quince paste (center), a traditional accompaniment.
La Marotte (3 o'clock)
"The Basques insist that their cheeses have remained unchanged for 4,000 years. From the Pyrenees, this semi-hard cheese is a traditional farmhouse sheep's milk cheese, matured for three months. With a naturally-formed yellow rind crust and grayish molds, the flavor is clean and fresh, with hints of mountain flowers olive-fruitiness and nuttiness. A touch of sharpness increases as the cheese matures."
---> Served with Pyrenees black cherry jam (right).
Pecorino Grand Old Man (9 o'clock)
"Made for over 50 years at a family cheesery in Pienza, north of Sienna, Italy. Aged for over 15 months, the cheese develops a full, rich nutty and fruity flavors. The aged, crumbly texture makes it perfect for grating on pastas and risottos, but the great depth of flavor makes good on its own. [Soulos first tasted Grand Old Man when his cheese guru, Aldo Molina, informed him that it was Molina's favorite cheese.]"
---> Served with black truffle honey (left)
And, one surprise: here.
The six beers: here.
Photo by Yours For Good Fermentables.com.
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