Finding Joy in the Winter Blues
I am not sure about you but we New Yorkers are getting hammered by yet another blustery snow storm. It seems the arrival of Spring can’t come soon enough although there are only 23 days until the Vernal Equinox. Why not light a fire, get cozy and embrace the winter blues – blue cheese, that is.
 Winter is a great time to explore gourmet blue cheese since it pairs perfectly with what I consider to be a cold-weather sipper – Tawny Port. I initially turned up my nose at Port given the medicinal, cough-syrup aroma. But with one sip, I saw the light and will now extol the virtues of a 20 year Tawny Port. With flavors of honeyed dried fruit and a nutty finish, Tawny Port is smooth, sweet and delicious. It makes the perfect foil for an audacious and piquant blue. After a hearty winter meal, this is an ideal gourmet cheese combination for dessert.
While we are partial (or should we say Portial?) to our American Artisanal Cave-Aged blue cheese, we also have a few other Port-worthy favorites:
Gorgonzola Dolce - Gorgonzola Dolce is a creamy and tangy blue cheese from Italy’s Lombardy region. Easy to spread, Gorgonzola Dolce (meaning “sweet”) is not as spicy as Gorgonzola Piccante (aka Mountain Gorgonzola). Try it on a baguette topped with sliced ripe figs. Mangia!
Stilton – A traditional Tawny Port pairing, Stilton hails from England where it’s been produced since 1720. Dense, rich and creamy with hints of nuts, Stilton is excellent on its own or with a dab of quince paste.
Generally, I am not a fan of smoked cheeses but Rogue Creamery’s Smokey Oregon Blue is a revelation. Not only is Rogue Creamery the first to craft blue cheese on the West Coast of the US, but they are also the first to ever smoke blue cheese. They smoke their robust blue over hazelnut shells. This lends a sweet nuttiness and meaty nuance to the boldness of the blue.
So if you have those fancy little sherry glasses, the kind that forces the extension of your pinky finger, now would be a great time to dust them off. Treat yourself to the stomach-warming libation of Tawny Port and a little nibble of gourmet blue cheese - the perfect antidote to the seemingly never-ending doldrums of winter.
Seven Simple Tips for How to Serve a Gourmet Cheese Course
 Whether you are hosting a soiree or a casual get-together this holiday, your mission is to provide your guests with warm hospitality, lively conversation and a delectable spread of food and drink. Whether the menu is complicated or simple it better be delicious. Serving a sumptuous gourmet cheese course is perfect as a starter or centerpiece of the meal. Not only is the preparation simple (no cooking!) but like fine wine, serving a gourmet cheese course can be mystifying. How to select an array of cheeses? What sort of foods to serve alongside? Not to mention the question of what to drink. Relax. There are no hard and fast rules when it comes to serving a cheese course. Just keep in mind a few simple considerations.
1. A cheese course is about observing and enjoying contrasting and complementary flavors. For a foolproof gourmet cheese course, select 3 – 5 cheeses that vary in texture and flavor.
2. For an even more mind blowing cheese experience, serve accompaniments such as juicy grapes, briny olives and crunchy warmed nuts. These little tidbits add even more distinct tastes and enhance the epicurean experience.
3. Cold cheese is unhappy cheese. Before serving the cheese, allow it to come to room temperature (about an hour). This lets the flavors emerge to their fullest. It may be tempting to sneak a bite but will be well worth the wait.
4. Keep the cheeses looking and tasting their best until you are ready to serve. Cover with wax paper or plastic wrap so they do not dry out.
5. Save the mingling for the party. Use a separate knife for each cheese so the flavors do not mix.
6. That bold blue cheese may be your favorite but save the best for last or it may be the only thing you taste. Be sure to start with the mildest cheese and progress to the sharpest. This allows your palate to adjust to the increase in flavors.
 7. Wines are meant to cleanse the palate, wash away the tongue-coating richness of the cheese and prepare the mouth for the next bite. It’s important that the selections don’t overwhelm the cheese and vice versa. Essentially, you’ll want to match wine and cheese of the same intensity level. Just remember “like for like”.
Click here to view more cheese course recommendations.
Click here to read more about pairing wine & cheese.
Sommelier Suggestions: American Wine & Cheese Tasting
Our wine expert Anu Karwa, founder of Swirl Events, helps us celebrate Thanksgiving by recommending the perfect American wines to complement the Thanksgiving meal and our American Artisanal Gourmet Cheese Course Collection.
 What to serve with our Aged Gouda:
The classic red wine to have with Thanksgiving Dinner and an Aged Gouda is a Zinfandel. Although potentially Croatian by origin, Zinfandel has become a distinctly American grape appropriate for this quintessential American holiday. This is a rich, zesty, peppery red wine, not to be confused with White Zinfandel. Make sure the wine isn’t too high in alcohol, which is often the case with Zins from California.
Rancho Zabaco, Reserve Zinfandel, 2007, Dry Creek Valley, CA
Ridge, Pagani Ranch Zinfandel, 2007, Sonoma Valley, CA
What to serve with our 3 Year Old Amish Cheddar:
While not inexpensive, a Cabernet Sauvignon with a few years of age (if not more) can be a wonderful wine to add as a holiday tradition and a perfect match for aged Cheddar. An aged Cabernet's tannins have somewhat mellowed out while the rich flavors and structure still shine with a bold cheddar. These are “special occasion” wines that truly celebrate the generosity of the holiday.
Louis M. Martini, Monte Rosso Cabernet Sauvignon, 2005, Sonoma Valley, CA
Franciscan, Cabernet Sauvignon, 2005, Napa, CA
What to serve with our Cave-Aged Blue:
A tangy and punchy blue cheese is at its best when paired with a slightly sweet, though not cloying, dessert wine for balance. It's a perfect way to end a meal.
St. Supery, Moscato,2008, Napa, CA – Intense tropical fruit flavors of lychee, ripe white peach, and the juice of sweet green grapes hits your palate and lingers with a slightly sweet finish – a perfect complement to fall’s poached apple and pear desserts.
King Estate, Signature Vin Glace, 2007, Oregon – An superb ice wine from 100% organic Pinot Gris grapes shows that sweets don't have to come in colorful wrappers this holiday. Made from a process wherein ripe, frozen grapes provide concentrated sweet juice. Try this wine with almond cookies for a real treat.
In Season: Heirloom Apples
You may have heard of heirloom tomatoes but what about heirloom apples? An heirloom apple is a variety that existed prior to the 20th century, before grocery store hybrids were developed for appearance and shelf-life. One bite and you’ll agree that heirloom apples deserve a spot on your cheese plate this Fall.
 October is National Apple Month and our farmer’s markets are overflowing with bushels of apples. Honeycrisp, Jonagold, Macoun, and McIntosh are some of our favorites but we are seeing heirloom varieties like Jonathan, Ginger Gold, and Northern Spy make an appearance at our Union Square Greenmarket. Because they are smaller and less hardy than a typical commercial apple, heirlooms are sold at farmers and green markets if you are lucky enough to live near an apple growing region.
Heirloom apples are a great accompaniment to your gourmet cheese board and add seasonal flair. They are sweet and juicy with just the right combination of tart and tannins to refresh the palate. When serving sliced apples, brush a little lemon juice on the flesh so it doesn’t brown. For a classic American combination pair our 3 Year Old Amish Cheddar with a slice of your favorite heirloom apple. Enjoy!
Do Dads Prefer Wine or Beer?
 In anticipation of Father’s Day, we recently surveyed Dads about the beverages they select when enjoying gourmet cheese. The results are in and it turns out that Dads defy stereotypes. While Dads may enjoy a cold, frosty beer while manning the grill or watching a sporting event, an overwhelming majority (73%) prefer wine when savoring gourmet cheese. Red wine such as Pinot Noir, Cabernet Sauvignon and Merlot was favored along with white wines such as Pinot Gris, Pinot Grigio and Chardonnay. The 27% of Dads who quaff beer with gourmet cheese mostly reach for imports such as Amstel, Heineken, Stella Artois, Becks and Hefeweizen and domestic craft beers such as Yuengling, Sierra Nevada, and Sam Adams.
With these results in mind, we developed the following guide to assist Dad in maximizing his gourmet cheese experience.
| Dad's Guide to Gourmet Cheese, Wine & Beer |
Hey Dads, you told us you dig red wine while only a few love exploring craft beers when savoring gourmet cheese. Did you know that you can choose either? In fact, beer just may be the better beverage choice because the carbonation and brisk qualities refresh the palate. When it comes to pairing gourmet cheese with beverages, there are no hard and fast rules - just one important point to keep in mind. The beer or wine selected should match the intensity of the cheese (or any food for that matter).
| Cheese |
Wine |
Beer |
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Fresh, light and tangy cheeses such as Brie, Camembert, St. Andre and our Tipsy Goat |
Light bodied wines with low tannins and high acidity:
RED – Beaujolais, Pinot Noir
WHITE – Champagne, Pinot Grigio
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Light and effervescent beers:
Hefeweizen
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More complex cheeses such as our Aged Gouda, Cheddar, and Gruyere |
Medium bodied wines with riper fruit flavors, possibly some tannins and wood:
RED – Merlot, Rioja
WHITE – Pinot Gris, Chardonnay, Sauvignon Blanc
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Dry and slightly bitter beers:
Pilsner
Pale Ale
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Bold, robust cheeses such as our 3 Year Old Amish Cheddar or Piave and Parmigiano-Reggiano |
Hearty wines with big flavors:
RED – Cabernet Sauvignon, Shiraz/Syrah
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Spicy beers:
Brown Ale
India Pale Ale
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Salty, creamy blue cheese such as our Cave-Aged Blue, Gorgonzola, Roquefort and Stilton |
Sweet dessert wines counter the pungency of blue cheeses:
RED – Port, Sauternes
WHITE – Reisling
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Fruity and sweet beers:
Lambic
Strong, thick beers:
Stout and Porter
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In Season: Zucchini
It's almost here! Memorial Day Weekend is considered to be the official start of the summer BBQ season. Need to throw together a quick and easy, yet impressive dish to serve? Try Zucchini "Carpaccio". Sounds sophisticated but it's a super-easy, no-cook recipe. Buon Appetito!
Zucchini "Carpaccio"
2 large zucchini
1 lemon
High-quality, extra-virgin olive oil
Wedge of Piave, Parmigiano-Reggiano, or Pecorino Romano (or any hard, aged, Italian gourmet cheese)
Salt & pepper
- Remove ends of zucchini and thinly slice
- Arrange zucchini slices on a serving platter
- Squeeze lemon juice atop zucchini slices
- Drizzle modestly with olive oil (it shouldn't be drowning in oil, just lightly dressed)
- Season to taste with salt & pepper
- Top with shaved Piave (or other Italian cheese)
- Serves 4 - 6 people
Piave is one of three cheeses featured in The Cheese Ambassador Mediterranean Cheese Course Collection. Click here to purchase.
In Season: Fava Beans
Also called broad beans, you will find green markets overflowing with bushels of fava beans from now through July. When entertaining this Spring, try our Fava Bean & Piave Salad. This traditional Tuscan starter can be savored as a salad or piled on toasted slices of Italian bread as crostini. Either way, it is a simple and delightful way to showcase farm freshness of the season. Enjoy!
Fava Bean & Piave Salad
3 lbs fava beans, shelled
6 oz wedge of Piave (or any hard, aged, Italian gourmet cheese), diced
1/4 cup high quality extra-virgin olive oil
Salt & freshly ground pepper
Sliced Italian bread, toasted (optional)
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Blanch shelled fava beans in a 4-quart pot of salted boiling water for 3 minutes. Drain and immediately transfer the fava beans to a bowl of ice-water to stop the cooking process. Drain beans and gently peel the skins from the beans.
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Combine fava beans, diced Piave and olive oil. Season to taste with salt and freshly ground pepper.
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Serve as a salad or on top of toasted Italian bread as crostini.
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Serves 4 - 6 people Piave is one of three cheeses featured in The Cheese Ambassador Mediterranean Cheese Course Collection. Click here to purchase.
In Season: Black Mission Figs
In season May through November, Black Mission Figs add an exotic touch to your gourmet cheese board this fall. Succulent and woodsy with a honey sweetness, Black Mission Figs complement the Cave-Aged Blue in the American Artisanal Cheese Collection as well as the Piave in the Mediterranean Cheese Collection. Wow your guests with these deliciously dramatic (yet oh so simple) entertaining ideas.
- Store figs in the refrigerator but let them come to room temperature before serving. Like cheese, their flavors emerge to their fullest at warmer temperatures.
- Cut off stems and cut figs in half.
- Top small rounds of toasted crusty bread with Cave-Aged Blue and halved figs. Drizzle with honey.
- Skewer chunks of Piave and halved figs with a toothpick. Top with a touch of aged balsamic vinegar.
Click here for more food and beverage recommendations.
Enjoy!
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