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Cheese Plate

“This Land is Your Land” Cheese Plate

by glenn on April 16, 2012

A candid counter view - clockwise from lower left - "Barely Buzzed", "Drunk Monk", Point Reyes "Original Blue", "Four Corners"

The impetus for this cheese plate came from a class – and the ensuing discussion –  at Central Bottle + Provisions, “Old World vs. New World”, presented by cheesemonger Stephanie Santos. The question – just how do American cheeses compare to European cheeses? Not so long ago, my opinion was that on the whole European cheeses were superior and few American cheeses  their match. Yet like a presidential candidate, my opinion has evolved. I’ve come to see that American cheeses should be judged on their own merits and not in comparison to European cheeses. While some American cheeses are modeled on prestigious European  brands, the American terrior changes them; others  are unique creatures. Thus, with the intention of composing a cheese course that would highlight the excellence of American cheeses, I presented this plate for a recent Easter-Passover celebration I attended. To add a twist to my composition, I decided to use all cow’s milk cheeses. [click to continue…]

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My Reunion Cheeseplate – a Local Trinity

by glenn on May 25, 2011

From lower left clockwise - Madonna, Pawlet, Frere Fumant

 Late May, rituals of academia – commencements and their subsequent spawn, reunions. It was a milestone year for my graduating class – a celebration was certainly in order. My circle of friends and associates had not been joiners during our college years; rather, we were independent and somewhat rebellious and occasionally sullen. So, we weren’t planning on attending the “official” reunion, but rather would hold our own “alternate” reunion. I was in charge of the menu and since this was potluck, I just told the attendees what to bring. In addition for supplying the gin for the G&Ts – Tanqueray 10, the best gin for G&Ts – and a dessert, I assigned myself the cheese plate. I wanted to do the milk trinity – cow, sheep, goat - but I also wanted local cheeses to honor those of my generation who did go “back to the land” and begin a process which would eventually result in the American artisanal cheese movement. Time for a visit to Central Bottle and Provision and David Seaton, cheesemonger. [click to continue…]

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My All-Goat Easter Cheese Plate

by glenn on April 28, 2011

From the left - Robiola Incavolata,Lake's Edge,Torta Don Mariano

I wanted to provide the perfect – or at least memorable - ending to the Easter dinner I was invited to share with friends – herbed-crusted leg of lamb, red bliss potaoes roasted with the lamb and green beans with Roquefort and walnuts. Thus, I went to Central Bottle and Provisions to consult with my go-to cheesemonger David Seaton. As David led me through a tasting of the cheeses he was excited about at the moment, I was impressed with how the goat cheeses were showing. I stated that perhaps I’d do all-goat. David cautioned that it might be dangerous to be mono-thematic, but, putting caution aside, I chose three to compose my all-goat Easter cheese plate – [click to continue…]

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My Winter Cheese Plate

by glenn on January 21, 2011

 

 
 
 
 
 
 
 
 

From the top clockwise - Rogue Caveman Blue, Tomme Chevre Ayidus & Fiore Sardo

 

Frankly, the winter has been quite wintry. With the weather circumscibing my social life, I was beginning to feel somewhat cloistered. So when I got an invite to an evening of football – viewed on a really large screen – and chili, I unhesitatingly accepted. I do admit that there was also the inducement of generous amounts of good wine. For my part, I would supply the cheese course and thus began planning my winter cheese plate. I wanted hearty cheeses, cheeses that had been aged and acquired some heft. There would be no fresh goat cheeses or bloomy triple cremes; that is, no white wine cheeses. These cheeses would be suitable for pairing with warm winter reds. Since cheese is an ancient way of preserving milk and thus providing protein in the lean winter months, I also wanted some cheeses with an antique provenance. So off I was to the fromagerie. [click to continue…]

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