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Thanks to Andreas Kay for my "Big Fly". In Memoriam: Ecuador Megadiverso is licensed under CC BY-NC-SA 2.0. See it here:
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Throwing a cheese tasting party is a fun, casual way to spend a great evening with friends. And, since everything can be prepared ahead of time it’s an incredibly stress-free way to host a party. It just takes a little bit of planning to put together a great assortment of cheeses. Here’s how to do it…
For the full story and more images please visit my food & photography site: Gourmande in the Kitchen
An 'after-hours' beer-and-cheese tasting, at
Arrowine Wine & Cheese Shop
Arlington, Virginia.
12 June 2014.
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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.
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Photo by Yours For Good Fermentables.com.
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Three people sat down to taste four cheeses with four beers, and tell the story. And, there were Pop Rocks!
l-r:
** Cremont
Mixed-milk cheese combining fresh cows’ milk, goats’ milk, and Vermont cream.
Vermont Butter & Cheese Creamery.
**Willoughby
washed rind disc of cheese made from pasteurized cow's milk.
Cellars at Jasper Hill. (Vermont)
Water-washed-rind raw sheep's milk cheese from Spain, made with cardoon thistle.
**Red Witch
Swiss raw cow's milk cheese, aged 12 months.
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Arlington, Virginia.
8 August 2013.
Story to follow.
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Photos by Yours For Good Fermentables.com.
— Follow on Twitter @Cizauskas.
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Commercial use requires explicit permission, as per Creative Commons.
A good while back, Jeremy and I went to a cheese tasting at the Real Eating Company with several other Clearlefties and assorted geeks. After a few glasses of wine, it seemed to make perfect sense to categorize the cheeses according to the actors they resembled, e.g., the Ashdown Foresters Smoked was like a rugged, smoldering Ewan McGregor, while Barkham Blue was a charismatic and mysterious Clive Owen.
Last year (before we found out that I was expecting) Brad booked me in for a Christmas Cheese Tasting as a birthday present. Unfortunately Christmas Cheese was cancelled but we ended up re-booking on a Mountain Cheese Tasting instead. Here are some notes and pictures from the event.
A selection of AZ craft beers awaiting pairing with American artisan cheese to celebrate AZ Beer Week 2012. Cheers to craft beer & cheese! Find more on my website:
Last year (before we found out that I was expecting) Brad booked me in for a Christmas Cheese Tasting as a birthday present. Unfortunately Christmas Cheese was cancelled but we ended up re-booking on a Mountain Cheese Tasting instead. Here are some notes and pictures from the event.
John Pearson, international cheese judge, shares his passion for cheese and cheesemakers at Guildhall Library.
Three Belgian Trappist ales (brewed in Belgian monasteries) were served with three cheeses (one of which was also made by Trappist monks).
Fairfax (McLean), Virginia, USA.
9 April 2015.
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▶ PAIRINGS
☞ Westmalle Dubbel
with Stilton blue cheese (U.K.).
☞ Orval
w/ Humboldt Fog goat cheese (California, U.S.).
☞ Westmalle Tripel
w/ Chimay Grand Cru, Trappist monastery washed-rind cheese (Belgium).
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▶ Photo and story by Yours For Good Fermentables.com.
▶ For a larger image, type 'L' (without the quotation marks).
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▶ Camera: Olympus Pen E-PL1.
— Lens: Olympus M.14-42mm F3.5-5.6 II L.
— Focal length: 14 mm
— Aperture: ƒ/4.0
— Shutter speed: 1/50
— ISO: 800
— Edit: PicMonkey.
▶ Commercial use requires explicit permission, as per Creative Commons.
John Pearson, international cheese judge, shares his passion for cheese and cheesemakers at Guildhall Library.
A beer tasting in which three Belgian Trappist ales (brewed by monks) were served with three cheeses.
Fairfax (McLean), Virginia, USA.
9 April 2015.
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▶ Westmalle Dubbel
with Stilton (U.K.)
▶ Orval
with Humboldt Fog goat cheese (California)
▶ Westmalle Tripel
with Chimay Grand washed rind (Belgium; Trappist)
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▶ Photo by Yours For Good Fermentables.com.
▶ For a larger image, type 'L' (without the quotation marks).
— Follow on Facebook: YoursForGoodFermentables.
— Follow on Instagram: @tcizauskas.
▶ Camera: Olympus Pen E-PL1.
— Edit: PicMonkey.
▶ Commercial use requires explicit permission, as per Creative Commons.
John Pearson, international cheese judge, shares his passion for cheese and cheesemakers at Guildhall Library.
John Pearson, international cheese judge, shares his passion for cheese and cheesemakers at Guildhall Library.
Here are the parents of the little girl in the purple coat. They are tasting some of the cheeses and trying to make a decision about which ones they like. I love how the theme of the image is both ambiguous and humorous. The couple should be discussing the taste of each cheese they are sampling, but instead, it appears that the husband on the left is arguing with his wife (his expression seems serious and almost confrontational). Then we have the man behind the counter who seems to be trying to stop the husband from engaging in an argument with his partner. The humour in the image is demonstrated by the wife. All she can think about is the amazing taste of the cheese she is sampling. She is completely oblivious to both her husband and the cheese man.
I am drawn to the composition of this image. Notice the triangle created by the three people. This helps keep our eyes moving around the image so we can build on the storyline developing before us.
John Pearson, international cheese judge, shares his passion for cheese and cheesemakers at Guildhall Library.
John Pearson, international cheese judge, shares his passion for cheese and cheesemakers at Guildhall Library.
I'm at the Garstang show. Www.garstangshow.org is the website from memory.
Just tried a sample of this. It blew my head off. Chilli cheese is the way forward ladies and gentleman. I may even buy a block for my Dad.
John Pearson, international cheese judge, shares his passion for cheese and cheesemakers at Guildhall Library.
John Pearson, international cheese judge, shares his passion for cheese and cheesemakers at Guildhall Library.
John Pearson, international cheese judge, shares his passion for cheese and cheesemakers at Guildhall Library.
Patrick, Andrew, Janet, and I taste way too many different kinds of cheese while waiting for the factory tour. Have you ever had tikka masala cheddar? It's totally weird.
The Perpetual Goatstopper:
Chèvre (soft goat cheese) wrapped around seedless grapes, studded with candied ginger, and encrusted with Post Cereal Burstin' Berry Poppin' Pebbles.
Created by Perry Soulos —cheesemonger at
Arrowine— as a "perfect bite' for his first place finish at the 1st West Coast Cheesemonger Invitational Championship, held in San Francisco, California, in January 2014.
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Soulos recreated the Perpetual Goatstopper for an 'after-hours' beer-and-cheese tasting at
Arrowine Wine & Cheese Shop
Arlington, Virginia.
12 June 2014.
[Recipe: here.]
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Photo by Yours For Good Fermentables.com.
— Follow on Twitter @Cizauskas.
— Follow on Facebook.
Commercial use requires explicit permission, as per Creative Commons.
John Pearson, international cheese judge, shares his passion for cheese and cheesemakers at Guildhall Library.
Chèvre (soft goat cheese) wrapped around seedless grapes, and encrusted with Post Cereal Burstin' Berry Poppin' Pebbles.
Created by Perry Soulos —cheesemonger at
Arrowine— as a "perfect bite' for his first place finish at the 1st West Coast Cheesemonger Invitational Championship, held in San Francisco, California, in January 2014.
***************
Soulos recreated the Perpetual Goatstopper for an 'after-hours' beer-and-cheese tasting at
Arrowine Wine & Cheese Shop
Arlington, Virginia.
12 June 2014.
[Recipe: here. Courtesy of Redwood Hill Farm.]
***************
Photo by Yours For Good Fermentables.com.
— Follow on Twitter @Cizauskas.
— Follow on Facebook.
Commercial use requires explicit permission, as per Creative Commons.