Roman Reign
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I was delighted to be invited to take part in a cheese tasting hosted by Central Market and Juliet Harbutt. Juliet Harbutt is the author of the new book, The World of Cheese, and if you don't already have a copy, you ought to go out and get one. The book is guide to all things cheese along with beautiful pictures of cheese that will make your tummy scream, "FEED ME!" What you won't find so easily in the book is Juliet's incredible sense of humor. She's like a comedy act for food nerds an cheese whores. That's not even mentioning that she knows her beers and wines. Thank you to Juliet and Central Market for an incredibly fun-filled lunch. The cheese tasting event was not only enjoyable, but very educational. Some important tips that we learned about cheese was that cheese should come to room temperature prior to eating. This will let the full aromas and flavors to truly develop in your mouth. Cheese should also be eaten soon after it is purchased. Don't keep it in the fridge for weeks thinking that it is still going to be good. It might still be edible, but it probably won't be as good as it was several weeks ago. Cheese that is warmed in your hands also has a different smell. Try it next time with your cheese (but not brie, goat cheese, or other soft and creamy cheeses because that will just make a nasty sticky mess). Roll a bit of the cheese around in your hand, smoosh it up, and take a whiff. Does it smell like how the cheese book describes? Does it smell like fresh cut grass, smoky wood, wet wool, dirty gym socks, or almonds? Now savor that cheese (not the smooshy one, feed that to someone with a less discerning palate) with a complementary wine or beer. I won't dive into cheese and beer pairings, but let's just say that there is a plethora of information out there about it. Enjoy some photos (by John Knox) from the event, and don't forget to savor your cheese and check out Juliet Harbutt's World of Cheese.
I'd like to take this home. YUMMY! I mean delicious *in a very ladylike fashion*.
Cheese plate, up.
Smoosh the cheese. Get those aromas going.
I love blue mold.
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