Soak it up. I ate it up. A room of cheesemakers from the US and Canada offering their cheese at the American Cheese Society conference in Montreal. The luscious fromage in the photo above is from Beecher Handmade Cheese in Seattle. This is a new version of their Flagship cow’s milk cheese, it’s a mixed milk cheese (sheep and cow). I walked by the table, popped a piece in my mouth and walked on. And then went back. The flavour of this cheese just kept evolving and lingering. I left with more in hand and some wrapped in a napkin stashed in my purse. (It was that or the waistband of my jean skirt and I already had a washed-rind tucked in there.)
A hit of cheese anyone?
These awesome little cheese bites above come flavoured with lavender, saffron, rosemary and chili. They are called Hannahbells and hail from Shy Brothers Farm. These thimble-like cheeses are made in the style of the French “boutons de coulottes”. (Trouser Buttons).
This is my tasting plate from the Taste Buds and Molecules session–a discussion about the science of pairing food and wine. Sommelier Francois Chartier, author of Taste Buds and Molecules led the tasting, he’s worked with Ferran Adria amongst others, helping create about 50 dishes for El Bulli (which just closed last Saturday) using the science of deliciousness. He would never serve you Perrier if you didn’t want to partake of alcohol with a meal—at his house he would offer spruce beer or green tea–so your bevvie would compliment your meal, not just wash it down.
Stupid Perrier. Smart molecules. Amazing Pairings. Hercule de Charlesvoix +apricot+ apple marshmellow and curry butter+apple ice wine.
YES, YOU WANT THE MARSHMELLOW CURRY BUTTER RECIPE.