I am serving a cheese course on New Years Eve. I have served cheeses as part of a buffet or with drinks. I usually choose a brie or something Brie- like, a jalsburg or something similar, a cheddar, and, if J isn't going to be there, a blue cheese.
So I wanted to do something a little more exotic, not in a threatening way, but let's all stretch a little on the last day of the year and see if we can't discover something new and wonderful. My web searching turned up gourmet food store that called it's cheese department a fromagerie So off I went to Max's.
There are four Max restaurants in Rochester. One is cross the street from the Eastman Theater, and J took me there for my birthday this year. This was the restaurant where they asked my how I wanted my pork chop cooked. As in, did I want it rare. That was one of those moments when I realized that I had a certain view of the universe, and it was utterly wrong. I had the mistaken notion that pork was to be cooked well done, at least.
|Cheese from Max's Market|
Chris, of Max's Market, helped me choose. This is what I brought home:
Bellweather Farms "Carmody" "A Bellwether original! Made from Jersey cow milk and aged at least 6 weeks. Naturally golden in color with a smooth texture and wonderful flavor, Carmody is a consistent blue ribbon winner at the Los Angeles County Fair." http://www.bellwetherfarms.com/home/
Manchego. "The intense taste and crumbly texture make it perfect to eat it as is, with a slice of bread. As the focal point of Antipasto, Manchego can be served with olives, sun-dried tomatos, crusty bread and a robust red wine (Rioja) or a dry sherry (Fino).It is equally enjoyable as a snack or dessert with fruit or fruit tarts."
Cowgirl Creamery Mt Tam Triple Cream "Just North of the San Francisco Bay, Mt. Tamalpais rises like a monument to Northern California's natural beauty. In deference, Cowgirl Creamery named its signature cheese MT TAM. It's a smooth, creamy, elegant, 10-oz, triple-cream - made with tasty organic milk from the Straus Family Dairy. MT TAM is firm, yet buttery with a mellow, earthy flavor reminiscent of white mushrooms."
Artisinal Carbecou Feuille. "Cabecou Feuille, a small disc of fresh goat cheese from the Perigord region of France, is dipped in plum brandy and sprinkled with coarse black pepper before being wrapped in two chestnut leaves to mature. Cabecou is smooth and creamy with aromatic brandy flavors and a tangy bite."
Capra Ubriaco al Traminer "Capra Ubriaco al traminer is a firm cheese steeped for a period of 10 days in a red grape must. The Traminer grape is a relative to the Gewurztraminer. The added wine flavor gives the pleasantly milky cheese more complexity and richness on the palate."
I didn't realize that the Carbecou Feuille was dipped in brandy. I considered replacing it with it with this Cowgirl Creamery cheese: "Cowgirl Creamery captures the essence of West Marin with its Red Hawk, a triple-cream, washed-rind, fully-flavored cheese made from organic cow milk from the Straus Family Dairy. Aged four weeks and washed with a brine solution that tints the rind a sunset red-orange, Red Hawk won Best-In-Show at the American Cheese Society's Annual Conference in 2003 and a Gold Ribbon and 2nd Best-in-Show in 2009." It also looked like it was too small to split 5 ways, so I took off for the Pittsford Wegman's to find a replacement.
If you don't live in the Rochester area, or one of the other lucky towns that have a Wegman's, you won't really understand the devotion that we have for this wonderful grocery stores! The Pittsford Weggies, nicknamed "Taj Ma-Weggies" by our friend Sherrie, has not only everything you might want to buy, but the absolute best of everything. And they are staffed by the most friendly, helpful, and customer-centered people that breath air. Seriously, I'm not sure why I didn't buy all of the cheese at Wegmans. Next time I will.
|Wegman's to the rescue!|