Today, I would like to encourage fellow residents of the New York metropolitan area to get excited about wines and cheeses we can find close to home. It's not necessary to travel to California or Wisconsin. New York is the home of a wine country of its own, and a number of top cheese producers and purveyors.
We should celebrate the relatively recent development of the American cheese palate. Thanks to increased travel, a boom of televised cooking shows, and restaurants' increasingly extensive fromage-offerings, we have convenient access to much more than cellophane wrapped slices. I am no cheese-connoisseur just yet, so I rely on my co-workers to help me deal with my lack of "exper-cheese." Last weekend, Stephanie Sodd graciously provided me with a list that I brought to Union Square's Greenmarket and then to Murray's in Grand Central. Friday's successful shopping trip was naturally followed on Saturday by a wine excursion. Three of my best friends, my mother and I left the city for an adventure on Long Island's East End. See below for the resulting report on our experience with curds and vines.
La Tur- Pasteurized goat, cow, and sheep milk. From Piemonte region of Italy, this cheese pairs well with sparkling wines. It is moist and creamy with an earthy, full flavor, and a mild acidity.
* Sparkling Pointe specializes in Champagne
http://www.sparklingpointe.com/about_us.html
Tomme Crayeuse- Raw cow. From Rhone Alps region of France. Great with medium fruity red wine. A creamy outer layer and a chalky center results in a complex, earthy and buttery flavor.
* The Old Field: 2004 Merlot; 2006 Cabernet Franc
http://www.theoldfield.com/
Hudson Valley Camembert Square, Old Chatham Sheepherding Company- Sheep and cow. New York, based on Normandie region of France. Soft ripened and buttery, melts in your mouth!
* Osprey's Dominion 2009 Semi Dry Riesling
We should celebrate the relatively recent development of the American cheese palate. Thanks to increased travel, a boom of televised cooking shows, and restaurants' increasingly extensive fromage-offerings, we have convenient access to much more than cellophane wrapped slices. I am no cheese-connoisseur just yet, so I rely on my co-workers to help me deal with my lack of "exper-cheese." Last weekend, Stephanie Sodd graciously provided me with a list that I brought to Union Square's Greenmarket and then to Murray's in Grand Central. Friday's successful shopping trip was naturally followed on Saturday by a wine excursion. Three of my best friends, my mother and I left the city for an adventure on Long Island's East End. See below for the resulting report on our experience with curds and vines.
La Tur- Pasteurized goat, cow, and sheep milk. From Piemonte region of Italy, this cheese pairs well with sparkling wines. It is moist and creamy with an earthy, full flavor, and a mild acidity.
* Sparkling Pointe specializes in Champagne
http://www.sparklingpointe.com/about_us.html
Tomme Crayeuse- Raw cow. From Rhone Alps region of France. Great with medium fruity red wine. A creamy outer layer and a chalky center results in a complex, earthy and buttery flavor.
* The Old Field: 2004 Merlot; 2006 Cabernet Franc
http://www.theoldfield.com/
Hudson Valley Camembert Square, Old Chatham Sheepherding Company- Sheep and cow. New York, based on Normandie region of France. Soft ripened and buttery, melts in your mouth!
* Osprey's Dominion 2009 Semi Dry Riesling
http://www.ospreysdominion.com/
Tarentaise- Cow. Originally of the Savoie region of the French Alps. Warm caramel color, buttery, nutty, grassy and balanced in finish.
* Diliberto's 2006 or 2007 Cabernet Sauvignon; 2007 TRE
** Also, don't miss the live music offered on the weekend- see the website for dates. Sal, the founder, sings for you!
http://www.dilibertowinery.com/
Bucheron- Goat. Poitou-Charentes region of France. An edible downy, white rind encases a creamy layer, that surrounds a fresh, fluffy, lemony center.
* Channing Daughters' Syvanus 2008. Currently featured on lists at top New York City restaurants!
https://www.channingdaughters.com/about.php
Drunken Goat- Pasteurized goat. Murcia region of Spain. Semi-firm cheese is cured in Doble Pasta wine for 2-3 days, purpling the rind and leaving the paste white, sweet, and smooth.
* Martha Clara Vineyards 2007 "Five O" Red Blend
http://www.marthaclaravineyards.com/
And, from the Greenmarket...
I obtained some soft-ripened Mammuth goat cheese from by Ardith Mae. This creamy, buttery Pennsylvanian cheese paired well with the medium bodied reds of the East End.
http://www.ardithmae.com/ourcheese.html
I scored a slice of Jean-Louis Palladin cheese from Bobolink Farm of Milford, NJ. Grass-fed cow. Excellent natural rind.
http://shop.cowsoutside.com/index.asp?PageAction=VIEWCATS&Category=226
Visit Murray's Cheese, shop the farm stands at the Greenmarket, and catch a ride out to NY's wine country before the end of Harvest 2010. It is truly lovely, but don't take my word for it, please tell me what you think!
*** 1/21/11
Gramercy Tavern cheese plate- loved the Pleasant Ridge Reserve (Wisconsin, Raw Cow)
http://www.gourmet-food.com/gourmet-cheese/pleasant-ridge-reserve-cheese-1000409.aspx
Gramercy Tavern cheese plate- loved the Pleasant Ridge Reserve (Wisconsin, Raw Cow)
http://www.gourmet-food.com/gourmet-cheese/pleasant-ridge-reserve-cheese-1000409.aspx
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