We are hosting a cheese tasting party. For stimulation and motivation I am reading the "Cowgirl Creamery Cooks", a book from California about these two artisan cheesemakers.
They suggest aroma aids like from freshly mown spring hay and late harvest gold straw, slate, chocolate for even oyster shells! The idea is you put the aroma aid into a flask add a little water pass the flask around and sniff the aroma. The fun is in trying to match the aromas to the notes in the cheeses. I am thinking of playing around with Lemon grass, mint, straw, ginger.
It is the partnering here that matters. The same for any accompaniment. It is possible to accent cheese flavours with foods of similar note, or a contrasting flavoured food may accentuate the cheese's own characteristics.
Wish me luck.
The book details are
"Cowgirl Creamery Cooks". Sue Conley & Peggy Smith. Chronicle Books, San Francisco. California. 2013.
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