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I got the blues (bleu cheese, that is)

03 Jun

I had the chance to pick up some fabulous blue cheeses yesterday from Taste Artisan Cheese & Gourmet Shop in Hillcrest — what a treat! George Palmer of Taste helped me select these two cheeses to end a very special meal (C’s birthday dinner).

The Cashel Blue is a beautiful tangy, creamy cheese from Ireland and is the creation of a wife-and-husband team (Jane and Louis Grubb). It’s a semi-soft, cow’s milk cheese with an assertive taste.

The Valdeon Cheese we tried (the one in the back of the plate) hails from Spain. It has a stronger flavor than the creamy Cashel and is saltier than a Stilton. This cheese is made from cow’s and goat’s milks and made a lovely pairing with an elegant, earthy Pinot Noir. The cheese is often wrapped in sycamore or maple leaves when aged.

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Posted by on June 3, 2009 in cheese

 

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