Speaking of what it takes to create a great cheese plate, I'd like to zone in on my personal favorites. Piave is a cheese my mother introduced me to. Piave is a cow's milk cheese made in Italy, in the valley of the Piave River. It has a slight sweet taste and becomes hard with age. I don't think this cheese could let anybody down. I encourage you to pick some up at a local cheese shop, or, for convenience, the photo above will take you to my favorite online cheese shop- they will ship directly to your door. "Camembert, Artisanal American" is so eater friendly. It just melts in your mouth like brie but has less of a bite to it. If you are a cheese plate beginner, I absolutely suggest adding this to your list. At PACCI, I had the opportunity to taste a little bit of what Georgia had to offer, with a cow's milk cheese called Green Hill, that was delightfully light and drizzled with Savannah Honey. Green Hill comes from Sweetgrass Dairy in Thomasville, Georgia. For an Italian Pecorino, I suggest, Pecorino Tartufo. This cheese has a long shelf life and has truffles added to it, as you could probably imagine, a total treat. A must add to any cheese plate is a stinky cheese, but this stinky cheese is perfect for a beginner. I highly recommend, Taleggio. Semi-soft and from Northern Italy, it goes great on super crunchy bread and accompanied by a full-bodied red. Click away and have yourself a merry little cheese plate and PLEASE, if you do so, let me know by sending a photo-op for me to feature here, I'd love to see how creative my readers can get. Enjoy!
Friday, May 29, 2009
LETS TALK ABOUT CHEESE
Speaking of what it takes to create a great cheese plate, I'd like to zone in on my personal favorites. Piave is a cheese my mother introduced me to. Piave is a cow's milk cheese made in Italy, in the valley of the Piave River. It has a slight sweet taste and becomes hard with age. I don't think this cheese could let anybody down. I encourage you to pick some up at a local cheese shop, or, for convenience, the photo above will take you to my favorite online cheese shop- they will ship directly to your door. "Camembert, Artisanal American" is so eater friendly. It just melts in your mouth like brie but has less of a bite to it. If you are a cheese plate beginner, I absolutely suggest adding this to your list. At PACCI, I had the opportunity to taste a little bit of what Georgia had to offer, with a cow's milk cheese called Green Hill, that was delightfully light and drizzled with Savannah Honey. Green Hill comes from Sweetgrass Dairy in Thomasville, Georgia. For an Italian Pecorino, I suggest, Pecorino Tartufo. This cheese has a long shelf life and has truffles added to it, as you could probably imagine, a total treat. A must add to any cheese plate is a stinky cheese, but this stinky cheese is perfect for a beginner. I highly recommend, Taleggio. Semi-soft and from Northern Italy, it goes great on super crunchy bread and accompanied by a full-bodied red. Click away and have yourself a merry little cheese plate and PLEASE, if you do so, let me know by sending a photo-op for me to feature here, I'd love to see how creative my readers can get. Enjoy!
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1 comments:
Ahh, Piave, soooo good, glad to see it made your hit list! Funny how you mentioned the honey drizzled on the Green Hill cheese, I was introduced to honey drizzled over Gorgonzola in Newport, nice combo...keep it coming Lex!
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