Among other things that I love so much about living in a city that has 4 seasons is that I can create a romantic date night without leaving the house. As soon as sweater season arrived, I was very excited to keep our new tradition alive. It consists of every two weeks, we try a couple of different cheeses with a nice wine. Marilyn and I are completely crazy for this combination and we love the excitement that it brings us to try a completely different cheese and wine every time. This time we tried Peilloute-Florette, Garrotxa and Taleggio DOP. They pair well with cured meats, olives, honey, nuts and fruit. We gave a new twist to our cheese tasting this time. Instead of serving the cheeses with bread or crackers with tried them with these AMAZING artisan smoked paprika coins made by a local pastry chef Michael Seidel. It was one of the best combinations ever!
Marilyn never had the chance to meet him even while she was working at Tilikun Place Café with him at the same time. I was searching him on google and I found his website troubadourbaker.com and I am so curious to meet him personally. Hey Chef Seidel, lets get together someday?!
To complete this perfect feast we had the best Chardonnay we’ve ever had. We are not white wine drinkers, but since last summer we’ve been trying white wines and slowly we are getting into it. I have only one word for Kosta Browne wine:
Let’s start talking about the goat cheeses. As you know, goat’s and sheep’s milk cheeses are consistently the source of our favorite cheeses.
Florette Goat Brie is a soft, slightly sweet, creamy goat’s milk cheese with a brie-like consistency. This French cheese is perfectly smooth and incredibly rich in taste and flavor.
Garrotxa is a vibrant and beautiful rustic Spanish goat cheese has a fine layer of gray/brownish natural mold rind. Inside is white with a very creamy texture, tangy, a little herbal and slightly nutty.
Taleggio D.O.P. is a soft Italian gourmet cheese, semi-soft with tastes of wild herbs with an orange edible rind.Taleggio is especially versatile in cooking: used in the preparation of pasta, risottos, salads, and also it is a precious ingredient in pizza. it melts quickly in your mouth.
We couldn’t stop eating these!!!
Beijos e Tchau!