By KaraErica and I recently sampled the Scandinavian cheese plate at Restaurant Magnus: a spectacular experience, and even more beautiful than the picture above. The plate included one goatsmilk and two cowsmilk samples, ultra-thin slices of apples and perfectly halved red grapes, and, most importantly, beautiful globs of condiments, perfectly selected to highlight each of the cheeses. Roasted pecans offset the smooth texture of a white block cheese, while a tart raspberry jam echoed and elaborated on the sour flavor of the goat cheese. Most mind-boggling was the sweet mustard paired with simple asiago, which somehow brought out flavors in the cheese that were otherwise indiscernable. How is this possible?
I believe that we have come to a major turning point in our Journey: a venture into the world of pairing.
I WAS THERE TOO! Pairing is certainly the new terra incognita. Journey forth, Caseinauts!
ReplyDeleteImmensely enjoyed 02/21/10 posting! Is it the answer to the sound of one hand clapping? Can we generalize the inquiry? Does tension-release have something to do with it?...Look forward to learning where this revelation will take you.
ReplyDeleteSo I was eating some parm-reggiano with cranberry-walnut bread slices today for lunch, thought of your blog, and wanted to look for more delicious pairings, and then found this handy pairing pamphlet (which i'm sure you have seen). http://www.eatwisconsincheese.com/pdf/Cheese-Pairing-Guide.pdf
ReplyDeleteMmmm...i need to come out to madison again to enjoy more cheeses!